Pumpkin Streusel Doughnuts
If you have roughly 45 minutes to spend in the kitchen, Pumpkin Streusel Doughnuts might be a super lacto ovo vegetarian recipe to try. One portion of this dish contains roughly 4g of protein, 21g of fat, and a total of 351 calories. For 70 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up cinnamon, flour, canned pumpkin, and a few other things to make it today. Many people made this recipe, and 109 would say it hit the spot. It works well as an inexpensive side dish. It is brought to you by The Corner Kitchen. With a spoonacular score of 44%, this dish is solid. Try Maple-Glazed Sour Cream Doughnuts with Sugared-Walnut Streusel, Molten Chocolate Pumpkin + Oatmeal Streusel Bread…heavy on the Chocolate + Streusel, and Pumpkin Doughnuts for similar recipes.
Servings: 6
Ingredients:
1/2 teaspoon baking soda
1/2 cup packed brown sugar
1 cup canned pumpkin
1 1/2 teaspoons cinnamon
1 egg
1 cup all-purpose flour
1 teaspoon ground ginger
1/4 teaspoon salt
4 tablespoons unsalted butter
1 teaspoon vanilla extract
1/4 cup vegetable (or canola) oil
1/4 cup chopped walnuts
Equipment:
whisk
bowl
oven
frying pan
ziploc bags
Cooking instruction summary:
Heat oven to 325 F. Coat doughnut pan with non-stick cooking spray, and set aside.To make the streusel topping, combine butter, flour, sugar, chopped walnuts, cinnamon and salt in a medium bowl. Use your fingers or a fork to combine the mixture until crumbly. Set aside.In a large bowl, whisk flour, baking soda, cinnamon, ginger and salt. In a small bowl, whisk pumpkin, sugar, egg, oil and vanilla until smooth. Add pumpkin mixture to flour mixture; whisk until blended & smooth.Spoon batter into a large resealable plastic bag. Cut of the corner and squeeze batter into prepared doughnut pan about 2/3 full. Spoon streusel topping over the top of the unbaked doughnuts, and press down lightly.Bake for 13-15 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.
Step by step:
1. Heat oven to 325 F. Coat doughnut pan with non-stick cooking spray, and set aside.To make the streusel topping, combine butter, flour, sugar, chopped walnuts, cinnamon and salt in a medium bowl. Use your fingers or a fork to combine the mixture until crumbly. Set aside.In a large bowl, whisk flour, baking soda, cinnamon, ginger and salt. In a small bowl, whisk pumpkin, sugar, egg, oil and vanilla until smooth.
2. Add pumpkin mixture to flour mixture; whisk until blended & smooth.Spoon batter into a large resealable plastic bag.
3. Cut of the corner and squeeze batter into prepared doughnut pan about 2/3 full. Spoon streusel topping over the top of the unbaked doughnuts, and press down lightly.
4. Bake for 13-15 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.
Nutrition Information:
covered percent of daily need
