Baked Pumpkin Doughnuts

It's official...pumpkin season is here!!!! The only problem is, there is a shortage of pumpkin. So, if you are at the store wondering where they have moved the pumpkin to or why the shelf is empty it is probably because they don't have any. Due to some weather issues in the mid-west last year it damaged a lot of crops. This growing season was more successful so the problem should be resolved as early as the end of September but be prepared to pay more than you usually would. Or, if you are ambitious you can make your own. I think I might try that this year.
Anyway, I apologize in advance for all the pumpkin recipes I will be posting in the next couple months.

Baked Pumpkin Doughnuts
Serves 12 

Doughnuts:
2 cups all-purpose flour
½ cup packed brown sugar
1½ tsp baking powder
1½ tsp pumpkin pie spice
½ tsp salt
¼ tsp baking soda
½ cup canned pure pumpkin
2 large eggs
¼ cup milk
¼ cup butter, softened

ICING:
1 cup sifted powdered sugar
¼ tsp vanilla extract
3 to 4 tsp milk

Preheat oven to 375°F. Grease two baking sheets.


In a medium mixing bowl, stir together flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda. Add pumpkin, eggs, milk, and butter; beat with an electric mixer on low speed until mixed.

Spoon the mixture into a pastry bag fitted with a large star tip with a ½-inch opening. Pipe onto prepared baking sheets in 3-inch circles. (I used my handy dandy doughnut pans instead of piping.) Bake 10 minutes, or until golden brown. Cool doughnuts on a rack over waxed paper.

4. Prepare icing: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.

*I didn't use the icing recipe listed above, I used this one instead:

Caramel Icing
1/2 c. packed brown sugar
1/4 c. butter, cubed
1/4 c. fat-free milk
1/2 tsp. vanilla extract
1/8 tsp. salt
1 1/2 c. confectioners sugar 

In a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute longer. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Immediately spread icing over doughnuts. Let stand until set. It will only take a few minutes to set, so frost the doughnuts immediately after it cools. 

Nutrition Facts
Amount Per Serving
Calories 228.98
Calories From Fat (20%) 44.85
Total Fat 5.05g
Saturated Fat 2.83g
Cholesterol 45.93mg
Sodium 227.57mg
Potassium 98.88mg
Carbohydrates 42.99g
Dietary Fiber 0.89g
Sugar 25.94g
Net Carbohydrates 42.10g
Protein 3.57g
WW Points 5


Recipe source: http://www.recipegirl.com/2008/06/04/baked-pumpkin-doughnuts/#ixzz0znkDiaRv