Pumpkin Baked Doughnuts #CMcantwaitCGC
Pumpkin Baked Doughnuts #CMcantwaitCGC might be just the morn meal you are searching for. For 37 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. One portion of this dish contains about 3g of protein, 9g of fat, and a total of 238 calories. This recipe serves 18. Plenty of people made this recipe, and 449 would say it hit the spot. It is brought to you by Alidas Kitchen. Head to the store and pick up granulated sugar, pastry flour, canolan oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 41%, which is solid. If you like this recipe, take a look at these similar recipes: Pumpkin Spice Bread French Toast #CMcantwaitCGC, Baked Pumpkin Doughnuts, and Baked Pumpkin Doughnuts.
Servings: 18
Ingredients:
1 1/2 teaspoons baking powder
1/2 cup packed brown sugar
2 tablespoons butter, room temperature
1/2 cup canola oil
1 teaspoon cinnamon
2 tablespoons Pumpkin Spice Flavor NESTLE COFFEE-MATE Liquid Coffee Creamer
3 eggs
1 cup granulated sugar
4 tablespoons 1/3 less fat cream cheese, room temperature
1 3/4 cups + 2 tablespoons whole wheat pastry flour (or all-purpose flour)
1 1/2 cups powdered sugar
1 teaspoon pumpkin pie spice
1 1/2 cups pumpkin puree
1 teaspoon salt
1 teaspoon vanilla
Equipment:
bowl
oven
toothpicks
wire rack
frying pan
Cooking instruction summary:
Preheat oven to 350F degrees. Spray doughnut pans with cooking spray and set aside. In a large bowl, beat oil, eggs, sugar, pumpkin, vanilla, cinnamon, pumpkin pie spice and baking powder, until smooth.Add flour, gently folding until combined. Pour batter into a Ziploc bag and cut off a bottom corner. Pipe batter into the wells of the doughnut pans, filling about 3/4 full. Bake doughnuts for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.Remove from oven and let cool in pan for about 5 minutes. Then gently remove doughnuts from pan to a wire rack to cool completely. PREPARE ICING: In a small bowl, beat cream cheese and butter until smooth. Add Coffee-mate and vanilla, beating until combined. Gradually beat in powdered sugar until thick and creamy. [Note: If too thick, add more Coffee-mate; If too thin, add more powdered sugar] Spread frosting over cooled doughnuts and decorate as desired.
Step by step:
1. Preheat oven to 350F degrees. Spray doughnut pans with cooking spray and set aside. In a large bowl, beat oil, eggs, sugar, pumpkin, vanilla, cinnamon, pumpkin pie spice and baking powder, until smooth.
2. Add flour, gently folding until combined.
3. Pour batter into a Ziploc bag and cut off a bottom corner. Pipe batter into the wells of the doughnut pans, filling about 3/4 full.
4. Bake doughnuts for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
5. Remove from oven and let cool in pan for about 5 minutes. Then gently remove doughnuts from pan to a wire rack to cool completely. PREPARE ICING: In a small bowl, beat cream cheese and butter until smooth.
6. Add Coffee-mate and vanilla, beating until combined. Gradually beat in powdered sugar until thick and creamy. [Note: If too thick, add more Coffee-mate; If too thin, add more powdered sugar]
7. Spread frosting over cooled doughnuts and decorate as desired.
Nutrition Information:
covered percent of daily need
