Baked Pumpkin Donuts with Chocolate Glaze and Chopped Pistachios
- 1 cup of all-purpose flour
- 1 cup of whole wheat pastry flour
- 1 teaspoon of baking soda
- 3 teaspoons of ground cinnamon
- 2 teaspoons of ground ginger
- 1/2 teaspoon of kosher salt
- 2 cups of canned pumpkin puree
- 1 cup of packed brown sugar (dark or light)
- 2 large eggs
- 1/2 cup of vegetable oil
- 2 teaspoons of real vanilla extract
- 1/2 cup of unsalted butter
- 1/4 cup of milk, slightly warmed
- 1 tablespoon of light corn syrup
- 2 teaspoons of real vanilla extract
- 4 ounces of bittersweet chocolate, roughly chopped
- 2 cups of confectioners’ sugar, sifted
- Finely chopped pistachios, for topping
- This recipe is vegetarian
- Produce
- Ginger, ground (2 teaspoons)
- Pistachios (1)
- Pumpkin puree, canned (2 cups)
- Cooking & Baking
- All-purpose flour (1 cup)
- Baking soda (1 teaspoon)
- Bittersweet chocolate (4 ounces)
- Brown sugar, packed dark or light (1 cup)
- Cinnamon, ground (3 teaspoons)
- Confectioners’ sugar (2 cups)
- Corn syrup, light (1 tablespoon)
- Kosher salt (1/2 teaspoon)
- Vanilla, real (4 teaspoons)
- Vegetable oil (1/2 cup)
- Whole wheat pastry flour (1 cup)
- Dairy
- Butter, unsalted (1/2 cup)
- Milk (1/4 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on turntablekitchen.com
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Recipe Stats
Published November 13, 2012 (3 months ago).
82 people saved this recipe.
