On Tap Oil & Vinegar Recipe Detail

EVOO Pumpkin Donuts

with EVOO (Extra Virgin Olive Oil)

Ingredients:

• 1 2/3 cups all-purpose flour
• 1 1/2 tsp ground cinnamon
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp ground nutmeg
• 1/4 tsp baking soda
• 1 cup granulated sugar
• 1/2 cup mild Extra Virgin Olive Oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup pumpkin purée
• 1/4 cup whole milk




FOR THE GLAZE:

• 1 cup powdered sugar
• 2 Tbsp whole milk
• 1 tsp vanilla extract
• Shredded Coconut, optional

Directions:

Heat oven to 375°F.
Coat 2 x 6-tray donut pans with olive oil. In a bowl, whisk together flour, cinnamon, baking powder, salt, nutmeg and baking soda. In separate bowl, whisk together sugar and oil. Whisk in eggs and vanilla extract, followed by pumpkin purée. Stir half dry ingredients into wet until just combined. Add milk and stir. Add remaining dry ingredients stirring until just combined.

Pour batter into each donut slot. Bake 15-20 minutes. Remove pans and cool a few minutes, then remove donuts from pans to cool completely.

Glaze: In medium bowl, combine powdered sugar, milk and vanilla extract. Whisk to combine until desired consistency. Dip top half of each donut into glaze, then into shredded coconut.