Pumpkin Doughnuts with Salted Pistachios

Pumpkin Doughnuts


  • 1/3 cup whole wheat flour
  • 1/3 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/3 cup canned pumpkin puree
  • 3 tablespoons sour cream
  • 1 egg
  • 1 teaspoon vanilla


  • 4 tablespoons granulated sugar
  • 2 tablespoons water
  • 1 tablespoon light corn syrup
  • 1/2 - 3/4 cup powdered sugar
  • 1/4 teaspoon vanilla
  • salted pistachios, chopped

Preheat the oven to 375.  Spray a standard-sized doughnut pan with non-stick spray.

In a bowl, combine the flours, sugar, spices, salt and baking soda.  Add the pumpkin, sour cream, egg and vanilla and mix until well combined.  Batter will be thick.  Scrape into a piping bag; snip off one inch from the corner and pipe the batter into the doughnut pan.  Bake for 8 - 8 1/2 minutes, until golden brown and a toothpick comes out clean.  Cool in the pan for one minute, then turn out onto a wire rack.

Meanwhile, make the glaze.  It needs to be ready when the doughnuts come out of the oven, as you want both the doughnuts and glaze to be hot.

In a small saucepan, combine the granulated sugar, water and corn syrup.  Over medium/medium-low heat, bring to a boil, swirling occasionally to dissolve the sugar.  Keep the saucepan on the heat and whisk in the powdered sugar until smooth.  Whisk in the vanilla.  The glaze will begin to crust ans soon as you rmove it from the heat, so you have to work quickly.  Dip each doughnut in the glaze, shake off the excess, set on a wire rack, and sprinkle with the pistachios.  The glaze should set in about 5-10 minutes.


Yields 6 doughnuts


Recipe from Curly Girl Kitchen