PUMPKIN DOUGHNUT DROPS
Steps:
- In a large bowl, beat eggs, sugar and shortening until blended. Beat in pumpkin, vinegar and vanilla. In another bowl, whisk together flour, milk powder, baking powder, salt and spices. Add to egg mixture alternately with soda, beating after each addition. , In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry until golden brown, about 1 minute per side. Drain on paper towels. Roll in additional sugar while warm.
Nutrition Facts : Calories 48 calories, Fat 2g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 36mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
PUMPKIN DONUTS
Yummy baked pumpkin donuts so easy they are great any day of the week.
Provided by Ms Em
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
- Stir flour, brown sugar, 2 teaspoons pumpkin pie spice, baking powder, salt, and baking soda together in a large bowl.
- Mix pumpkin, eggs, milk, and butter into flour mixture; beat until completely incorporated.
- Spoon pumpkin mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening. Pipe 3-inch circles onto prepared baking sheets.
- Bake in the preheated oven until golden brown, about 13 minutes. Remove doughnuts to a wire rack to cool.
- Stir confectioner's sugar, 1/2 teaspoon pumpkin pie spice, and vanilla together in a bowl. Gradually stir in enough milk to reach a glaze consistency. Brush glaze over doughnuts with a pastry brush or spoon over the tops.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 37.2 g, Cholesterol 37.9 mg, Fat 5 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 2.8 g, Sodium 263.8 mg, Sugar 20 g
BAKED PUMPKIN DOUGHNUTS
Provided by Valerie Bertinelli
Categories dessert
Time 1h
Yield 16 servings
Number Of Ingredients 13
Steps:
- For the doughnuts: Preheat the oven to 350 degrees F.
- Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
- Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
- Add the flour mixture to the pumpkin mixture and beat until just combined.
- Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
- Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
- For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.
PUMPKIN DOUGHNUTS WITH POWDERED SUGAR GLAZE AND SPICED SUGAR DOUGHNUT HOLES
Categories Mixer Breakfast Brunch Dessert Fry Thanksgiving Halloween Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 24 doughnuts and 24 doughnut holes
Number Of Ingredients 24
Steps:
- For spiced sugar:
- Whisk all ingredients in medium bowl to blend.
- For doughnuts:
- Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.
- Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.
- Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.
- Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.
- For powdered sugar glaze:
- Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Add doughnut holes to bowl of spiced sugar and toss to coat. Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.
PUMPKIN SPICE DONUT HOLES RECIPE BY TASTY
Here's what you need: flour, sugar, baking powder, pumpkin pie spice, salt, pumpkin puree, egg, melted butter, oil, sugar, pumpkin pie spice
Provided by Mercedes Sandoval
Categories Desserts
Yield 8 servings
Number Of Ingredients 11
Steps:
- Note: make your own pumpkin pie spice by mixing 2 tablespoons cinnamon, 1 tablespoon ginger, 1 tablespoon nutmeg, and ½ tablespoon cloves; use 2 teaspoons in the dough, and 3 tablespoons in the topping mixture.
- In a large bowl, mix together flour, sugar, baking powder, pumpkin pie spice, and salt.
- In a separate bowl, mix together pumpkin puree, egg, and butter.
- Pour wet mixture into dry mixture and stir together with rubber spatula until fully incorporated. Set aside.
- Heat oil in a frying pan to 325˚F (160˚C).
- While oil is heating, use your hands to shape and roll the pumpkin donut dough into balls. (Greasing your hands with oil will make this process much easier).
- Fry the dough balls until golden brown, about 4-5 minutes. (For best results, fry only 3-4 at a time).
- Drain them on a paper towel and immediately transfer to bowl of the pumpkin pie spice-sugar mix. Gently toss to coat.
- Enjoy!
Nutrition Facts : Calories 314 calories, Carbohydrate 57 grams, Fat 7 grams, Fiber 2 grams, Protein 4 grams, Sugar 27 grams
DROP DOUGHNUTS
These were the homemade version of timbits in my house while I was growing up. Best eaten the night made, but just as wonderful the day after.
