Donuts de Calabaza al Horno

Ingredientes

• 2 cups all-purpose flour
• 2 teaspoons homemade pumpkin pie spice
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup packed brown sugar
• or alternative brown sugar ((sugar free option))
• 1/2 cup granulated sugar
• or alternative granulated sugar ((sugar free option))
• 1/4 cup oil
• 1/4 cup unsalted butter (, melted and slightly cooled)
• 1 1/2 cups pumpkin puree
• 3 large eggs
• 1/4 cup buttermilk ((or 1/4 cup milk with 1/4 teaspoon white vinegar stirred in))
• 1 teaspoon quality pure vanilla extract
• For the Cinnamon Sugar Topping:
• 1 cup granulated sugar
• 2 teaspoons ground cinnamon
• For the Glaze (optional):
• 1 cup powdered sugar
• or alternative powdered sugar ((sugar free option))
• 2 teaspoons milk
• 1 teaspoon quality pure vanilla extract

Preparación

1. 1

   Preheat the oven to 350 F. Lightly grease a donut pan. (Alternatively can use a muffin pan and increase baking time by another 5-8 minutes or until toothpick inserted into center of muffin comes out clean.)In a bowl combine the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.In a large bowl, beat together the sugars, oil and butter. Add the pumpkin puree, eggs, and vanilla extract and beat until smooth. Add the flour mixture and buttermilk and stir just until combined. Do not over-stir or the donuts will be dense.

2. 2

   Spoon the batter into the prepared donut pan, filling to 3/4 full. Bake on the center rack for 15-20 minutes or until the donuts are lightly browned and spring back slightly when you gently press them. You can also test with a toothpick: inserted into the donut, if it comes out clean the donuts are done. Let the donuts cool for about 2 minutes and then transfer them to a wire rack.

3. 3

   Preferably while the donuts are still a little warm, lightly spray them with oil or lightly brush them with some extra butter, and roll them in the cinnamon sugar. Serve immediately or let cool completely and then drizzle with the optional glaze.To make the glaze: Combine the ingredients until smooth. Add a little more milk if needed. Drizzle over the cooled donuts in a stripy pattern and let sit until firm. Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Warm for a few seconds in the microwave before eating.