Pumpkin Doughnuts

I love the fall.  I look forward to it every year.  Sure summer is awesome, but fall is the best.. 😉  I don’t think I know anyone who doesn’t get excited about fall.  The leaves changing, apples galore, baking, and of course pumpkins!  I love pumpkin everything!

When I went to visit Chobani in NYC at their Chobani Kitchen Event, I loved their Strawberry Scones.  They are absolutely delicious.  The texture isn’t what you’d think of for a scone – actually I enjoy it more than your typical scone.  Moist, soft, and full of flavor!  Since summer is over and fall is already here I figured I’d welcome it with some pumpkin!

When I made mine they somehow didn’t seem like scones at all.  More like a cakey-doughnut, so that’s what I’m calling it.  They’re so incredibly delicious, and trust me you won’t be able to just take a bite.

Pumpkin Doughnuts 
adapted from Chobani
Makes about 15-20
Prep 15 minutes – Cook Time – 15 Minutes

2 Cups All-Purpose Flour
1/4 Cup Sugar
2 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Teaspoon Cloves
1/8 Teaspoon Ginger
1/2 Teaspoon Nutmeg
1/2 Teaspoon Cinnamon + 1/2 teaspoon extra for sprinkling
4 Teaspoons Unsalted Cold Butter, cut into 1/4 inch cubes
1 Cup Pumpkin Puree
1/2 Cup Vanilla 0% Chobani Greek Yogurt

Preheat oven to 425.
Stir together flour, sugar, baking powder, baking soda, salt, cloves, ginger, nutmeg, and cinnamon.  Add in the butter using a pastry cutter until it resembles coarse crumbs.  Mix in the pumpkin puree and yogurt – mix until dough comes together.  Lightly flour your work surface and begin kneading your dough about for about 30 seconds.

Make into a rectangle and cut into triangles, and place onto a cookie sheet lined with parchment.

Bake for about 12-15 minutes or until lightly golden.

Now you could be done there.. or you can get a little sinful and keep going..

Glaze
1 cup powdered sugar
3 Tablespoons 1% milk
1-2 Teaspoons Cinnamon

Mix until combined.  With a silicone or pastry brush “paint” the doughnuts with the glaze.  Sprinkle doughnuts with the Cinnamon.  Allow to cool.

Cream Cheese Frosting
3 Ounces Cream Cheese, softened
1/4 Cup Butter, softened
1 1/2 cups Confectioners’ Sugar
1/2 Teaspoon Vanilla Extract
1/8 Teaspoon Salt

Whisk together the ingredients and place into a piping bag.  Drizzle over the doughnuts.
*This can get messy so I usually do this over the parchment that I used to bake on.

They’re also incredible the next day.  Pop in the microwave for a few seconds and enjoy..
Ahh.. I love the fall 🙂