Pumpkin Doughnuts with BAILEYS® Original Irish Cream Baking Chips
¾ C. unsalted butter, softened (1 ½ sticks)
1 C. granulated sugar
2 lg. eggs
3 C. all-purpose flour
2 ½ tsp. Clabber Girl Baking Powder
¼ tsp. Clabber Girl Baking Soda
1 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground ginger
1 C. pumpkin puree
¼ C. buttermilk
1 C. BAILEYS® baking chips
1 ½ C. milk
½ C. BAILEYS® Original Irish Cream Liqueur Pumpkin Spice Flavor
¼ C. granulated sugar
1 Tbsp. plus 1 tsp. Clabber Girl Corn Starch
2 C. BAILEYS® baking chips (one bag)
Preheat oven to 350° F. Cream butter and sugar until light and fluffy. Beat in the eggs, one at a time. In a separate bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Add the dry mixture to the butter mixture. Add the pumpkin puree and buttermilk and mix until just combined. Stir in the BAILEYS® baking chips.
Spray a donut pan with non-stick spray. Transfer the donut batter to a piping bag. Pipe the batter into the donut pan, filling them halfway (the donuts will rise). Bake at 350° F. for 10-13 minutes. Remove from oven and cool in pan for 10 minutes. Remove from pan.
In a medium saucepan, combine milk, BAILEYS® Original Irish Cream Liqueur Pumpkin Spice Flavor, sugar and corn starch. Whisk together until the mixture comes to a boil. Remove from heat. Whisk in the BAILEYS® baking chips until melted and the glaze is smooth.
Dip the cooled donuts into the glaze to coat one side or drizzle the glaze over the cooled donuts.