#pumpkindonuts

[f00dventures]

Fun fact: fall is my fave time of the year (followed closely by spring). So I tend to go into fall mode pretty earl on in the year. The fall bug bit me today and I decided it was really important I make snoopy pumpkin donuts

[fall-breeze-autumn-leaves]

[emmaharwoods]

tthisisnt gay but an am afoinf bonkers will send photos instead

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[beersinthepants]

These Pumpkin Donuts With Cream Cheese Glaze are the perfect easy fall breakfast. They are soft, moist, and packed with warm pumpkin spice flavors. The creamy and tangy cream cheese glaze adds the perfect finishing touch.

Ingredients: 1 cup canned pumpkin puree. 2 cups all-purpose flour. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1 teaspoon baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon allspice. 1/4 cup unsalted butter, melted. 1/4 cup milk. 1 large egg. 1 teaspoon vanilla extract. Oil for frying vegetable or canola oil.

Instructions: In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and allspice. In another bowl, mix the pumpkin puree, melted butter, milk, egg, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and stir until a soft dough forms. Heat the oil in a deep fryer or heavy-bottomed pot to 350F 175C. Drop spoonfuls of the pumpkin dough into the hot oil and fry until golden brown, about 2-3 minutes per side. Remove the donuts from the oil and place them on paper towels to drain excess oil. For the cream cheese glaze, mix together 4 ounces of softened cream cheese, 1 cup of powdered sugar, 1/2 teaspoon of vanilla extract, and 2-3 tablespoons of milk until smooth. Dip each cooled pumpkin donut into the cream cheese glaze, allowing any excess to drip off. Place the glazed donuts on a wire rack to set. Serve and enjoy your delicious Pumpkin Donuts With Cream Cheese Glaze!

Prep Time: 20 minutes

Cook Time: 15 minutes

In Graphic Detail

[tamagobuns]

For a fall-themed treat, these gluten-free baked pumpkin mini donuts are moist and full of flavor. They can be eaten by vegans and are made with healthy things like coconut oil and pumpkin puree.

Ingredients: 1 cup gluten-free all-purpose flour. 1/2 cup coconut sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground ginger. 1/4 cup pumpkin puree. 1/4 cup unsweetened almond milk. 2 tbsp coconut oil, melted. 1 tsp vanilla extract.

Instructions: Set the oven to 350F 175C and heat it up. Use coconut oil to grease a mini donut pan. Mix the coconut sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger with the gluten-free flour in a bowl. Put the almond milk, melted coconut oil, vanilla extract, and pumpkin puree in a different bowl. Mix them together. Add the wet ingredients to the dry ones and mix them together just until they are mixed. Be careful not to mix too much. Fill up each mini donut pan cavity about two thirds of the way to the top with batter. After the oven is hot, bake the donuts for 10 to 12 minutes, or until a toothpick stuck in the middle comes out clean. Donuts should cool in the pan for a few minutes before being moved to a wire rack to cool all the way down. If you want, you can sprinkle powdered sugar or cinnamon sugar on top before serving.

Prep Time: 15 minutes

Cook Time: 10 minutes

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[sourplumbz]

These two-bite-sized baked pumpkin donut holes are the ideal fall treat! Since they are baked rather than fried, these flavorful and moist pumpkin donut holes are a healthier way to enjoy the seasonal flavors. Dipped in a delicious cinnamon-sugar blend, these will be a hit at any fall get-together.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup granulated sugar. 1/4 cup brown sugar. 1/4 cup unsalted butter, melted. 1/4 cup milk. 1 large egg. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. 1/2 cup powdered sugar for coating. 1/2 teaspoon ground cinnamon for coating.

