pumpkin doughnuts with cinnamon icing drizzle

Pumpkin Doughnuts with Cinnamon Icing Drizzle | TheCelebrationShoppe.com

Who likes pumpkin?! Me too!

And this weekend I spent several hours baking with pumpkin! Yes… my thighs are not thanking me, but my family is. {grin}

My youngest has terrible food allergies and has never… ever… had a doughnut. Well that had to change. Right?!

Pumpkin Donuts with Cinnamon Icing Drizzle | thecelebrationshoppe.com

Our very first homemade doughnut took a few tries, but I can honestly say that the final product was moist, flavorful and screams fall!

I even made a second version, tossed in cinnamon and sugar, that will appear on Parade magazine later this week! I’ll link up once it’s live.

So let’s get baking!

Ingredients for pumpkin doughnuts:

  • 2 cups self-rising flour
  • 1/2 cup brown sugar, packed
  • 1  teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 3/4 cup pumpkin (canned is fine!)
  • 2 eggs
  • 1/4 cup milk (use soy milk for dairy-free)
  • 1/4 cup butter, softened (use Smart Balance Light for dairy-free)

Ingredients for semi-homemade cinnamon icing drizzle:

  • 1/2 cup vanilla or cream cheese icing
  • 1 tsp. cinnamon
  • Optional: wax paper

Baking the donuts:

  1. Preheat oven to 375 degrees. Grease (with shortening) and flour a doughnut pan or regular cookie sheet.
  2. In bowl, mix together the dry ingredients.
  3. Beat in the pumpkin, eggs, milk, and butter until well combined.
  4. Fill a large resealable bag (freezer weight is best) with batter and snip off one corner so that the hole is about the size of a nickel.
  5. Pipe into the doughnut pan, or just pipe in circles on a cookie sheet. The dough is thick and should hold it’s shape.
  6. Bake for 6-8 minutes or until golden brown and cooked through.

Bakers tip: Less can be more in baking. The doughnuts will continue to bake internally once pulled out of the oven. To minimize this, place on cooling rack immediately. I’ve even been none to toss cakes in the freezer for a more immediate effect. {grin}

Adding the drizzle:

  • Allow doughnuts to cool (or they will further melt the drizzle).
  • Mix vanilla or cream cheese icing in a small microwave safe bowl with cinnamon (I chose to go with 1 tsp., but I suggest sprinkling to taste).
  • Warm icing, do not melt, stir and drizzle over donuts. I suggest 5 to 8 seconds.

Pumpkin Donuts with Cinnamon Icing Drizzle | thecelebrationshoppe.com

Welcome to fall! {wink} And as always, I hope you’re inspired to craft, bake, create and celebrate!

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hoot owl donut treat

I made these little hoot owl donuts a few months ago, in the aftermath of designing our pumpkin patch harvest party collection that features a cute little owl and this argyle pattern (see full collection in the shoppe).

He’s super easy to pull together and no baking required! I personally LOVE that part! Here’s what you’ll need:

That same weekend I also made back to school owls with glasses and these super simple acorn cookie/candy treats.

And as always, I hope you’re inspired!

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witch brooms

witch broomsThis was my second experiment of the weekend and it also turned out well. It’s really simple and once again can be made egg and dairy free for the little ones with food allergies simply by using dairy free chocolate.

Ingredients:

  • Pretzels, small sticks (Tip: Look at your local brands, you want the thinnest pretzel stick you can find so that the chocolate holds it together easily)
  • Melting chocolate (I used Wilton’s orange candy mold chocolate; it melts easily with no clumps)
  • Decorating sugars

Tools:

  • Wax paper
  • Tie wrap
  • Resealable bag

Steps:

  • Taking 10 pretzels, tap them flat so that they are all the same length and then place a tie wrap about a 1/3 of the way down (I left one on in the picture for reference)
  • With your hand, gently turn the bottom of the pretzels to give them a fan effect so that they will stand on their own
  • Place about 4-5 chocolate blocks in a resealable bag. Heat it in the microwave for no more than 15 seconds at a time, massaging between, until you have a smooth chocolate to work with
  • Snip the corner, no more than a 1/8 inch, of your bag and pipe a dollop on the top of the pretzels. Allow it to set for a moment and then apply one pretzel stick as the handle. You may need to pipe a little extra chocolate on top so that the bottom of the stem is covered
  • Hold the handle with your finger for about 10 seconds and then it should stand on its own while it dries (Tip: You want your chocolate warm, but not hot, when you apply the handle, otherwise you’ll have to hold it much longer.)
  • Embellish with sprinkles immediately before the chocolate hardens
  • After the broom has been allowed to dry for at least 15 to 20 minutes, you can pick it up, remove the tie wrap and pipe on an icing band as decoration

Tip: Store your brooms in an air tight container if you’re not serving them immediately, otherwise your pretzels will get stale.

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