4 recipes found
Preheat the oven to 325 degrees F (165 degrees C). Grease a donut pan. Line a baking sheet with parchment paper.
Make donuts: Stir flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a large bowl until well combined. Add pumpkin puree, eggs, milk, and butter. Beat with an electric mixer on low speed until batter is just combined. Spoon batter into the prepared pan.
Bake in the preheated oven until donuts spring back when gently pressed, 8 to 10 minutes.
Meanwhile, make glaze: Beat confectioners' sugar, melted butter, water, and vanilla together in a medium bowl until smooth.
Dip warm donuts into glaze, allowing any excess glaze to drip back into the bowl. Place glazed donuts onto the prepared baking sheet to cool.
Preheat the oven to 325 degrees F (165 degrees C). Coat 11 donut cups with cooking spray.
Whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Beat in ¾ cup plus 2 tablespoons milk, eggs, 2 tablespoons melted butter, and 1 teaspoon vanilla extract using an electric mixer until well blended.
Pour batter into a resealable plastic bag; cut off 1 corner. Pour batter into donut cups, filling each to about ¾ full.
Bake in the preheated oven until a toothpick inserted into a donut comes out clean, about 10 minutes. Cool slightly, 5 to 10 minutes.
Meanwhile, combine ¼ cup butter, cream, 1 tablespoon milk, corn syrup, and 1 teaspoon vanilla extract in a small saucepan over medium-low heat until butter is completely melted, 2 to 3 minutes. Reduce heat to low; stir in bittersweet and semisweet chocolate until melted, 2 to 3 minutes. Off heat, whisk in confectioners' sugar until combined.
Dip cooled donuts into glaze; cool and let set, about 15 minutes.
Bring 1 cup apple cider to a boil in a small saucepan; boil until reduced to 1/4 cup, 20 to 30 minutes. Cool.
Beat butter in a bowl with an electric mixer until creamy, 1 to 2 minutes. Add 1 cup white sugar and beat until light and fluffy, 2 to 3 minutes.
Beat eggs, 1 at a time, into butter mixture until completely incorporated. Mix buttermilk and reduced cider into butter mixture.
Whisk 3 1/2 cups flour, baking powder, baking soda, 1/2 teaspoon cinnamon, salt, and nutmeg together in bowl. Add flour mixture to buttermilk mixture; stir until dough is just combined.
Transfer dough to a lightly floured piece of parchment or wax paper. Sprinkle dough with flour. Turn dough over onto a baking sheet and sprinkle with flour.
Roll dough to 1/2-inch thickness, sprinkling with more flour as necessary. Transfer dough on the baking sheet to the freezer until slightly hardened, about 20 minutes.
Cut cold dough using a 3-inch doughnut cutter. Gather, roll, and cut any dough scraps. Transfer cut doughnuts and doughnut holes to a second, slightly floured, baking sheet. Refrigerate doughnuts for 20 to 30 minutes.
Whisk 1 cup white sugar and 1/2 teaspoon cinnamon together in a bowl. Transfer cinnamon sugar to a paper bag. Whisk 1 cup confectioners' sugar and 2 tablespoons apple cider together in another bowl. Whisk 1 1/4 cups confectioners' sugar, maple syrup, and vanilla extract together in a third bowl.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Cook doughnuts and doughnut holes in batches in preheated oil, turning once, until golden brown and cooked through, about 1 minute per side. Set cooked doughnuts on paper towels to drain.
Shake warm doughnuts in the paper bag with cinnamon sugar, or pour cider glaze or maple syrup glaze over warm doughnuts.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
Stir flour, brown sugar, 2 teaspoons pumpkin pie spice, baking powder, salt, and baking soda together in a large bowl.
Mix pumpkin, eggs, milk, and butter into flour mixture; beat until completely incorporated.
Spoon pumpkin mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening. Pipe 3-inch circles onto prepared baking sheets.
Bake in the preheated oven until golden brown, about 13 minutes. Remove doughnuts to a wire rack to cool.
Stir confectioner's sugar, 1/2 teaspoon pumpkin pie spice, and vanilla together in a bowl. Gradually stir in enough milk to reach a glaze consistency. Brush glaze over doughnuts with a pastry brush or spoon over the tops.