for our immediate family dessert, we decided to make pumpkin donuts. this time little one asked to decorate the donuts. so i made colored whipped cream of little one’s choice and then helped little one chose pipe the design she wanted. she also added extra bling with sprinkles. m and i also tried our hand with decorating our donuts and piped our donuts.
decorating the donuts wrapping up our Thanksgiving weekend of food with a fun activity. hope everyone’s Thanksgiving left warm memories.
- small and medium mixing bowls
- pastry brush
- doughnut pan
- cake decoration piping bag
- cake decoration piping tips
- 1 cup gluten free all-purpose baking flour, spooned & leveled
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ¼ tsp ground nutmeg
- ¼ cup brown sugar
- ¼ tsp salt
- ⅓ cup pumpkin puree
- ¼ cup skim milk
- 1 Tbsp ground flaxseed + 3 Tbsp water
- 2 Tbsp unsalted butter, melted and slightly cooled
- 1 tsp pure vanilla extract
- organic heavy whipping cream
- food coloring, i.e. ColorKitchen
- sprinkles, i.e.
preheat oven to 350 degrees F. generously grease a doughnut pan; set aside.
in a large bowl whisk together the dry ingredients. in a separate bowl whisk together the pumpkin puree, melted butter, and milk. gently fold the wet mixture into the dry mixture – don’t over mix!
spoon mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
in the meantime, melt the butter for the cinnamon sugar coating; set aside. mix the sugar and cinnamon together in a medium-sized bowl; set aside.
inspired by Live Well Bake Often: Baked Pumpkin Donuts With Maple Cinnamon Glaze
another recipe to try by Baker by Nature: Pumpkin Cinnamon Sugar Donuts (traditional and vegan versions)