Price Chopper Gatherings Gatherings Holiday 2018 | Page 12

HOLIDAY 2018 | Baked Doughnuts Three Ways | 11
Flavor your fall
TWO WAYS
Starbucks ®
PIKE PLACE ROAST
®
1
Add vanilla
2 syrup
3 Pour coffee
Stir in milk
4 or cream
Start with a
cinnamon sugar rim
Starbucks ®
PUMPKIN SPICE
Flavored Ground Coffee
K-Cup ® pods
1 Pour coffee
Stir in milk
2 or cream
Top with
3 whipped cream
Sprinkle
4 with nutmeg
PUMPKIN DOUGHNUTS with Maple Cinnamon Glaze
INGREDIENTS DIRECTIONS
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• 1.
2.
For the Pumpkin Doughnuts
• 1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/ 3 cup canned pumpkin puree
1/ 3 cup brown sugar
1/4 cup milk
1 egg, room temperature
2 tablespoons unsalted butter, melted
and slightly cooled
1 teaspoon pure vanilla extract
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• 1 cup powdered sugar
1/2 teaspoon ground cinnamon
1 tablespoon pure maple syrup
1 tablespoon milk, use more as needed
For the Glaze
Keurig, Keurig Hot, K-Cup and the K logo are trademarks
of Keurig Green Mountain, Inc., used with permission.
© 2018 Starbucks Coffee Company. All rights reserved.
To Make the Pumpkin Doughnuts
3.
4.
5.
6.
Preheat oven to 350°. Spray two 6-count donut pans with nonstick baking spray.
In a large mixing bowl whisk together the flour, baking powder, pumpkin pie spice, nutmeg,
and salt.
In a separate mixing bowl, mix together the pumpkin, brown sugar, milk, egg, butter, and
vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix
until just combined.
Transfer the batter to a piping bag or a large zip-close bag with a corner snipped off, and pipe into
the donut pans.
Bake at 350° for 10-12 minutes or until a toothpick inserted into the donuts comes out clean.
Remove from oven and allow to cool in the pan for 5 minutes, then remove the donuts from
the pan and transfer to a wire rack to cool.
To Make the Glaze
7.
8.
Meanwhile, mix together the powdered sugar, cinnamon, maple syrup, and milk until well
combined. If the glaze is too thick, add a splash of milk to thin it out.
Dip the tops of each cooled donut into the glaze and transfer back to the wire rack to let the
glaze harden for about 10-15 minutes.