Baked Pumpkin Donuts With Cream Cheese Frosting Recipes

PUMPKIN DONUTS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. Spray a nonstick donut pan with oil and set aside. Whisk together flour, baking powder, cinnamon, clove, ginger, nutmeg, and sea salt in a large bowl.
• In another bowl, combine pumpkin puree, brown sugar, butter, eggs, and vanilla extract and mix until smooth. Add wet mixture to dry mixture and stir until just combined and you have a uniform batter with no dry pockets.
• Transfer batter into a pastry bag or ziploc bag with one corner snipped off and pipe into prepared donut pan.
• Place pan onto middle oven rack and bake for about 12 minutes or until tops of donuts are very slightly browned and a toothpick inserted in the center donut comes out clean. Place donuts onto cooling rack and allow to cool to room temperature.
• Add all frosting ingredients to a bowl and beat with a hand or stand mixer until and smooth. Frosting should be thick but spreadable.
• Place one donut, upside down, into bowl of frosting and gently press until halfway submerged. Twist the donut horizontally then lift it straight up out of the bowl. Repeat with remaining donuts until all are frosted.

BAKED PUMPKIN DOUGHNUTS

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 CREAM CHEESE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease and flour 18 muffin cups, or use paper liners.
• To make the filling: In a medium bowl, beat cream cheese until soft. Add egg, vanilla and brown sugar. Beat until smooth, then set aside.
• For the streusel topping: In a medium bowl, mix flour, sugar, cinnamon and pecans. Add butter and cut it in with a fork until crumbly. Set aside.
• For the muffin batter: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt. Make a well in the center of flour mixture and add eggs, pumpkin, olive oil and vanilla. Beat together until smooth.
• Place pumpkin mixture in muffin cups about 1/2 full. Then add one tablespoon of the cream cheese mixture right in the middle of the batter. Try to keep cream cheese from touching the paper cup. Sprinkle on the streusel topping.
• Bake at 375 degrees F (195 degrees C) for 20 to 25 minutes.

BAKED PUMPKIN DONUTS WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350ºF. Spray a donut pan with non-stick spray and set aside.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and pumpkin pie spice and set aside. In another bowl whisk together the oil or melted butter, brown sugar, eggs, pumpkin puree, milk, and vanilla extract.
• Add the wet ingredients to the dry ingredients and mix until well combined.
• You can either spoon the batter into the donut holes or use a large piping bag or zipped-top bag which I highly recommend. Simply cut the corner off the bottom of the bag and pipe the batter into each donut hole, filling about halfway. With damp hands press them gently to smooth them out, this also prevents burning the tops.
• Bake for 10-12 minutes or until the edges and tops are lightly browned. Cool donuts in the pan for 5 minutes then transfer to a cooling rack. Repeat with the remaining batter.
• In a medium-size bowl, combine the softened butter and cream cheese. Beat until smooth. Add the powdered sugar and vanilla extract. Beat until smooth.
• Spread the frosting over the top of the cooled donuts. Sprinkle the chopped pecan nuts over the donuts. Best served fresh.
• Store leftovers in the refrigerator.

PUMPKIN DONUTS WITH PUMPKIN CREAM CHEESE FROSTING

Steps:

• make the donuts: whisk together the flour, baking powder, salt, cinnamon, ginger, baking soda, nutmeg and cloves. beat sugar and butter in large bowl until blended (mixture will be grainy). beat in egg, then yolks and vanilla. gradually beat in buttermilk; fold in pumpkin in 4 additions. cover with plastic and chill 3 hours.
• sprinkle a baking sheet lightly with flour. press out part of the dough on floured surface to 1/2 to 2/3 inch thickness. using 2 1/2 inch diameter round cutter, cut out 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. toward the end of making the donuts, i simply formed them into rough patties by hand and poked out the hole with my thumb.
• place a cooling rack on a baking sheet (for draining the donuts). pour oil into large deep skillet to depth of 1 1/2 inches (or fire up your deep fryer). attach deep-fry thermometer and heat oil to 365 F to 370°F fry doughnut holes in batches until golden brown, turning occasionally, about 2 minutes. using a slotted spoon, transfer to the cooling rack to drain. fry doughnuts, 2 or 3 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to cooling rack. give the donuts and holes a pat with a paper towel to remove excess oil.
• make the frosting: soften the cream cheese in the microwave for about 30 seconds. blend in the pumpkin, butter, orange juice, zest and vanilla in a mixer or by hand. add the sugar and beat until light and creamy. spread on donuts or just dip the donuts and holes right into the frosting as you eat.