Recipe by sweetlab
"Baked pumpkin doughnuts are dipped into a maple glaze and finished with some finely chopped pumpkin seeds. What a great way to satisfy your sweet tooth this fall!"
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vegetable oil, or as needed
light brown sugar
finely chopped roasted pumpkin seeds
I didn't have any buttermilk, so I sub'd with plain yogurt. No pumpkin seeds, either, so I used sprinkles on some and chopped pecans on others. Texture and taste is very similar to pumpkin bread which we love. These doughnuts have a lot of ingredients, but they were extremely moist and turned out very well.
I didn't have buttermilk so I used half n half instead. I also used a mini donut maker appliance and it worked fantastic!
They were so heavy I could have used them as an anchor.
I made these this morning with high hopes of them being delish. They were ok. These donuts were more like pumpkin bread and not very puffy at all. Next time I make pumpkin donuts I will most likely try another recipe but use the same icing.
* Percent Daily Values are based on a 2,000 calorie diet.
Maple Pumpkin Doughnuts
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 100
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