BAKED PUMPKIN DOUGHNUTS WITH NUTELLA GLAZE RECIPE

makes 6 doughnuts

• 1 CUP FLOUR

• 2 TEASPOONS BAKING POWDER

• 1/4 TEASPOON SALT

• 3/4 TEASPOON GROUND CINNAMON

• 1/4 TEASPOON GROUND GINGER

• 1/4 TEASPOON GROUND NUTMEG

• 1/4 CUP PLUS 2 TABLESPOONS GRANULATED SUGAR

• 1 EGG, AT ROOM TEMPERATURE

• 1/2 CUP PUMPKIN

• 1/4 CUP PLUS 2 TABLESPOONS BUTTERMILK

• 1 TEASPOON PURE VANILLA EXTRACT

Stir together egg white and powdered sugar until smooth.

CAT DOUGHNUT TUTORIAL VIA MY PAPER CRANE

Dip the almonds into the royal icing and press into the doughnuts for ears.

Once the almonds are secure, dip the doughnuts into the Nutella glaze and let sit until dry.

Once dry, pipe on faces. Enjoy!

Stir the heavy cream into the Nutella. If too thick, add more heavy cream 1 teaspoon at a time.

ROYAL ICING

1 LARGE EGG WHITE 2 CUPS SIFTED POWDERED SUGAR

NUTELLA GLAZE

1/2 CUP NUTELLA, AT ROOM TEMPERATURE 1/4 CUP PLUS 1 TABLESPOON HEAVY CREAM

Preheat the oven to 400°F. Lightly grease or spray a non-stick 6 count doughnut pan. Whisk together the dry ingredients in a large bowl. In a small bowl, whisk the sugar, egg, pumpkin, buttermilk and vanilla. Add the wet ingredients to the dry and stir until just combined. Fill the pan three-quarters full in each well. Bake for 11-12 minutes, until golden and an inserted toothpick comes out dry. Let cool for 5 minutes before turning out onto a cooling rack.

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