The Spicy Olive’s Pumpkin Doughnuts
Nothing says Fall like the taste of Pumpkin, pumpkin doughnuts! Here is a delicious Autumn treat that is baked and full of olive oil goodness! For additional fall flavor, add our Cinnamon Pear balsamic or our Pumpkin spice white balsamic to the glaze ( a teaspoon or 2 will do it!)
Rate this recipe!
| Servings |
|
Ingredients
- 1 2/3 cups all purpose flour
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon baking soda
- 1 cup granulated sugar
- 1/2 cup The Spicy Olive's mild single varietal olive oil like California Arbequina or Australian Hojiblanca
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree
- 1/4 cup whole milk
For the Glaze
- 1 cup powered sugar
- 2 Tablespoons whole milk
- 1 teaspoon pure vanilla extract
- shredded coconut optional
Ingredients
For the Glaze
|
Rate this recipe!
|
Instructions
- Heat oven to 375 degrees.
- Coat 2 6/tray doughnut pans with olive oil or butter.
- Whisk together flour, cinnamon, baking powder, salt, nutmeg and baking soda. In a separate large bowl, whisk together the sugar and oil. Add the eggs and vanilla extract, and whisk. Whisk in the pumpkin purée.
- Combine half the dry ingredients into the wet and stir until just combined. Add the milk and stir. Add remaining dry ingredients and stir until just combined.
- Pour batter into each doughnut slot. Bake for about 15 to 20 minutes. Remove the pans and cool for a few minutes.
For the Glaze
- Glaze: In a medium bowl, combine powdered sugar, milk and vanilla extract and whisk to combine until desired consistency.
- Dip the top half of each doughnut into glaze and then into the shredded coconut if desired. Enjoy!