Provided by Chef JTwombly
Categories Quick Breads
Time 10m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 8
Steps:
- Sift together dry ingredients.
- Mix together wet ingredients and incorporate into dry. Stir until smooth.
- Drop by teaspoonfuls(no bigger) into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides.
- Remove and drain.
- Roll in cinnamon sugar while still warm and serve.
Nutrition Facts : Calories 47.9, Fat 1.5, SaturatedFat 0.3, Cholesterol 5.9, Sodium 67.2, Carbohydrate 7.5, Fiber 0.2, Sugar 1.9, Protein 1.1
PUMPKIN DOUGHNUT DROPS
These are easy and yummy! Recipe is from The California Heritage Continues... cookbook. "Unusual and absolutely wonderful!"
Provided by Engrossed
Categories Breads
Time 30m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 16
Steps:
- Sift together the flour, dry milk, baking powder, cinnamon, ginger, nutmeg and salt.
- In a large bowl, cream together the shortening and sugar; then beat in the eggs.
- Mix the pumpkin and vanilla.
- Add the dry ingredients alternately with ginger ale, mixing well after each addition.
- In a large heavy pan, heat 3 inches of oil to 375 degrees.
- Drop batter 1 tablespoon at a time for each doughnut into hot oil. Cook 4-5 doughnuts at a time for about 2 minutes, turning to brown evenly. Remove with a slotted spoon and drain (paper bags work good for this).
- Combine sugar and cinnamon in a paper bag and shake doughnuts in the bag to coat.
- These are best served immediately, though they may be made a day ahead and reheated in a 450 degree oven for 5-6 minutes.
PUMPKIN DONUT DROPS
This recipe comes from a Dude Ranch in Northern Michigan. The chef served these with hot chocolate after a hay ride. Cook time is for the whole recipe.
Provided by MizzNezz
Categories Breakfast
Time 17m
Yield 30 drops
Number Of Ingredients 14
Steps:
- Heat oil for deep frying (375°F).
- In large bowl, combine flour, sugar, baking powder, salt, cinnamon, ginger, and nutmeg.
- Mix pumpkin, milk, oil, vanilla and egg.
- Stir into dry ingredients just until moistened.
- Drop by teaspoonfuls into hot oil 5-6 at a time.
- Fry 1-2 minutes, on each side, until golden brown.
- Drain on paper towels.
- Mix sugar and cinnamon; roll warm donuts in mixture.
PUMPKIN SPICE DOUGHNUT HOLES
Provided by Food Network Kitchen
Time 30m
Yield 24 doughnuts
Number Of Ingredients 9
Steps:
- Whisk the flour, baking powder, salt and 2 teaspoons of the pumpkin pie spice in a large bowl.
- Whisk the egg, melted butter, milk and 1/2 cup of the sugar in a medium bowl.
- Add the flour mixture to the egg mixture.
- Working in batches, fry small scoops of the dough in 2 inches of 350 degrees F vegetable oil, turning, until golden, 3 to 4 minutes. Transfer to a rack to drain, then roll in a mixture of the remaining 1/3 cup sugar and the remaining 1 teaspoon pie spice while warm.
BAKED PUMPKIN DOUGHNUTS
These fuss-free (no electric mixer needed!) pumpkin doughnuts are flavored with cinnamon and nutmeg, classic spices we associate with fall. But they're also loaded with pumpkin pureé, which makes them moist and flavorful and gives them their orangey hue. They're finished with a simple - and forgiving - vanilla glaze that sets beautifully. If your glaze is too thick to dip, just add a little more milk. If your glaze is too thin and runs off the doughnut, add a little more confectioners' sugar.
Provided by Vallery Lomas
Categories cakes, quick breads, dessert
Time 40m
Yield 12 doughnuts
Number Of Ingredients 16
Steps:
- Place a rack in the center of the oven and heat to 375 degrees. Coat 2 (6-cavity) doughnut pans with nonstick cooking spray.
- Make the doughnuts: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, nutmeg and baking soda.
- In a separate large bowl, whisk together the sugar and oil. Add the eggs and vanilla extract, and whisk until the mixture is thick and yellow, 1 to 2 minutes. Whisk in the pumpkin purée until smooth and combined.
