Thursday, October 24, 2013

Pumpkin Doughnuts With Sour Cream Icing

Makes 12 doughnuts
Hands-On Time: 15m
Total Time: 1hr 30m

Pumpkin doughnuts:
1/2 cup canola oil, plus more for the pans
1 3/4 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1 cup pure pumpkin puree
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract

Sour cream icing:
3/4 cup confectioners’ sugar
2 tablespoons sour cream
1/4 teaspoon fresh lemon juice
orange sprinkles (optional)

1.Heat oven to 350° F. Lightly oil two 6-compartment doughnut pans* (or use 1 pan and bake in batches). Whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda in a medium bowl; set aside.

2.In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, egg, and vanilla. Add the dry ingredients and mix until just combined (do not overmix).

3.Spoon ¼ cup batter into each compartment of the prepared pans. Bake until the doughnuts are golden brown and spring back lightly when touched, 12 to 14 minutes. Let cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.

4.Meanwhile, whisk together the confectioners’ sugar, sour cream, and lemon juice in a small bowl. Drizzle over the doughnuts. Scatter on the sprinkles, if desired. Let set before serving.

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