Salted Caramel-Glazed Pumpkin Donuts

So what does one do on the morning after Halloween? One sneaks over to the neighbors, steals their pumpkin, hacks it to pieces, roasts and the purees it, and then makes … these lovely doughnuts. I guess that means I could call them Dead Jack-o-Lantern Donuts, but that’s not very appetizing sounding.

PS: the neighbor’s Jack-o-Latern is still on their porch. I may be a pumpkin murderer, but I’m not a thief!

for the doughnuts
2 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon clove
1/2 cup vegetable oil
3 eggs
1 1/2 cups sugar
1 1/2 cups pumpkin puree (NOT pumpkin pie filling)

for the glaze
2 cups powdered sugar
3/4 cup caramel sauce (store bought is fine)
2 teaspoons sea salt
3 tablespoons milk

Preheat oven to 350F. Lightly grease two doughnut pans with cooking spray.

Combine flour, salt, baking powder and spices in a mixing bowl; whisk until thoroughly combined. In the work bowl of your stand mixer, beat together vegetable oil, eggs, sugar and pumpkin puree. Add flour mixture and continue to beat until well combined. Fill the cavities of the doughnut pans 3/4 full. Bake the doughnuts for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let stand 5 minutes. Transfer to a wire rack to cool completely.

In the meantime, prepare the Salted Caramel Glaze. Combine all the ingredients in a mixing bowl and whisk until completely combined and smooth. Dip the cooled donuts in the glaze and serve.


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