- Sift half the dry ingredients into the wet and stir until just combined. Add the milk and stir to combine. Sift in the remaining dry ingredients and stir until just combined.
- Use a 1/4 cup measuring cup to pour batter into each doughnut cavity. Bake until the doughnuts are browned, separating from the edges of the pan, and springy when touched, 15 to 20 minutes.
- Remove the pans from the oven and transfer them to a wire rack to cool for 5 minutes. Remove the doughnuts from the pans and allow to cool completely for about 30 minutes.
- As the doughnuts cool, make the glaze: In a medium bowl, combine confectioners' sugar, milk and vanilla extract and whisk to combine until desired consistency. The glaze should drip slowly, not run, down the sides of the doughnut; add more milk if needed to thin it or more confectioners' sugar if needed to thicken it. Working one at a time, dip the top half of each cooled doughnut into the vanilla glaze. Serve immediately, or let cool completely, then store in an airtight container in a single layer for up to 3 days.
AIR FRYER PUMPKIN SPICE DONUT HOLES
Steps:
- Preheat the air fryer to 350 degrees F (175 degrees C). Line air fryer basket with parchment paper and spray with nonstick cooking spray.
- Sift flour, baking powder, pumpkin spice, baking soda, and salt into a bowl and set aside.
- Beat brown sugar and butter in a second bowl with an electric mixer until fluffy. Beat in pumpkin, egg, pumpkin syrup, and vanilla extract. Add flour mixture and beat until batter is just combined. Drop batter unto the prepared parchment paper using a medium-sized cookie scoop sprayed with nonstick cooking spray, making sure donut holes are not touching.
- Air fry until donut holes are cooked, 5 to 9 minutes. Air fry in batches if necessary. Cool for about 15 minutes.
- Combine sugar, pumpkin spice, and cinnamon in a small bowl. Spritz cooled donut holes with avocado oil and roll in sugar mixture.
Nutrition Facts : Calories 58.3 calories, Carbohydrate 10.4 g, Cholesterol 10.3 mg, Fat 1.3 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 0.7 g, Sodium 50.4 mg, Sugar 3 g
PUMPKIN ZEPPOLE
As in virtually every other pumpkin dessert, I think using pure canned pumpkin will give you the best results--it has more concentrated flavor than freshly roasted pumpkin. These light, not-too-sweet Italian doughnuts were adapted from a recipe by my old friend, Jennifer Perillo. I usually toss these in cinnamon sugar when they're still slightly warm.
Provided by Chef John
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Whisk flour, baking powder, salt, cinnamon, and nutmeg together in a bowl.
- Whisk ricotta, 1/2 cup plus 2 tablespoons pumpkin puree, sugar, eggs, and vanilla together in a separate mixing bowl until smooth. Pour mixture into dry ingredients. Mix together until mixture becomes a loose batter.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Use one spoon to scoop out a heaping tablespoon of dough and a second spoon to carefully push dough into hot oil. Fry in batches for about 1 minute. If zeppole don't turn over by themselves after 1 minute, gently turn each with a strainer to brown on the other side, about 1 more minute. Remove with a strainer and drain on cooling rack.
Nutrition Facts : Calories 271.6 calories, Carbohydrate 27.4 g, Cholesterol 55.3 mg, Fat 14.8 g, Fiber 1.2 g, Protein 7.4 g, SaturatedFat 3.3 g, Sodium 327.1 mg, Sugar 7.1 g
BAKED PUMPKIN DONUTS
Make and share this Baked Pumpkin Donuts recipe from Food.com.
Provided by laurengn06
Categories Breads
Time 20m
Yield 12 donuts
Number Of Ingredients 13
Steps:
- FOR DOUGHNUTS: In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Add pumpkin, eggs, milk, and shortening, butter, or margarine; beat with an electric mixer on low speed till mixed.
- Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2 inch opening. Pipe onto 2 greased baking sheets in 3-inch circles. Bake in a preheated 375* oven for 10 minutes, or till golden brown. Cool doughnuts on a rack over waxed paper.
- FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.
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