Baked Pumpkin Lavender Donuts

Fall, apple cider and pumpkin, nothing goes better together except maybe pumpkin and lavender. I decided to try a little something different with pumpkin this year by adding lavender to a favorite donut recipe.  The end result is a glazed pumpkin lavender donut that is absolutely delicious.  These pumpkin lavender donuts with a cinnamon lavender glaze have such an array of flavors that mix amazing well together.  Try out this recipe using Grandma’s Lavender Culinary lavender buds and see for yourself.
Baked Pumpkin Lavender Donuts with a Cinnamon Lavender Glaze
Preheat oven to 350 degrees 
2 cups all purpose flour
1 ½ teaspoons salt
1 ½ teaspoons baking powder
½ cup vegetable oil
3 eggs
1 ½ cups sugar blended in a food processor with 1 tsp lavender buds
1 -15 ounce can pumpkin puree or 1 ¾ cups
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
Beat together oil, eggs,pumpkin, sugar with lavender, cinnamon, nutmeg and ginger until smooth then stir in flour baking powder and salt until just blended.   Lightly grease donut pan and fill donut pan to ¾ full.  A trick I have found for filling the pans is to spoon the batter into a quart size baggie, cut off one corner and pipe the dough into the donut pan. Bake at 350 degrees for 15-17 minutes.  Let cool for five minutes then remove from the pan.  After they have cooled for another fifteen minutes then dip them in the glaze, place them on a parchment paper lined cooling rack and let rest until the glaze is set.  
1 ½ cups powdered sugar blended in a food processor with ½ teaspoon lavender buds
½ teaspoon cinnamon
1 teaspoon vanilla
3-4 tablespoons milk
Once mixed together I like to run this through a fine mesh strainer to remove any large particles of lavender.  The lavender flavor remains even after doing this.
Kathie Kesterson, founder and creator of Grandma’s Lavender

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