Life on Food: Baked Pumpkin Spice Doughnuts

It's Monday. If your like me, you need an extra push to get going on Mondays. I am actually on my way out the door heading up to Maine for the day. Yes, for the day. That means five hours up and five hours back in one day. It's a two hour meeting. You do the math and don't ask questions.

It's OK though. Because I made a super good breakfast to help me mentally get through this day.

Doughnuts.

Baked Pumpkin Spice Doughnuts.

Maple Glaze.

Definitely help the car ride go by a bit better. Not faster but better.

Now I just need my Starbucks latte.

Baked Pumpkin Spice Doughnuts

by Emily Morris

Prep Time: 10 minutes

Cook Time: 12 minutes

Keywords: bake breakfast pumpkin fall

Ingredients (serves 12)

2 cups all purpose flour
3/4 cup brown sugar, packed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons cornstarch
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
3/4 cup pumpkin, canned
1 1/4 cup milk
1/4 cup butter, softened
1 teaspoon vanilla
1 teaspoon apple cider vinegar

Instructions

Preheat oven to 375 degrees.

Into a large bowl, sift the flour, baking powder, baking soda, cornstarch, cinnamon, ginger, allspice, nutmeg and salt. Then, add the brown sugar and mix well.

Next, add the pumpkin, butter, milk and vanilla. Whisk by hand until well combined or use an electric mixer.

Finally, fold in the apple cider vinegar. Then, put all of the batter into a plastic bag {or a pastry bag if you have one}. Snip off a corner and pipe the batter into an ungreased doughnut pan. Don’t be shy, you want the doughnut wells to be 3/4 full of batter.

While the doughnuts cool, prepare the glaze.