Baked Pumpkin Doughnuts
Doughnuts filled with pumpkin puree that are baked and dunked into a Bourbon Maple Glaze making for the perfect fall spiced doughnuts. With the addition of a little pumpkin spice it makes a for an easy and delicious dessert.
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Doughnut baking pan
- Wire rack
Ingredients
Doughnuts
- 1 Egg
- 30 ml Oil
- 60 ml Milk
- 60 gm Brown sugar
- 80 gm Pumpkin puree
- 120 gm Flour
- 5 gm Baking powder
- 5 gm Baking soda
- 2.5 gm Pumpkin spice
Glaze
- 5 ml Maple syrup
- 10 ml Bourbon
- 150 gm Icing sugar
Garnish
- Pumpkin seeds roasted
Instructions
- Preheat the oven to 180℃. Brush your doughnut tin with a little oil and set aside.
- In a large bowl add the wet ingredients and whisk until combined. Add the dry ingredients and fold until there are no lumps.
- Spoon the mixture into the pan and bake for 15 mins until risen and a tooth pick inserted into the center comes out clean.
- Transfer to a wire rack to cool down.
- To make the glaze, mix all the ingredients together until smooth and combined. If the mixture is too runny, add more icing sugar. If it is too dry add a little more bourbon. Keep whisking until it is smooth.
- Dunk the cooled doughnuts into the glaze and leave to set. Add the pumpkin seeds on top and serve.
Notes
- Do not over mix the doughnut batter. And use teaspoons to distribute the batter, this will avoid a mess.
- Let the doughnuts cool down completely before dunking into the glaze.