Baked Pumpkin Doughnuts

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Active Time: 15 Minutes
Total Time: 25 Minutes
Nutrition Facts per Serving
Yield: Makes about twelve 3-inch doughnuts
Calories: 201

Fat. Total: 5g

Fiber: 1g
Carbohydrates, Total: 35g

Sodium: 170mg

% Cal. from Fat: 22%
Cholesterol: 36mg

Protein: 4g

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  • 12

Ingredients

  • For the Doughnuts:
  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup canned pumpkin
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup shortening, butter, or margarine, softened
  • For the Icing:
  • 1 cup sifted powdered sugar
  • 1/4 teaspoon vanilla
  • 3-4 teaspoons milk

Preparation

Step 1

FOR THE DOUGHNUTS:
In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Add pumpkin, eggs, milk, and shortening, butter, or margarine; beat with an electric mixer on low speed till mixed.

Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening. Pipe onto 2 greased baking sheets in 3-inch circles. Bake in a preheated 375 degrees F oven for 10 minutes, or till golden brown. Cool doughnuts on a rack over waxed paper.

FOR THE ICING:
In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.

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