#sweetglaze

These Mini Pumpkin Donuts are a delightful treat for fall or any time of the year. They are perfectly spiced and topped with a sweet glaze that makes them irresistible. These mini donuts are easy to make and perfect for sharing with friends and family.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon baking powder. 1/4 teaspoon baking soda. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon salt. 1/2 cup canned pumpkin puree. 1/4 cup vegetable oil. 1 large egg. 1/2 teaspoon vanilla extract. 1/4 cup milk. For the glaze:. 1 cup powdered sugar. 2 tablespoons milk. 1/2 teaspoon vanilla extract. Orange food coloring optional. Sprinkles for decoration optional.

Instructions: Preheat your oven to 350F 175C. Grease a mini donut pan and set it aside. In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In another bowl, mix together the pumpkin puree, vegetable oil, egg, vanilla extract, and milk until well combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Fill each cavity of the donut pan with the batter, about 2/3 full. Bake in the preheated oven for 8-10 minutes or until a toothpick inserted into a donut comes out clean. Remove the donuts from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Add orange food coloring if desired for a pumpkin-colored glaze. Dip each cooled donut into the glaze, allowing any excess to drip off. Decorate with sprinkles if you like. Let the glaze set for a few minutes before serving. Enjoy your delicious mini pumpkin donuts!

Prep Time: 15 minutes

Cook Time: 10 minutes

Savor the decadent, chocolaty goodness of these classic doughnuts with a sweet glaze, appropriate for any kind of gathering.

Ingredients: 1 cup all-purpose flour. 1/4 cup unsweetened cocoa powder. 1/2 cup granulated sugar. 1 tsp baking powder. 1/4 tsp salt. 1/4 cup whole milk. 1/4 cup sour cream. 1 large egg. 2 tbsp unsalted butter melted. 1 tsp vanilla extract. Vegetable oil for frying.

Instructions: Combine flour, sugar, baking powder, cocoa powder, and salt in a mixing bowl. Mix the egg, sour cream, milk, melted butter, and vanilla extract in a separate bowl. Mixing until just combined, pour the wet ingredients into the dry ingredients. In a pot with a heavy bottom, heat vegetable oil to 350F 175C. A cookie scoop or spoon can be used to drop spoonfuls of dough into the boiling oil. Fry until cooked through and golden brown, two to three minutes per side. After removing, drain the doughnuts on paper towels. Make the glaze in a different bowl by blending 1 cup powdered sugar and 2 tablespoons milk until smooth. While the doughnuts are still warm, dip each one into the glaze and let the excess drip off. Before serving, allow the glazed doughnuts to cool and the glaze to solidify. Savor your Old Fashioned Doughnuts with Glazed Chocolate!

Prep Time: 20 minutes

Cook Time: 15 minutes

A wonderful breakfast treat are these cinnamon-hazelnut pastries. They have a warm cinnamon flavor and are flaky and nutty. The glaze gives the pastry a lovely sweetness that goes well with it.

Ingredients: 1 sheet of puff pastry, thawed. 1/4 cup chopped hazelnuts. 1/4 cup brown sugar. 1 tsp ground cinnamon. 1/4 cup unsalted butter, melted. 1/2 cup powdered sugar. 1-2 tbsp milk. 1/2 tsp vanilla extract. Pinch of salt.

Instructions: Turn the oven on to 400 degrees Fahrenheit 200 degrees Celsius and place parchment paper on a baking sheet. On a surface dusted with flour, roll out the thawed puff pastry sheet to form a sizable rectangle. Combine the ground cinnamon, brown sugar, and chopped hazelnuts in a small bowl. Over the puff pastry sheet, evenly distribute the melted butter. Evenly scatter the hazelnut mixture over the pastry that has been buttered. Roll up the pastry sheet tightly, beginning at one end, to form a log. Slice the log into 1-inch-thick pieces, then arrange them apart on the baking sheet that has been prepared. Bake for 15 to 18 minutes, or until the pastries are puffy and golden brown, in a preheated oven. Prepare the glaze in a bowl by combining powdered sugar, milk, vanilla extract, and a small pinch of salt; whisk until smooth while the pastries bake. When the pastries are done, take them out of the oven and place them on a wire rack to cool slightly. Drizzle the warm pastries with the glaze. Enjoy your mouthwatering Cinnamon Hazelnut Breakfast Pastries after serving!

Prep Time: 15 minutes

Cook Time: 18 minutes

Deliciousness of this Air Fryer Apple Fritter Pancakes - a healthier twist on a classic breakfast favorite.

This double-glazed turkey meatloaf is a tasty gluten-free take on a classic meatloaf recipe. It's juicy and flavorful, and it's perfect for a cozy family dinner. It's a hit with everyone because it has ground turkey, savory spices, and a sweet glaze.

Ingredients: 2 lbs ground turkey. 1 cup gluten-free breadcrumbs. 1/2 cup finely chopped onion. 2 cloves garlic, minced. 2 eggs. 1/4 cup ketchup. 1 tablespoon Worcestershire sauce gluten-free. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup ketchup for glaze. 2 tablespoons honey for glaze.

