Pumpkin Donuts with Molasses Glaze

• Vegetarian

• Produce

  • 1 cup Pumpkin puree

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 tbsp Molasses

• Baking & Spices

  • 2/3 cup Brown sugar, dark packed
  • 1/2 tsp Cinnamon, ground
  • 1/4 cup Granulated sugar
  • 1 1/2 cups Powdered sugar
  • 2 tsp Pumpkin spice
  • 1/2 tsp Sea salt, fine
  • 2 cups Self rising flour
  • 1/4 Teaspooon ground cinnamon

• Dairy

  • 1/4 cup Butter
  • 1/4 cup Buttermilk
  • 2 tbsp Milk

Found on lifeloveandgoodfood.com

Description

Ingredients

• 2 cups self-rising flour
• 2 tsp pumpkin spice
• 1/2 tsp ground cinnamon
• 1/2 teaspoon fine sea salt
• 2/3 cup dark brown sugar, packed
• 1/4 cup granulated sugar
• 1 cup pumpkin puree
• 2 large eggs, room temperature
• 1/4 cup buttermilk, room temperature
• 1/4 cup butter, melted, slightly cooled
• 1 1/2 cups powdered sugar, sifted
• 1/4 teaspooon ground cinnamon
• 1/2 tablespoon molasses
• 2-3 tablespoons milk

Directions

• Preheat oven to 350 degrees. Lightly coat mini donut pans with cooking spray.
• Whisk together the flour, spices, and salt in a medium bowl. Combine buttermilk and melted butter in a separate bowl and set aside.
• Using a stand mixer, mix the sugars, pumpkin puree, and eggs until combined. Set speed on low and alternately add the flour mixture and the buttermilk mixture. Do not over mix.
• Pipe or spoon batter into prepared mini donut pans, filling molds a little over half full. Bake for 13-15 minutes or until the donuts spring back to touch.
• Cool in pan for two minutes before removing from pans. Cool completely on wire rack before glazing.
• In a small bowl, whisk together powdered sugar, cinnamon, molassses and milk until smooth. Add more milk a tablespoon at a time until the desired consistency. Dip one side of cooled donut into glaze and place on a wire rack, iced side up. Sprinkle walnuts on top of glaze. Let donuts sit until glaze has set, about 10 minutes.