A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Baked Pumpkin Doughnuts
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- #74599
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 cups all-purpose flour
1/2 cup packed brown sugar
1 1/2 teaspoon baking powder
1 1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canned pumpkin
2 eggs
1/4 cup milk
1/4 cup shortening, butter, or margarine, softened
Icing
1 cup sifted powdered sugar
1/4 teaspoon vanilla extract
3 teaspoons milk (more if needed)
directions
FOR DOUGHNUTS: In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Add pumpkin, eggs, milk, and shortening, butter, or margarine; beat with an electric mixer on low speed until mixed.
Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2 inch opening. Pipe onto 2 greased baking sheets in 3-inch circles.
Bake in a preheated 375 degrees F oven for 10 minutes, or until golden brown. Cool doughnuts on a rack over waxed paper.
FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.
added by
jbolton
nutrition data
101 calories, 3 grams fat, 17 grams carbohydrates, 2 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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reviews & comments
October 3, 2016
I just made these pumkin dounuts very good. I used my baked doughnut pans instead. Filled each one 3/4 full. I got 10 doughnuts my next batch should get a dozen. I'll put a little less in next time to make a dozen. good size doughnuts. I made the icing put some icing on then sprinkles next. very good. Then took some dipped in melted marargine then dipped it in sugar cinnamon. Both ways are very good. Getting ready to make some more. I tried another recipe first for baked pumkin douhgnuts not as good.