Instructions: Set the oven to 350 degrees Fahrenheit 175 degrees Celsius and spray nonstick cooking spray in a mini muffin tin. Pumpkin puree, brown sugar, granulated sugar, melted butter, milk, egg, and vanilla extract should all be combined in a large mixing bowl. Blend until thoroughly blended. Combine the flour, baking soda, baking powder, salt, ground ginger, cloves, nutmeg, and cinnamon in a separate bowl. Mixing until just combined, gradually add the dry ingredients to the wet ones. Take care not to blend too much. Pour the batter into the mini muffin tin that has been preheated, filling each cavity about two-thirds full, using a small scoop or spoon. A toothpick inserted into a donut hole should come out clean after baking for 10 to 12 minutes in a preheated oven. In a shallow bowl, combine the powdered sugar and ground cinnamon for coating the donut holes while they bake. After baking, let the donut holes cool slightly before coating them with the cinnamon-sugar mixture. Enjoy the warm baked pumpkin donut holes after serving!

Prep Time: 15 minutes

Cook Time: 10 minutes

Hand Crafted Horse Hair Bracelets And Key Rings

[gamergateharassment]

Warm spices and a sticky, sweet glaze make these pumpkin donuts with molasses glaze the ideal fall treat. Enjoying them is even easier than making them!

Ingredients: 1 3/4 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 cup canned pumpkin puree. 1/4 cup whole milk. 2 large eggs. 2 tbsp unsalted butter, melted. 1 tsp vanilla extract. Vegetable oil for frying. 1 cup powdered sugar. 2 tbsp molasses. 2 tbsp milk. 1/2 tsp vanilla extract.

Instructions: In a large mixing bowl, combine flour, granulated sugar, baking powder, salt, and spices. In another bowl, whisk together pumpkin puree, milk, eggs, melted butter, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined to form the dough. Heat vegetable oil in a deep fryer or large pot to 375F 190C. Drop spoonfuls of dough into the hot oil and fry until golden brown, about 2-3 minutes per side. Remove the donuts with a slotted spoon and drain on paper towels. In a separate bowl, whisk together powdered sugar, molasses, milk, and vanilla extract to make the glaze. Dip each donut into the glaze, allowing excess to drip off, and place them on a wire rack to set. Serve and enjoy your delicious pumpkin donuts with molasses glaze!

Prep Time: 15 minutes

Cook Time: 10 minutes

micol fusca

[christineandian]

These Baked Pumpkin Donuts with Maple Cinnamon Glaze are a delightful treat for fall. They are moist, spiced with warm flavors, and the sweet glaze adds the perfect finishing touch. Enjoy them with a cup of coffee or as a festive dessert.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1 tsp baking powder. 1/2 tsp baking soda. 1/2 tsp salt. 1/2 tsp ground cinnamon. 1/4 tsp ground nutmeg. 1/4 tsp ground cloves. 1/4 tsp ground ginger. 1/2 cup pumpkin puree. 1/4 cup buttermilk. 1/4 cup unsalted butter, melted. 1 large egg. 1 tsp vanilla extract.

Instructions: Set the oven temperature to 175C 350F. Grease a pan for donuts. Mix together the flour, sugar, baking soda, baking powder, salt, and all the spices ginger, cloves, nutmeg, and cinnamon in a mixing bowl. Mix the melted butter, egg, pumpkin puree, buttermilk, and vanilla extract in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. Take care not to blend too much. Pour the batter into each cavity of the greased donut pan, filling it to about two thirds full. A toothpick inserted into a donut should come out clean after baking for 12 to 15 minutes in a preheated oven. As the donuts bake, make the glaze by combining 1/2 teaspoon ground cinnamon, 2 tablespoons maple syrup, and 1 cup powdered sugar in a bowl and whisking until smooth. When done, take the donuts out of the oven and allow them to cool in the pan for a few minutes before moving them to a wire rack to finish cooling. Using the maple cinnamon glaze, dip each cooled donut into it, letting any extra glaze drip off. To allow the glaze to solidify, return the glazed donuts to the wire rack. Savor your freshly made maple-cinnamon glaze-topped baked pumpkin donuts!

Prep Time: 20 minutes

Cook Time: 15 minutes

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