With this last weekend (Labor Day) being the unofficial “last weekend of summer” and the release of everything pumpkin (I’m looking at you Starbucks), I decided I would jump on the bandwagon and make these donuts. Welcome fall. Never mind the temperature is still in the 90s that weekend and a few days after.
They turned out great even though I made one minor (I only say that because they still turned out) mistake. It calls for one egg and one egg yolk. Try as I may to read, and re-read, the recipe, I still managed to put an egg white in rather than a yolk. And of course there was nothing I could do about it so I ran with it. They came out very light and moist which may or may not have been the issue of the egg white but the structure of the donut was different than it would have been. The only other problem was with the glaze. I still am bad at getting the glaze nicely on the donuts. You were supposed to dip the donuts in the glaze but the first one I tried disintegrated when I tried taking it out. So I resorted to a spoon and did my best to try and drizzle it on. Maybe I should have used a knife and spread it on.
Anyways. Below is the recipe and instructions. I used powdered butter milk for the 1/3 cup and regular whole milk for the 2 tablespoons. I used light brown sugar in place of dark. And, while I did use the microwave to make the frosting as suggested, I would recommend doing it on the stove. I think you would have some better control over watching the butter brown, etc. if it were on the stove. Plus, I still made a mess of the microwave, even with a plate covering the butter.
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons pumpkin spice
- 1/2 teaspoon salt
- 1/4 cup butter, melted
- 1/4 cup vegetable oil
- 1/3 cup buttermilk
- 1 large egg
- 1 yolk from a large egg
- 1 cup dark brown sugar
- 1 cup pumpkin purée
- 1 teaspoon vanilla extract
- 1/4 cup butter
- 1/2 cup dark brown sugar
- 2 tablespoons buttermilk
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 1 1/4 to 1 1/2 cups powdered sugar
Preheat oven to 350 degrees. Spray two 6-well donut pans with cooking spray.
Combine flour, baking powder, baking soda, pumpkin pie spice and salt in a large bowl. Set aside.
Combine melted butter, oil, buttermilk, egg, egg yolk, brown sugar, pumpkin purée and vanilla in a medium sized bowl. Whisk to combine until smooth and lump free.
Add the dry ingredients, stirring just until flour disappears. Transfer mixture to a gallon zip lock bag. Seal and press air out of the bag. Cut one corner of the bag off and gently squeeze the bag to fill the donut wells, evenly dividing the batter.
Place in oven and bake for 15 to 18 minutes or until a cake tester instead into the center of a donut comes out clean. Remove from oven. Cool in the pan for five minutes and then invert onto a wire rack, making the bottom now the top of the donut.
While donuts are baking, make the icing. Place butter in a medium size microwave safe dish. It needs to be bigger as the butter will bubble up as it is browning. Cover (it suggests a plate) and microwave on high for three to four minutes. Remove from microwave and let cool 5 minutes. Add brown sugar, buttermilk and maple syrup. Stir with a whisk until well combined. Place in microwave and cook on high for one to two minutes, stopping every 30 seconds to stir. You want it bubbly and smooth. If it is “grainy” (taste it), keep microwaving until smooth. Add vanilla and powdered sugar. Whisk until smooth. The icing should be thick enough to adhere to the donut but not so thick you can’t work with it. Add more powdered sugar or milk as needed. If the icing thickens too much as you are working with it, microwave for a few seconds.
Dip each donut in the icing and drizzle the extra over the top of the donuts. Or, do it however you like. The icing sets fairly quickly (at least mine did) so you could eat these pretty quickly. But, I don’t think you need to let the icing set in order to eat them.