Pumpkin doughnuts suit the Thanksgiving season

Baked Pumpkin Doughnuts with a brown sugar glaze is a great way to bring some Thanksgiving flavor into a breakfast item.

This year might seem like five years rolled up into one, but now, November is suddenly upon us with Thanks­giving right around the corner.

This year, big gatherings for Thanksgiving meals are not encouraged. But if you are home that week with your kids, they may need doughnuts.

I know if I was a kid at home for any holiday I might need doughnuts.

Pumpkin is one of the major flavors of Thanksgiving. So why not try pumpkin doughnuts? There are many different kinds to try.

One of my favorite kitchen tools is my doughnut pan that helps bake delicious treats. I highly recommend having one in your arsenal.

The doughnut batter is a standard batter filled with seasonal flavors.

Using a piping bag really helps when making these doughnuts. It helps to make a true doughnut shape as you pipe the batter into the doughnut mold. After the doughnuts cool, make icing. It’s a brown sugar-based glaze.

My major tip for the icing is to sift the powdered sugar. I got in a hurry and forgot. The result can be clumps of powdered sugar in your icing, which is not ideal.

An iced doughnut needs a nice, smooth glaze on top.

If you don’t want to glaze the doughnut, you can drizzle the icing on top.

These doughnuts are something fun kids can be involved in making, especially if you add sprinkles on top. Children always enjoy adding sprinkles.

In a year where Thanks­giving is going to be different, it won’t hurt to have some fun food items ready to make, not only to have something to do but also to have something tasty to eat.

Having pumpkin flavor in a doughnut is another way to celebrate the season, even one as unusual as we have ahead of us.

Baked Pumpkin Doughnuts

• 1¾ cups all-purpose flour (spoon and leveled)

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1½ teaspoons ground cinnamon

• 1 teaspoon pumpkin pie spice

• ½ cup vegetable oil (or canola oil or melted coconut oil)

• ¾ cup packed light or dark brown sugar

• 2 large eggs, at room temperature

• 1 cup fresh or canned pumpkin puree

• 1/3 cup milk

• 1 teaspoon pure vanilla extract

Brown Sugar Icing

• ¾ cup packed light or dark brown sugar

• ¼ cup milk

• 1 tablespoon unsalted butter

• ½ teaspoon pure vanilla extract

• 1½ cups sifted confectioners sugar

• Pinch of salt, to taste

Preheat oven to 350 degrees. Spray doughnut pan with non-stick spray. Set aside.

Whisk flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice in a large bowl. Set aside.

In a medium bowl, whisk together oil, brown sugar, eggs, pumpkin puree, milk and vanilla extract. Pour wet ingredients into dry ingredients, then fold together gently until combined.

Spoon batter into the doughnut pan or cut the corner out of a large zipped-top plastic bag to pipe batter into each doughnut cup, filling about halfway.

Bake for 10 to 11 minutes or until the edges and tops are lightly browned.

Cool doughnuts in the pan for two minutes then transfer to a wire rack.

For the icing, combine brown sugar, milk and butter in a medium saucepan over medium heat. Stir until the butter has melted and mixture is smooth. Bring to a simmer and simmer for one minute then remove from heat. Whisk in vanilla extract and sifted confectioners sugar until smooth and combined. Taste and add a pinch of salt, if desired.

Let the icing cool slightly to thicken a little.

Dip the tops of the pumpkin doughnuts into the warm icing. If icing is getting too thick while dipping, add a little more milk or warm it back up to thin. Place dipped doughnuts on a wire rack placed on a baking sheet so any excess icing can drip off. Top with chopped nuts or other toppings, if desired.

Becca Owsley can be reached at 270-505-1740 or bowsley@thenewsenterprise.com.

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