Happy National Pumpkin Day!

A few days ago I was digging through my kitchen cabinets trying to find my grater food processor blade when I saw my donut pans sitting on top of my cookie sheets, looking lonely. That Wisconsin cheddar would have to wait to be grated, I needed to make donuts. After spending a surprisingly short amount of time on the internet searching for baked donut recipes, I found this pumpkin one at Culinary Cory. Today being National Pumpkin Day this recipe couldn't be more appropriate. To help celebrate today I'm adding a list of gorgeous pumpkin recipes from fellow food bloggers at the end of this post.

Recipe Rundown
Taste: Warm and sweet and oh so Autumn-y.
Texture: Slightly airy and a little more cake-like than fried donuts or the baked donuts I've made before. 

Ease: Very easy and the results are impressive.
Appearance: Donuts always look adorable and tasty. Except maybe a donut made from poo. Actually that might just look like chocolate. Hm.
Pros: Makes your house smell amazing, tastes pretty amazing too.
Cons: I actually preferred the texture of the other baked donuts I made before. Also, these donuts don't keep well.
Would I make this again? Perhaps next year. I've got so many more pumpkin recipes to try!

Piping the batter into donut pan with a ziploc bag. This method is the easiest and cleanest way to fill donut pans. Ignore my weird zombie thumb.

Baked Pumpkin Donuts
Yield: 12 donuts
Adapted from Culinary Cory

• 2 cups flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• 1 teaspoon nutmeg
• 2 teaspoon cinnamon
• ½ cup brown sugar
• 1 cup canned pumpkin
• 2 eggs
• 2 tablespoon milk
• ¼ cup unsalted butter, room temperature
• 1 tsp. vanilla extract
• cinnamon glaze (recipe below)

1. Preheat the oven to 375 degrees.  Spray two 6-count donut pans with non-stick cooking spray (or alternatively spray a 12-cup muffin tin with cooking spray). Sift the flour, baking powder, salt, baking soda, nutmeg and cinnamon in a small bowl.  In a stand mixer or medium sized bowl and hand mixer cream together the brown sugar, pumpkin, eggs, milk, butter and vanilla extract on medium speed until the butter is well incorporated.

2. With your mixer on medium low speed, slowly add the dry sifted ingredients to the wet mixture.  Mix until just barely combined.  Do not over-mix.

3. Scoop pumpkin batter into a large ziploc bag, pushing batter down towards one end of the bag. Snip the end of the bag with scissors and fill each donut mold with the batter.  Be sure to wipe any excess batter that may have gotten around the edge of the mold or on the center "hole".

4. Bake for 6 – 8 minutes or until the exterior springs back when touched.  Allow to cool completely and before dipping in cinnamon glaze.

Cinnamon Glaze

• 1/2-3/4 cup powdered sugar
• 1 tablespoon milk
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg

1. In a shallow bowl mix all ingredients with a spoon or spatula until smooth and creamy.  You may need to add additional milk or sugar to get the right consistency. Dip donuts into glaze to coat. Donuts are best eaten the day they are glazed.

More tasty pumpkin recipes:

• Pumpkin Custard from GoodLife {eats}
• Pumpkin Chocolate Chip Bread from Two Peas and Their Pod
• Pumpkin Gingersnap Ice Cream from Picky Palate
• Pumpkin Streusel Bars from How To: Simplify
• Pumpkin Bread with Cinnamon Pecan Filling from Honey & Jam
• Pumpkin Nutella Swirl Bread from Real Mom Kitchen
• Pumpkin Pie Frosting from Cupcake Project
• Pumpkin Cupcakes with Salted Caramel Buttercream from Made in Melissa's Kitchen
• Pumpkin Fudge from Sweet Pea's Kitchen
• Pumpkin Cake with Cream Cheese Swirl from My Baking Addiction
• Pumpkin Pie Pop Tarts from Joy the Baker
• Pumpkin Spice Pancakes from Pennies on a Platter
• Pumpkin Risotto from Our Chocolate Shavings
• Pumpkin Cream Cheese Muffins from Annie's Eats
• Pumpkin Mac & Cheese from Healthy Food for Living
• Pumpkin Swirl Brownie Bites from Bakers Royale