This month I was visiting an old friend – Lisa from Sweet as Sugar Cookies. Last time her and I crossed recipe paths, I discovered one of my new favorite quick breads – Meyer Lemon Cranberry Bread so when I received my assignment, I decided to dive into the pumpkin archives and finally play with her recipe for Pumpkin Chai Donut Muffins. I decided to play with it and do my own spin on it and, when I went to pull out the ingredients for her top secret chai blend, I learned that my spice cabinet was fresh out of white pepper AND ground ginger. Can I say how miffed I was? Well, after thinking for a hot minute, I knew Lisa would not mind if I pinky swore to try it again with the chai blend next time I make these. However, for this go-round, it was going to have to be my tried and true pumpkin pie spice to the rescue. Also – one other oops – I accidentally added an extra egg so to counter, I added an additional 1/3 cup of flour but it still turned out moist and delicious. However, I made sure that the recipe reflected the true ratio – no need to follow in my clumsy footsteps.
I baked these lovelies in my not used enough donut pans (and, for any extra batter, they were regulated to muffin pans) and decided to do a pumpkin spice glaze to finish. Forget the big chain doughnuts – these quick and easy Pumpkin Spice Donuts are so much better.
On to the recipe:
Gather the ingredients
I love these donut pans – we’ll just call these rustic, okay?
Making the glaze
Letting them cool for a spell
Now – all I need is a steaming hot coffee to go with
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Ingredients
- 10 tablespoons of unsalted butter, softened
- 3/4 cup of brown sugar
- 2 large eggs
- 3 cups of all-purpose flour
- 1 teaspoon of pumpkin pie spice
- 1/4 teaspoon of baking soda
- 2 1/4 teaspoon of baking powder
- 1 teaspoon of salt
- 1/3 cup of milk
- 1 1/4 cup of pumpkin puree
- 1 teaspoon of vanilla extract
- 3/4 cup of confectioners’ sugar
- 1 teaspoon of pumpkin pie spice
- 2 tablespoons of hot water
- 1 teaspoon of vanilla extract
Instructions
- Preheat the oven to 500 degrees F.
- Spray either donut pans or muffin tins with non-stick baking spray.
- In the bowl of an electric mixer, cream together the butter and brown sugar.
- Slowly add the eggs one by one to the mixture until everything is incorporated.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt.
- In another bowl, combine the milk, pumpkin puree and vanilla.
- Alternate adding the flour mixture with the pumpkin mixture to the mixing bowl.
- When everything is combined fully, spoon the mixture into the prepared pans 3/4 of the way full.
- Place in the hot oven for 5 minutes at 500 degrees. After 5 minutes, reduce the heat to 350 degrees F. and bake for about 12 – 15 minutes, until a toothpick inserted in the center comes out clean.
- Cool the donuts in the pans for about 10 minutes on wire racks.
- In a bowl, mix the confectioners’ sugar with the pumpkin spice. Whisk in the hot water and vanilla until everything is combined
- Dip the cooled donuts into the glaze and place on a wire rack.
- Let cool for 10 – 15 minutes and enjoy!
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