In a dark supermarket bag, this Dutch apple pie is baked. It is quite tasty.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 12 |
| Yield: | 12 doughnuts |
Ingredients
- nonstick cooking spray
- 2 large eggs, at room temperature
- ⅔ cup pumpkin puree
- ½ cup brown sugar
- ¼ cup white sugar
- ¼ cup unsalted butter, melted
- ¼ cup canola oil
- 1/2 teaspoon pumpkin pie spice extract
- 1 ⅓ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 cups powdered sugar
- ¼ cup milk, or more to taste
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice extract
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray doughnut pan with non-stick cooking spray.
- Combine eggs, pumpkin, brown sugar, sugar, butter, oil, and pumpkin pie spice extract in a bowl; mix until well combined.
- Sift flour, pumpkin pie spice, baking powder, baking soda, and salt together in a second bowl. Add to egg mixture and stir until combined. Evenly distribute mixture amongst the 12 donut pans. Wet finger and smooth out the tops.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 16 minutes. Cool completely on wire racks, at least 30 minutes.
- Stir together powdered sugar, 1/4 cup milk, vanilla, pumpkin pie spice extract, and salt in a bowl until completely combined. Add more milk, 1 tablespoon at a time, if necessary to reach desired glaze consistency.
- Dip one side of the doughnuts into the glaze and place on a rack over a cookie sheet to allow glaze to set.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 257 mg |
| Sugars | 34 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |