I love the harvest season. For some reason this year my biggest crops were those planted by Little Man, which means we had lots of pumpkins. One of the pumpkin varieties he planted were New England Sugar Pie Pumpkins and we had about 20 of them on one plant. We have been cooking up a different pumpkin recipe every week and I will be sharing some of them with you this month....tis the season for pumpkins!
Pumpkin Spice Doughnuts
Mix dry ingredients in a bowl.
2 cups pastry flour (soft white wheat)
½ cup sucanat
1 ½ tsp. baking powder
¼ tsp. baking soda
½ tsp. Real salt
2 tsp. pumpkin pie spice
In a separate bowl mix all the "wet" ingredients.
1 cup pumpkin puree
¼ cup milk
¼ cup oil
2 eggs
Gently mix the dry ingredients into the wet ingredients until combined. Fill donut pan(s) with batter. Bake at 325 for 15 minutes. Let cool 5 minutes and then turn pan over and shake the doughnuts out. Dip tops in cream cheese glaze. Makes 12 donuts.
Cream Cheese Glaze
4 oz. cream cheese
1 cup maple syrup
Place in blender and blend until a smooth, creamy consistency.
2 cups pastry flour (soft white wheat)
½ cup sucanat
1 ½ tsp. baking powder
¼ tsp. baking soda
½ tsp. Real salt
2 tsp. pumpkin pie spice
In a separate bowl mix all the "wet" ingredients.
1 cup pumpkin puree
¼ cup milk
¼ cup oil
2 eggs
Gently mix the dry ingredients into the wet ingredients until combined. Fill donut pan(s) with batter. Bake at 325 for 15 minutes. Let cool 5 minutes and then turn pan over and shake the doughnuts out. Dip tops in cream cheese glaze. Makes 12 donuts.
Cream Cheese Glaze
4 oz. cream cheese
1 cup maple syrup
Place in blender and blend until a smooth, creamy consistency.
Other Pumpkin Recipes from the Blog
Pumpkin Bars
|
Pumpkin Pike
|
Whole Grain Pumpkin Cookies
|
Pumpkin Pie Pancakes
|
Pumpkin Spice Granola
|
