Pumpkin Donuts with Maple Cream Cheese Icing

Radish and Hare || Pumpkin Donuts with Maple Cream Cheese Frosting

Radish and Hare || Pumpkin Donuts with Maple Cream Cheese Frosting

Radish and Hare || Pumpkin Donuts with Maple Cream Cheese Frosting

Radish and Hare || Pumpkin Donuts with Maple Cream Cheese Frosting

Radish and Hare || Pumpkin Donuts with Maple Cream Cheese Frosting

Radish and Hare  Pumpkin Donuts with Maple Cream Cheese Frosting

Radish and Hare  Pumpkin Donuts with Maple Cream Cheese Frosting

 

Sundays are for sleeping in until at least nine.  For waking in a lazy stretch, cat at your side.  Sundays are for taking your time waking up; lying in bed, listening to the birds on the feeder.  Sundays are for taking your time, snuggling kitties, easing into the day.  Sundays are for HGTV and imagining the future.  Will it include a farm with goats and chickens and sheep for sheering?  Will it include a large, slightly overgrown garden?  Sundays are for large pots of coffee and whistling tea kettles.  French toast bubbling in the pan, the smell of maple and cinnamon winding through each room.  Sundays are for baking and reading and writing and painting.  Sundays are for relaxing.  Sundays are for two cats intently stalking birds on the feeder – little noses smashed against glass, breaths held, eyes darting, birds unaware.  Sundays are some of my favorite days.

 

Pumpkin Donuts with Maple Cream Cheese Icing
Adapted from King Arthur Flour
Makes 12-14

In a large mixing bowl, combine:

1/4 cup canola oil
4 large eggs
1.5 cups granulated sugar
1.5 cups pumpkin purée (canned pumpkin)
3/4 teaspoon ground cinnamon
1/4 teaspoon of both ground nutmeg
1/4 teaspoons ground ginger
1/4 teaspoon cloves
1.5 teaspoons salt
1.5 teaspoons baking powder
1.75 cups gluten free all-purpose flour
1/2 teaspoon xanthan gum (if your all-purpose mix includes xanthan gum, omit this)

4 ounces cream cheese, room temperature
1/4 cup pure maple syrup
1 teaspoon pure vanilla extract
3 Tablespoons powdered sugar
1-2 Tablespoons milk, as needed to thin the icing

Preheat the oven to 350 degrees F. and grease two donut pans.

In a large mixing bowl, beat together the canola oil, eggs, sugar, pumpkin puree, cinnamon, nutmeg, ginger, cloves, salt, and baking powder until completely smooth.

Add in the flour and xanthan gum and combine completely.

Spoon the batter 3/4 full in the prepared pans and bake on the center rack for 15 to 17 minutes. When done, let the donuts cool in the pan for 5 minutes and then carefully loosen them with a table knife and remove the donuts to a wire rack to cool completely before frosting.

To prepare the frosting: in a medium bowl add the cream cheese, maple syrup, vanilla, powdered sugar and beat with a hand mixer for 4-5 minutes, or until smooth and mildly runny. If you would like the icing runnier, add some milk, a tablespoon at a time. To ice, either drizzle the icing over the cooled donuts or dip the tops of the donuts in the bowl of icing.

May be kept in a partially covered container for 3-4 days.

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2 Comments

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  1. restoringsimple October 7, 2015 — 4:37 pm

    First, I need to get a donut pan (THOSE EXIST?!?!) and second, I need to make these pronto.
    Hello from Hannah over at @hannahcorson on Insta 🙂 Nice to meet you!

    Like

    • There are donut pans! I bought mine off of Amazon and it’s a Wilting brand pan. Cooks great and cleans up well. I need to make these again, they were so easy to make and delicious! Even my gluten-full boyfriend loved them! I’ve enjoyed seeing your pictures on Instagram…nice to meet you too! 🙂

      Like

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