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Seasonal pumpkin doughnuts


Published: Wed, September 25, 2013 @ 12:00 a.m.

Family Features

Autumn is here, and along with those cool, crisp mornings comes a craving for something warm and delicious. Enter the Mini Pumpkin Pie Spiced Doughnut.

“You won’t believe how easy it is to make these doughnuts at home,” said Mary Beth Harrington of the McCormick Kitchens. “They’re perfect to mix together with your kids — no trip to the bakery required.”

For the final touch, dip the doughnuts in a fall-inspired glaze. Flavors like vanilla, mocha or maple complement the pumpkin spice in the doughnut — the ultimate autumn indulgence.

For more recipe ideas to try this fall, visit www.McCormick.com, www.Facebook.com/McCormickSpice, or www.Pinterest.com/mccormickspices.

Mini Baked Pumpkin Pie Spiced Doughnuts with Vanilla Glaze

Serves: 15

Doughnuts:

2 cups all-purpose flour

1/4 cup granulated sugar

2/3 cup milk

1 egg, lightly beaten

1 tablespoon McCormick Pure Vanilla Extract

1 teaspoon McCormick Pumpkin Pie Spice

Vanilla Glaze:

4 cups confectioners’ sugar

1/2 cup milk

11/2 teaspoons McCormick Pure Vanilla Extract

Maple Glaze:

4 cups confectioners’ sugar

1/2 cup milk

1 teaspoon McCormick Imitation Maple Flavor

Mocha Glaze:

8 ounces semi-sweet baking chocolate, coarsely chopped

1/2 cup heavy cream

1 tablespoon McCormick Pure Coffee Extract

Preheat oven to 325 degrees. Spray mini doughnut pan with nonstick cooking spray. (If you do not have mini doughnut pan, use mini cupcake pan to make doughnut holes. You may also use an electric doughnut maker. Prepare as directed.) Set aside. Mix all ingredients in medium bowl until well blended. Spoon batter into prepared pan, using 1 tablespoon batter for each donut.

Bake 10 to 12 minutes or until toothpick inserted in center comes out clean.

Meanwhile, for glaze, mix all ingredients in large bowl until smooth. Remove doughnuts from pan. Immediately coat in glaze. Place doughnuts on wire rack set over baking sheet or waxed paper to cool.


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