Use a disposable piping bag or even a an ordinary sandwich bag with the corner cut off to measure out the batter evenly. Autumn will soon be officially upon us, that is according to the calendar, but pumpkin spice everything has already started to appear in coffee shops, bakeries and grocery stores. (I saw Pumpkin Spice Cheerios in the store yesterday.) Tomorrow I'm giving a demo called "Autumn Harvest Breads" which usually includes pumpkin scones with cream cheese filling, but I decided to mix it up a bit with my Multigrain Baking Mix. I had a recipe for pumpkin donuts, and decided to adapt it for the baking mix, which, according to all who sampled them, I got right on the first try. These are packed with whole grains, are baked rather than fried, and thoroughly delicious. The butter and sugar keep them from being entirely healthy, but you have to start somewhere, right?
Pumpkin Spice Donuts with Cream Cheese Frosting
1 cup pumpkin (not pumpkin pie filling)
2 eggs,
3/4 cup 2% or whole milk
¾ cup packed brown sugar
3 cups baking mix (Bisquick or use the link above for a healthier multigrain version)
2 teaspoons pumpkin pie spice
Cream cheese icing
2 ounces softened cream cheese
1⁄2 tablespoon butter
¼ cup milk
½ cup powdered sugar
1⁄2 teaspoon vanilla
Preheat oven to 375° F. and lightly grease two donut pans. In a medium-size bowl, combine pumpkin, eggs, and creamer/milk and whisk thoroughly. In a separate bowl, whisk together baking mix and sugar. Pour milk mixture into dry ingredients and stir until smooth. Divide batter into pans. Bake in preheated oven for 15 to 20 minutes or until slightly firm to the touch and an inserted toothpick comes out clean. Cool in pans for five minutes before removing from pan to a wire rack; frost while warm. For icing, whisk ingredients together in a small bowl. Add more sugar or more milk as needed for desired thickness, either as a thin glaze brushed on or a thick icing to be drizzled or spread with a spatula.
1 cup pumpkin (not pumpkin pie filling)
2 eggs,
3/4 cup 2% or whole milk
¾ cup packed brown sugar
3 cups baking mix (Bisquick or use the link above for a healthier multigrain version)
2 teaspoons pumpkin pie spice
Cream cheese icing
2 ounces softened cream cheese
1⁄2 tablespoon butter
¼ cup milk
½ cup powdered sugar
1⁄2 teaspoon vanilla
Preheat oven to 375° F. and lightly grease two donut pans. In a medium-size bowl, combine pumpkin, eggs, and creamer/milk and whisk thoroughly. In a separate bowl, whisk together baking mix and sugar. Pour milk mixture into dry ingredients and stir until smooth. Divide batter into pans. Bake in preheated oven for 15 to 20 minutes or until slightly firm to the touch and an inserted toothpick comes out clean. Cool in pans for five minutes before removing from pan to a wire rack; frost while warm. For icing, whisk ingredients together in a small bowl. Add more sugar or more milk as needed for desired thickness, either as a thin glaze brushed on or a thick icing to be drizzled or spread with a spatula.
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