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Baked Pumpkin Donuts

Baked Pumpkin Donuts are easy to make, warm, sweet, and oh-so Autumn-y.

Course Dessert
Cuisine American
Prep Time: 15 minutes
Cook Time: 6 minutes
Total Time: 21 minutes
Yields: 12 donuts
Recipe by Tessa Arias

Ingredients

Baked Pumpkin Donuts

  • 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)

Cinnamon Glaze

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

Directions

Baked Pumpkin Donuts

  1. 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. 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. 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. 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. 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.

Recipe Notes

Adapted from Culinary Cory