EQUIPMENT:

• Stand Mixer

• Donut Pan

• Piping Bag

PUMPKIN SPICE DONUTS DONUTS

1. Preheat oven to 350 degrees and spray 2 donut pans with non-stick cooking spray.

2. In the bowl of a stand mixer beat together the pumpkin puree, oil, applesauce, brown sugar, eggs, and vanilla until fully combined.

3. Add in the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and begin to mix on low.

4. With the mixer on low, slowly add in the milk and mix until just combined. A few lumps in the batter is fine.

5. Scoop the batter into a large pastry bag and pipe into donut pans making sure to only fill each donut cavity 1/2 full. If you do not have a pastry bag carefully spoon the batter into each donut cavity.

6. Bake for 10-12 minutes or until the edges are lightly brown and bounce back to the touch. Invert each pan onto a cooling rack and allow it to fully cool before glazing.

SALTED MAPLE GLAZE

1. In a medium pot, heat the butter and maple syrup over medium heat until fully melted and combined. Remove from the heat.

2. Add in the icing sugar, salt, and maple emulsion and, with a whisk, mix until smooth.

3. Allow the glaze to cool for a few minutes before dipping the top of each donut into the glaze.

4. Dip the top of each donut into the glaze and invert on a cooling rack to set. If the glaze gets too firm simply warm it back up and continue to dip donuts in until done. Enjoy!