Print

Baked Pumpkin Donuts

Baked Pumpkin Donuts
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the warm, cozy flavors of fall with these delightful Baked Pumpkin Donuts. Soft, moist, and spiced to perfection, these treats are topped with a delectable brown sugar icing that adds just the right amount of sweetness. Ready in under 45 minutes, they’re perfect for breakfast or as a sweet snack.

Ingredients

Scale
  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon store-bought or homemade pumpkin pie spice
  • 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (226g) fresh or canned pumpkin puree
  • 1/3 cup (80ml) milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (150g) packed light or dark brown sugar (for icing)
  • 1/4 cup (60ml) milk (for icing)
  • 1 Tablespoon (14g) unsalted butter (for icing)
  • 1 teaspoon pure vanilla extract (for icing)
  • 1 and 1/2 cups (170g) sifted confectioners’ sugar (for icing)
  • Pinch of salt, to taste (for icing)
  • Optional topping: crushed walnuts

Instructions

  1. Preheat the oven to 350°F (177°C) and grease donut pan(s) with nonstick spray. Set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until combined. Set aside.
  3. In a medium bowl, whisk together the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients. Using a silicone spatula or wooden spoon, fold everything together gently just until combined; ensure no flour pockets remain.
  4. Spoon the batter into the donut cavities. For ease, transfer the batter into a large zipped-top bag. Cut a corner off the bottom of the bag and pipe it into each donut cavity, filling each about halfway.
  5. Bake for 10–11 minutes or until edges and tops are lightly browned. Test by poking your finger into the top of a donut; if it bounces back, they’re done.
  6. Cool donuts in the pan for 2 minutes before transferring them to a cooling rack. Re-grease the pan if necessary and bake any remaining batter. For mini donuts, bake in a mini donut pan for 8–9 minutes. Allow cooling for at least 10 minutes before icing them.
  7. Combine brown sugar, milk, and butter in a medium saucepan over medium heat. Stir until melted and smooth. Bring to a simmer; allow to simmer for 1 minute before removing from heat. Whisk in vanilla extract and sifted confectioners’ sugar until smooth. Taste; add a pinch of salt if desired. Let cool for 5 minutes to thicken slightly.
  8. Dip tops of warm donuts into icing. If it thickens too much while dipping, whisk in more milk or reheat slightly to thin it out.
  9. Place dipped donuts on a cooling rack over a baking sheet to catch excess icing drips. Top with chopped nuts if desired. The icing will set in about an hour for stacking or transporting.
  10. Cover leftover donuts tightly. Store at room temperature for up to 2 days or refrigerate for up to one week.

Nutrition

Find it online: https://falldinnerrecipes.com/baked-pumpkin-donuts/