Welcome To Day 18 Of Baking With Pumpkin!
Today was a fun but busy and exhausting day for me! I went apple picking for the first time here in Japan. It was supposed to be with my husband and his Command but since he was on duty I still went.
I was expecting it to be much cooler up in the mountains but really the day warmed up a bit more than anyone thought it would. We were all actually hot and sweaty, especially after having to walk up very steep inclines and such to get to the apple orchard. It sure was interesting!
The day really ended up nice though. I did pick enough apples for maybe 2 apples pies and I bought some apple juice they make right there. It is fresh!
Today’s recipe is something I actually made a while ago but somehow forgot to post it and since I was super busy today with no time for baking I decided I would share it with you. These baked donuts are very cakey, moist and delicious. Not like some baked donuts that turn out dry and crumbly. These are wonderful, with or without the glaze and will have everyone coming back for more!
- 2 Cups Flour
- 1½ Teaspoon Baking Powder
- ½ Teaspoon Salt
- ¼ Teaspoon Baking Soda
- 2 Teaspoon Cinnamon
- ½ Teaspoon Nutmeg
- ¼ Teaspoon Ginger
- ¼ Teaspoon Cloves
- ½ Cup Brown Sugar
- 1 Cup Pumpkin Puree
- 2 Eggs
- 2 Tablespoons Milk
- ¼ Cup Unsalted Butter, softened
- 1½ Teaspoon Vanilla Extract
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- ~Maple-Cinnamon Glaze:
- 1½ Cups Powdered Sugar
- ½ Teaspoon Maple Extract
- 1 Teaspoon Cinnamon
- 2 Teaspoon Maple Syrup (optional)
- 2 Tablespoons Milk
- Preheat the oven to 350 degrees. Coat a donut pan with cooking spray.
- Combine the flour, baking powder, salt, baking soda, cinnamon, nutmeg, ginger, and cloves together until well combined.
- In another large bowl, cream together with a mixer, the brown sugar, butter, and pumpkin. Add in the milk, eggs, and vanilla then mix well. Slowly stir in the dry ingredients until just combined.
- Place the mixture into a large zip lock bag. Cut off the corner and pipe evenly into the donut pan.
- Place into the oven and bake for 13-15 minutes or until a tester inserted in the center comes out clean. Remove pan from the oven, let rest for 5 minutes before placing on a wire rack to cool completely.
- Meanwhile make the glaze. Combine the powdered sugar, maple extract, cinnamon, maple syrup (optional), and milk together until well combined.
- Place some wax paper under the wire rack. Dip the top of the cooled donuts in the glaze then return to the wire rack to allow the glaze to set.
