Baked Pumpkin Pecan Doughnuts
makes 6
- 1 cup all- purpose flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup pureed pumpkin
- 1/2 cup packed dark brown sugar
- 1 egg
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
for the topping:
- 1/2 cup toasted pecans, chopped
- 1 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons butter
- 3-4 teaspoons milk
Heat oven to 325 F. Coat doughnut pan with non-stick cooking spray. In a large bowl, whisk flour, baking soda, cinnamon, ginger and salt. In a small bowl, whisk pumpkin, sugar, egg, oil and vanilla until smooth. Add wet mixture to flour mixture; whisk until blended & smooth.
Spoon batter into a large resealable plastic bag. Cut of the corner and squeeze batter into prepared doughnut pan about 2/3 full. Bake for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.
Melt butter in a small saucepan over medium heat for 4-5 minutes, until browned. Pour browned butter into a bowl with confectioner’s sugar. Stir in vanilla and milk until frosting reaches a smooth, glazey consistency.
Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with chopped pecans and serve immediately.