How to Make Pumpkin Donuts

Overview

Fall in the garden often means pumpkins, and many gardeners have an overabundance in their harvest. Once the jack-o-lanterns have been carved and the pies have been baked, use some of the leftover pumpkin to make a genuine fall treat--pumpkin donuts. These spicy treats are baked instead of fried, so they are a healthier alternative to commercial donuts. Serve them with a cup of warm apple cider, and you'll have a chilly-day treat for the whole family.

Step 1

Stir together 2 cups regular flour, 1/2 cup brown sugar, 1 1/2 tsp. pumpkin pie spice, 1 1/2 tsp. baking powder, 1/4 tsp. baking soda and 1/2 tsp. saltuntil they are all mixed together. Add 1/2 cup cooked and mashed pumpkin, 2 eggs or 1/2 cup egg substitute, 1/4 cup softened margarine and 1/4 cup of milk. Mix it all up with an electric mixer until the batter is smooth and free of lumps.

Step 2

Cut 1/2 inch from one bottom corner in a zip top bag. Spoon the batter into the bag. Squeeze the bag until the batter starts to come out of the hole. Hold the filled bag over a baking sheet coated with baking spray. Gently squeeze the bag, moving the bag so the batter that comes out forms a circle on the pan. Make dough circles out of all the batter.

Step 3

Place the pans into a 375 degree F oven for 10 to 12 minutes, until the donuts have begun to brown. Remove the donuts to a rack and let them cool to room temperature.

Step 4

Mix together 1 cup powdered sugar, 1/4 tsp. vanilla extract and 1/4 tsp. cinnamon in a small bowl. Add 5 to 6 tsp. milk, a few tablespoons at a time, until you have a glaze consistency. You will need more or less milk, depending on the humidity in your home. If the glaze gets too watery, add a small amount of powdered sugar to thicken the glaze slightly.

Step 5

Pour spoonfulls of glaze over the donuts and allow them to sit until the glaze has set. This recipe should make one dozen donuts.