Monday, October 29, 2012

Pumpkin Doughnuts with Cinnamon Glaze

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'Tis a sad day.  My candy corn wreath - my crème de la crème - had to be destroyed.  There was a certain amount of attention paid to it by the honey bees in the area, which wasn't a problem.  (Let's do our part to save the honey bees!)  However, in recent days, a new admirer has come to visit: Polistes dominula - the European Paper Wasp.  These little buggers decided to burrow and nest in the back of the wreath... and I'm allergic, so the wreath had to go.  It was getting dangerous to enter and exit through the front door!  C'est la vie.

Yesterday, however, was an awesome day... until I was finished and could hardly move.  It was worth it, though.  Whoever says that cooking isn't a sport obviously hasn't spent 4 hours on their feet in the kitchen!  My arms hurt from stirring and the rest of me hurt from standing.  Four dozen later, I was able to sit and relax... even took a long, hot bath. 

We were not only Booed back, but also Ghosted on the same day!  That put the pressure on - even though we started the tradition in the neighborhood, we were obligated (and pleased) to continue the tradition when it came back to us.  That meant 4 treats and 4 neighbors to bless.  I had one pumpkin recipe left...

So, here's the recipe for the dough(nuts), straight from PJ Hamel, a test baker at King Arthur Flour (here).

Pumpkin Doughnuts with Cinnamon Glaze

 
 
Preheat oven to 350 degrees.  Lightly grease 2 standard doughnut pans.  If you don't have doughnut pans and don't want to buy any (I did - I'm so excited to have them!), you can use a standard muffin tin.  For more instructions on that, please visit the link above.
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups pumpkin purée
  • 1 1/2 tsp pumpkin pie spice
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking powder
Beat all these ingredients in a bowl on medium speed until smooth.  Then add:
  • 1 3/4 cups + 2 tbsp all-purpose flour
Stir in flour a little at a time, until completely incorporated and smooth.  Spoon batter into pans.  Bake for 15-18 minutes.  Allow to cool in pans for 5 minutes before carefully moving to a cooling rack.


For the cinnamon glaze:
  • 2 cups powdered sugar
  • 3 tbsp whole milk (or whatever milk you have on hand)
  • 2 tbsp ground cinnamon (or more, to taste)
Add more milk (to thin) or sugar (to thicken), depending on how thin or thick you want it.  Drizzle over completely cooled doughnuts (or muffins).  Should take 5-10 minutes to harden completely. (For another option, visit via the link to see the original topping)

Now, I didn't get a chance to taste the two together, because they were destined for others... and I had just enough pumpkin to make the 4 dozen I needed... but I did taste the dough and glaze separately.  I can only imagine the heaven those 2 were together.  Hopefully the kids of the families we gave them to will brag to our kids about how good they were, so we know!

Or... you could make them, then come back and tell me how good they are!  I have another can of pumpkin, but I'm not sure I want to get back in the kitchen so soon after yesterday.

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