Glazed Pumpkin Donuts

Pumpkin + donuts = awesome! These cake donuts are baked and then glazed lightly or covered in cinnamon-sugar.

Step: 1

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.

Step: 2

Stir all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter. Beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan.

Step: 3

Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.

Step: 4

Beat confectioners' sugar, melted butter, water, and vanilla extract together in a bowl until smooth. Dip warm donuts into the glaze and let any excess glaze drip back into bowl before placing glazed donut on prepared baking sheet to cool.

Per Serving: 262 calories; protein 3.6g; carbohydrates 42.8g; fat 8.8g; cholesterol 48mg; sodium 303.5mg.

The quality of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard bread flours – especially if you’re make wholemeal bread , which not always rise as well as white bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.