maple glaze – a powdered sugar glaze that has maple syrup in it.You could also sub cinnamon instead of pumpkin pie spice. pumpkin pie spice + sugar – this one is a little bit crunchy, and really elevates the warming fall spices.What are the 2 different types of toppings for the pumpkin baked donuts? They do however have the taste, and vibes of donuts, especially once they are glazed, and/or topped with the sugar mixture. No, because they are not deep fried in oil. Do these baked pumpkin donuts taste like fried donuts? They have a lovely pumpkin flavor, perfect for fall. These baked pumpkin donuts don’t contain any yeast, and are baked. Traditional donuts have yeast in them to make them rise, and then they are deep fried. milk of choice – just to thin out the glaze to achieve the perfect consistency.īaked pumpkin donuts are a cake style donut that is baked, rather than deep fried in oil.vanilla extract – another layer of flavor.maple syrup – trust me, the hint of maple syrup helps goes so nicely with the pumpkin donuts. kosher salt – a touch helps to balance the sweetness of the glaze.Yes, it’s sweet, but it really makes this baked donut taste like a donut! powdered sugar – you truly can’t do a glaze with out powdered sugar.unsalted butter – we melt the butter, and lightly brush it onto the donut so that our sugar mixture will stick to the donut.pumpkin pie spice (or cinnamon) – tossing some in the sugar mixture helps to bring out those warming vibes even more.kosher salt– trust me, a little salt in the mix helps to balance the sweetness.granulated sugar – provides a lovely crunch on the outside of the donut, along with a little extra sweetness.I have a lovely recipe for pumpkin pie spice, and it’s so easy to make! pumpkin pie spice – where there’s a sweet pumpkin recipe, there is pumpkin pie spice.tapioca flour/starch – helps to bind, and add a little bit of density to the donuts.blanched almond flour – lends a lovely tender, crumble texture to the donuts.It’s so easy to make – directions are in the notes of the recipe card. You can find it pre-made in the stores, or make it yourself. oat flour – oat flour provides a light cake-y texture to the donuts.pure vanilla extract – what is a baked good without some vanilla?!.milk of choice – just a touch, to thin the batter out a little.coconut oil– the coconut oil is melted, and provides great moisture, and tenderness, without making the donuts greasy.pure maple syrup – maple helps increase those layers of fall flavors in this recipe.pumpkin puree – She’s our favorite autumn ingredient – the star of the show! My trick is to pat the pumpkin puree with paper towels to remove excess water so that the donuts don’t end up too soggy.egg yolks – by only using the egg yolks, we are eliminating the water from the egg whites, creating a denser, slightly chewier donut.kosher salt– to bring out the flavors, and balance out the sweetness a bit.dark brown sugar – the molasses in the dark brown sugar provides a great depth of flavor that goes so well with pumpkin, and it lends to a slightly chewy texture.They’re the slightly healthier donut with plenty of donut vibes.Īs always, the full list of ingredients, along with their measurements are in the notes of the recipe card below. Plus, they are super easy to make – 1 bowl, and only 12 minutes of baking time – no deep frying in oil! They are gluten free, and can easily be made dairy free. They are light, yet a little bit dense, and they are topped with your choice of two toppings: sugar + pumpkin pie spice, or maple glaze! These pumpkin baked donuts are packed with pumpkin, and warming spices. Anyone else up for a pumpkin baked donut that can be topped two different ways? I think it’s the perfect fall treat!
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