You know, so you can eat it all yourself, without worrying that someone will beat you to the last piece before you get back from Zumba?
Come on, really? Never?
Nah, me either...I was just kidding, heh heh.
That's why I was enormously relieved that when I made these Baked Pumpkin Doughnuts with Nutella Glaze, the Fam went crazy for them. I was so thankful that I wouldn't have to eat them all myself.
Good thing...that would have been so aw
I just can't risk it.
In fact, next week, I am going to bake broccoli donuts with tuna glaze just to be safe.
I must not be tempted.
Now, unless you have a high school reunion to go to this month, you have no reason not to make these. In fact, you MUST.
These doughnuts are even better than the Baked Apple Cider doughnuts I made a few weeks ago, which, by the way, was my most pinned recipe ever...
...but I bet I can beat that record with this recipe.
The doughnut recipe came from King Arthur Flour's website -- Pumpkin Cake Doughnuts.
The nutella glaze recipe came from 2 Tough Cookies, where it was used on Baked Buttermilk Doughnuts, which I am definitely going to try.
What I like best of all is that this recipe SO EASY. I didn't even have to use my electric mixer. I combined the liquid ingredients with a whisk, and stirred in the flour with a spoon.
And...I did not drop the pan when I put them into the oven, like I did with the Mini Pumpkin Pecan cups.
By the way, that mess was SO awful to clean up, I decided the heck with it and just bought a new oven.
Surely I jest, but yes, we are going to replace our oven and cooktop, but not, I assure you because I am too lazy to clean them.
Really. More about that in another post.
A note about the glaze:
The doughnuts are best served the day they are glazed. If you want to make the doughnuts in advance, wait until you serve them to add the glaze.
Ready to bake? Ladies and gentleman...Start your ovens.
The recipe makes between 12-15 doughnuts. If it makes more than twelve, it is highly recommended that you hide those extras somewhere for yourself. No one will be the wiser.
I won't tell.
Just don't forget where you put them. Trust me on this, I'm experienced with this kind of thing. If you find them in the bin with the Halloween decorations next fall, it won't be pretty.
Baked Pumpkin Doughnuts With Nutella Glaze
Pumpkin Cake Doughnut Recipe by King Arthur Flour
Nutella Glaze Recipe by 2 Tough Cookies
For the Doughnuts:
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice (or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger)
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons unbleached all-purpose flour
For the Glaze:
3/4 Cup powdered sugar
2 tablespoons cocoa powder
3 tablespoons milk
3 tablespoons Nutella
Preheat the oven to 350 degrees F. Lightly grease two standard donut pans.
Beat together the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth.
Add the flour, stirring just until smooth.
Fill the wells of the donut pans about 3/4 full; use a scant 1/4 cup of batter in each well.
Bake for 15-18 minutes, or until a cake tester inserted into the center of one comes out clean.
Let cool about 5 minutes, then loosen their edges, and transfer to a rack to cool.
Cool completely before glazing.
Make the glaze:
In a small bowl combine powder sugar, cocoa powder, milk, and nutella (you may need to melt in microwave a bit).
Stir until smooth. If it is too thick add more milk, about a tablespoon at a time, and if it is too thin add more powdered sugar a tablespoon at a time.
Once donuts have cooled, dip each donut into the glaze and swirl to evenly coat. Set on parchment paper or rack, and top with sprinkles, if desired.
Let sit for about 20 minutes. Best served the same day they are made. If you are going to make them ahead, wait to glaze doughnuts until the day they are going to be used.
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