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Ingredients
- 1/2 c. Mazola corn oil (or other vegetable oil)
- 3 large eggs
- 1 1/2 c. granulated sugar
- 1 1/2 c. solid pack pumpkin
- 1 1/2 t. pumpkin pie spice
- 1 1/2 t. baking powder
- 1 1/2 t. salt
- 1 3/4 c. + 2 T. King Arthur unbleached all-purpose flour
- 4 oz. cream cheese, softened
- 2 T. hot water
- 1 t. vanilla extract
- pinch of salt
- 1 c. powdered sugar
Details
Preparation
Step 1
This recipe makes 18 cream cheese glazed pumpkin donuts.
Preheat oven to 350 degrees. Spray donut pans with cooking spray.
In a large bowl, whisk together the oil, eggs, sugar, pumpkin, pumpkin pie spice, baking powder and salt until smooth. Add the flour and fold in with a spatula or wooden spoon until no streaks of flour remain.
Fill each donut well with about ¼ cup of batter and smooth the tops.
Bake for 12 - 14 minutes, or until donuts spring back when lightly touched. Allow to cool in pans for about 10 minutes, then finish cooling on racks.
Meanwhile, beat together the softened cream cheese, water, vanilla and salt. Add in the powdered sugar and beat on high until well combined.
Dip the tops of the cooled donuts into the glaze to thickly coat.
Decorate with plastic "vampire" teeth and candy eyes.
I found my teeth at Target. I used kitchen scissors to cut each set in half. If left together the spring action of the teeth makes them pop out of the donuts!
Serves: 18
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