Pumpkin Donuts
Courtesy of The Olive Company, Ontario, Canada
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Ingredients:
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For the Glaze:
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Directions:
Heat oven to 375 degrees.
Coat 2 6/tray doughnut pans with olive oil or butter.
Whisk together flour, cinnamon, baking powder, salt, nutmeg and baking soda.
In a separate large bowl, whisk together the sugar and oil. Add the eggs and vanilla extract, and whisk. Whisk in the pumpkin purée.
Combine half the dry ingredients into the wet and stir until just combined. Add the milk and stir. Add remaining dry ingredients and stir until just combined.
Pour batter into each doughnut slot.
Bake for about 15 to 20 minutes. Remove the pans and cool for a few minutes. Remove the doughnuts from the pans cool.
Glaze: In a medium bowl, combine powdered sugar, milk and vanilla extract and whisk to combine until desired consistency. Dip the top half of each doughnut into glaze and then into the shredded coconut and then drizzle some with your choice of infused balsamic vinegar.
Enjoy!
Heat oven to 375 degrees.
Coat 2 6/tray doughnut pans with olive oil or butter.
Whisk together flour, cinnamon, baking powder, salt, nutmeg and baking soda.
In a separate large bowl, whisk together the sugar and oil. Add the eggs and vanilla extract, and whisk. Whisk in the pumpkin purée.
Combine half the dry ingredients into the wet and stir until just combined. Add the milk and stir. Add remaining dry ingredients and stir until just combined.
Pour batter into each doughnut slot.
Bake for about 15 to 20 minutes. Remove the pans and cool for a few minutes. Remove the doughnuts from the pans cool.
Glaze: In a medium bowl, combine powdered sugar, milk and vanilla extract and whisk to combine until desired consistency. Dip the top half of each doughnut into glaze and then into the shredded coconut and then drizzle some with your choice of infused balsamic vinegar.
Enjoy!