Thanksgiving pumpkin donuts
Updated: Nov 26, 2020
This is not an Italian holiday but I like the idea of a day when you stop and think about what you are thankful for.
I mean this year has been tough and it still is but honestly it could have been even worst so yeah, let's be grateful for that!!
Anyway, to celebrate I made these cute turkey shaped baked pumpkin donuts (I adapted the recipe from the amazing Sally's baking addiction) topped with Fruity Pebbles and some marshmallow bites from Nilla Banana Pudding cereal.
Check out the recipe below to know more!
--- PUMPKIN DONUTS ---
110g all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
60g vegetable oil
75g light or dark brown sugar
1 large egg (room temperature)
120g pumpkin puree*
1/2 teaspoon vanilla extract*
pinch of ginger
pinch of nutmeg
--- BROWN SUGAR ICING ---
150g light or dark brown sugar
1 Tablespoon (14g) butter
1/2 teaspoon vanilla extract
175g sifted confectioners’ sugar
pinch of salt, to taste
Nilla Banana Pudding cereal (marshmallow bites)
Preheat oven to 350°F (180°C) and grease your donut pan with oil or cooking spray.
In a bowl mix together flour, baking soda, baking powder, spices and salt and leave it aside.
In a bigger bowl pour pumpkin puree, sugar, oil, egg, milk and vanilla extract and mix with either an electric mixer or an hand whisk until creamy.
Fold in the dry ingredients and mix with a rubber spatula until just combined.
Pour the batter into the pan with a teaspoon filling up to 3/4 otherwise the donut holes are going to close during the baking process.
Bake for about 10-11 minutes or until the surface bounces back if you touch it with your finger.
Let them cool in the pan for about 10 minutes then transfer to a cooling rack.
Make the brown sugar icing: In a small saucepan combine the brown sugar, milk, and butter and turn on the heat; stir until the butter has melted and mixture is smooth and bring to a simmer. Allow to simmer for 1 minute then remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar until smooth. Taste, then add a pinch of salt. Let the icing cool for 5 minutes to slightly thicken. Dip the tops of the pumpkin donuts into the warm icing. If icing is getting too thick add a little more milk.
To make pumpkin puree I just roasted in the oven about 300g of pumpkin and then I put it in the mixer to make a puree.
You can use vanillina ( powdered vanilla) if you don't have vanilla extract.
With this batter you can also bake smaller donuts like the Rainbow spider donuts that I've shared a while ago.
The donut pan I'm using here is this one.
If you make it let me know! :)