Instructions: Preheat the oven to 375F 190C and line a baking sheet with parchment paper. In a large bowl, combine the ground turkey, gluten-free breadcrumbs, chopped onion, minced garlic, eggs, 1/4 cup ketchup, Worcestershire sauce, thyme, oregano, salt, and black pepper. Mix until well combined. Transfer the turkey mixture onto the prepared baking sheet and shape it into a loaf. In a small bowl, mix together the remaining 1/4 cup ketchup and honey to create the glaze. Brush half of the glaze over the top of the meatloaf. Bake in the preheated oven for 40-45 minutes, or until the internal temperature reaches 165F 75C. Remove the meatloaf from the oven and brush the remaining glaze over the top. Let it rest for a few minutes before slicing and serving.

Prep Time: 15 minutes

Cook Time: 45 minutes

A vibrant and entertaining take on classic donuts are these ombre donuts. They'll be a hit at any gathering or as a special treat for you thanks to their vivid color gradient and sweet glaze.

Ingredients: 2 cups all-purpose flour. 1/2 cup granulated sugar. 2 tsp baking powder. 1/2 tsp salt. 1/2 cup milk. 2 large eggs. 1/4 cup unsalted butter, melted. 1 tsp vanilla extract. Food coloring 3 different colors. Sprinkles optional. Vegetable oil for frying.

Instructions: Combine the flour, baking powder, sugar, and salt in a mixing bowl. Mix the eggs, melted butter, milk, and vanilla extract in a separate bowl. Blend thoroughly. Mixing until just combined, pour the wet ingredients into the dry ingredients. Avoid over-mixing. Pour the batter into three separate bowls, dividing it equally. To make three different colors light, medium, and dark, add a few drops of different food coloring to each bowl. Blend until the hues are consistent. In a deep pan or fryer, heat the vegetable oil to 350F 175C. To form doughnut shapes, carefully drop spoonfuls of each colored batter into the heated oil. Fry until golden brown, rotating them halfway through to ensure uniform cooking. Take out and let dry on paper towels. After the donuts cool slightly, coat them with a glaze consisting of a small amount of water and powdered sugar. To replicate the ombre effect, you can color the glaze with food coloring. While the glaze is still wet, sprinkle on some decoration if desired. Before serving, let the glaze set. Savor your mouthwatering ombre donuts!

Prep Time: 20 minutes

Cook Time: 15 minutes

Warm spices and pumpkin flavor abound in these Baked Pumpkin Buttermilk Donuts, making them the ideal fall treat. They have an enticing blend of flavors and textures because they are baked rather than fried and covered in a sweet glaze.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup buttermilk. 2 large eggs. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup granulated sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. For the glaze:. 1 cup powdered sugar. 2-3 tablespoons buttermilk. 1/2 teaspoon vanilla extract. Orange food coloring optional. Sprinkles optional.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a large mixing bowl, whisk together the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until well combined. In another bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, and spices cinnamon, nutmeg, cloves, and ginger. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. For the glaze, mix powdered sugar, buttermilk, and vanilla extract in a bowl until smooth. Add a few drops of orange food coloring if desired for a pumpkin-like color. Dip each cooled donut into the glaze, allowing any excess to drip off. Add sprinkles on top if you like. Let the glaze set for about 15-20 minutes before serving. Enjoy your delicious Baked Pumpkin Buttermilk Donuts!

Prep Time: 15 minutes

Cook Time: 15 minutes

Warm spices and pumpkin flavor abound in these Baked Pumpkin Buttermilk Donuts, making them the ideal fall treat. They have an enticing blend of flavors and textures because they are baked rather than fried and covered in a sweet glaze.

Ingredients: 1 cup canned pumpkin puree. 1/2 cup buttermilk. 2 large eggs. 1/4 cup unsalted butter, melted. 1 teaspoon vanilla extract. 2 cups all-purpose flour. 1/2 cup granulated sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. 1/4 teaspoon ground ginger. For the glaze:. 1 cup powdered sugar. 2-3 tablespoons buttermilk. 1/2 teaspoon vanilla extract. Orange food coloring optional. Sprinkles optional.

Instructions: Preheat your oven to 350F 175C and grease a donut pan. In a large mixing bowl, whisk together the pumpkin puree, buttermilk, eggs, melted butter, and vanilla extract until well combined. In another bowl, combine the flour, granulated sugar, baking powder, baking soda, salt, and spices cinnamon, nutmeg, cloves, and ginger. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. For the glaze, mix powdered sugar, buttermilk, and vanilla extract in a bowl until smooth. Add a few drops of orange food coloring if desired for a pumpkin-like color. Dip each cooled donut into the glaze, allowing any excess to drip off. Add sprinkles on top if you like. Let the glaze set for about 15-20 minutes before serving. Enjoy your delicious Baked Pumpkin Buttermilk Donuts!

Prep Time: 15 minutes

Cook Time: 15 minutes