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Baked Pumpkin Doughnuts with Sour Cream Icing

October 7, 2013

Pumpkin Doughnuts

Bring on fall baking! This weekend I made pumpkin doughnuts (donuts?) and they. were. awesome! Baking them was so much easier than frying–it’s not any harder than making muffins. I used these handy doughnut tins and they couldn’t have turned out better.

The recipe is in this month’s Real Simple, you can find it online here.

Ingredients: (makes 12 doughnuts)

½ cup canola oil

1¼ cup flour

1 tsp baking powder

½ tsp pumpkin pie spice

½ tsp salt

¼ tsp baking soda

1 cup pumpkin puree

¾ cup sugar

¼ cup brown sugar, packed

1 egg

1 tsp vanilla

For the Icing:

1½ cup powdered sugar/confectioners’ sugar

4 tbsp sour cream

½ tsp fresh lemon juice

½ tsp vanilla

Preheat oven to 350°. Lightly spray the doughnut pans with cooking spray and set aside.

Mix the pumpkin, sugar, brown sugar, oil, egg and vanilla together. Add the remaining ingredients and stir until just combined. Do not overmix. Spoon the batter into the pans and bake for about 15 minutes. Test for doneness–the doughnuts should feel spongy and spring back when touched lightly. Let the doughnuts cool in the pan for 15 minutes, then turn them out onto a wire rack to finish cooling.

Mix the icing ingredients together, then drizzle it over the doughnuts or dunk them. Decorate with sprinkles before the icing sets.

Pumpkin Doughnuts-2

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