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BEST EVER BAKED PUMPKIN DOUGHNUT !

Pumpkin, Cinnamon, Ginger, Pecan, Maple does it sound like fall :)  If all these ingredients are whipped up and baked together, it is absolutely a fall recipe.  Fall is wonderful season of the year if you go  shopping  around the gourmet markets mmm the aroma of pumpkin spice just waft around your nose, definitely you will end up in baking something fresh after your return home.   I am telling you these baked pumpkin doughnuts will be your best ever baked pumpkin doughnuts and you will never look back for different recipe.  These Pumpkin doughnuts are sweetened with Maple syrup with hint of warm spices and studded with caramelized Pecans drizzled with Cinnamon Maple glaze and sprinkled with toasted Pepitas, do you agree why I said you will never look back for any other recipe.  When I did recipe testing we just fell in love with this ... so here it is for you.  Warm up with this delicious and freshly baked doughnuts and wrap yourself in cozy couch sipping hot cup of tea ......heaven!!!  When I was writing this, I wanted to make another batch and enjoy this tasty decadent treat!
 




4. SPICED PUMPKIN SHAKE


BAKED PUMPKIN DOUGHNUT
WITH CARAMELIZED PECAN AND MAPLE GLAZE
Makes : 10 doughnuts 




Add caption
 

Ingredients:
All Purpose Flour - 1 cup
Pumpkin Puree - 1/2 cup
Baking soda - 1/2 tsp
Yogurt - 1/4 cup
Salt - 1/4 tsp
Cinnamon - 1/4 tsp
Ginger powder - 1/8 tsp
Olive oil - 1/4 cup
Maple Syrup - 1/3 + 1/4 cup
Egg - 1

For Caramelized Pecans:
Pecan - 1/4 cup
Sugar - 1 1/4 tbsp
Water - 2 tsp

Glazing:

Maple Syrup - 1 1/2 tbsp
Powdered Sugar - 4 1/2 tbsp
Vanilla Paste - 1/4 tbsp
Cinnamon Powder - 1/8 tsp






Method:
1. Chop the Pecans and dry roast them in a pan until they are warm enough to touch.
2. Bring water and sugar to a boil.
3. Add the roasted Pecans and keep stirring.
4. The sugar will crystallize and then melt into caramel.  Keep stirring until the nuts are nicely caramelized.
5. Let the nuts cool down.
6. Sieve all the dry in a bowl. Add the cooled nuts and whisk slightly.
7. Whisk all the wet ingredients except the yogurt in a bowl till they emulsify together.  Now add the Yogurt mix slightly.
8. Add the wet ingredients to dry ingredient.  Using spatula fold everything together.
9. Slightly Grease the doughnut pan using Olive oil.  Spoon the mixture in the pan.  You will approximately  get 10 donuts, so divide the mixture equally using small ice cream scoop.
10. Bake it in 350 f preheated oven for about 15 to 18 minutes.
11. Cool them in the cooling rack.








Glazing:
1. Mix all the glazing ingredients in a small bowl.
2. It will be in drizzling consistency. If it is thick just add drop of water.
3. Drizzle the way you like in the cooled Pumpkin donuts and immediately sprinkle some Pepitas in the top.. when it cools is sticks the glaze.

Enjoy this moist, yummy Pumpkin Doughnuts in this fall!!! I assure you will love this in every bite :) All you need to do is Bake, Click and send me the picture of your Pumpkin Doughnut!!! Love to share yours in my Facebook page.

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KIDS LUNCH BOX - LEMONY QUINOA WITH BLACK CHICKPEAS AND OKRA STIR FRY !

LUNCH BOX - LEMONY QUINOA , STIR FRIED OKRA, PEACH !

SNACK BOX - BLUEBERRY MUFFIN , BAKED VEGGIE CHIPS (SWEET POTATO AND CARROT)





RECIPE FOR 



LUNCH BOX






SNACK BOX




BLUEBERRY MUFFIN

Ingredients :

All purpose flour - 2 cups
Butter - 4 tbsp  (melted and cooled)
Baking powder - 1 tbsp
Egg - 1
Salt - 1/2 tsp
Lemon zest - 1 tsp
Sugar - 1 cup 
Yogurt - 1 1/4 cup
Frozen blueberries - 1 cup

Method :

1. Preheat the oven to 350 f , line the muffin tin.
2. Whisk the dry ingredient in a bowl.  Whisk egg in the another bowl till they are light colored.
3. Add the sugar to the egg and whisk well until thick and homogeneous.
4. Add the melted butter in 2 to 3 steps whisking to combine after each addition.
5. Add the yogurt until just combined.
6. Add frozen bluberries to dry ingredients and gently toss to combine.
7. Add yogurt egg mixture to the dry ingredient and carefully fold with a spatula until the batter comes together.  Do not overmix.
8.  Divide the batter evenly in the lined muffin cavities.
9. Bake for 25 to 20 minutes until toothpick inserted in center of muffin comes out with few crumbs attached.
10.  Cool them in wire rack .

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