Description
Discover how to make delicious baked pumpkin donuts with a perfect balance of spice and sweetness. Follow our easy recipe for a cozy autumn treat that everyone will love!
Ingredients
Scale
- 1 and 3/4 cups (219 g) all-purpose flour (spooned & leveled)
- 1 teaspoon (5 ml) baking powder
- 1 teaspoon (5 ml) baking soda
- 1/2 teaspoon (3 ml) salt
- 1 and 1/2 teaspoon (3 ml) s ground cinnamon
- 1 teaspoon (5 ml) store-bought or homemade pumpkin pie spice
- 1/2 cup (120 ml) vegetable oil (or canola oil or melted coconut oil)
- 3/4 cup (150 g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 cup (227 g) fresh or canned pumpkin puree
- 1/3 cup (80 ml) milk
- 1 teaspoon (5 ml) pure vanilla extract
- 3/4 cup (150 g) packed light or dark brown sugar
- 1/4 cup (60 ml) milk
- 1 Tablespoon (14 g) unsalted butter
- 1/2 teaspoon (3 ml) pure vanilla extract
- 1 and 1/2 cups (175 g) sifted confectioners’ sugar
- Pinch of salt, to taste
- Optional : toppings, see note
Instructions
- Heat your oven to 350°F (177°C) and grease the donut pan with a non-stick spray. Put it aside for now.
- Prepare the donuts: In a large bowl, blend together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well mixed. Set it aside.
- In a separate, medium-sized bowl, mix the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until smooth.
- Combine the wet mixture with the dry ingredients, gently folding until there are no dry bits remaining.
- Use a spoon or a large zip-top bag with a corner cut off to fill each donut mold about halfway with the batter.
- Bake the donuts for 10-11 minutes, or until the edges and tops are slightly golden. Use your finger to test; if the donut springs back, it’s done.
- Let the donuts cool in the pan for 2 minutes before moving them to a wire rack. Re-grease the pan and bake any leftover batter. For mini versions, bake in a mini donut pan for 8-9 minutes.
- Cool the donuts for at least 10 minutes before adding the icing.
- Prepare the icing: In a medium saucepan over medium heat, combine the brown sugar, milk, and butter, stirring until the butter is melted and the mixture is smooth.
- Let it simmer for 1 minute, then remove from the heat and whisk in the vanilla extract and sifted confectioners’ sugar until smooth. Add a small pinch of salt if you like.
- Allow the icing to cool for 5 minutes to thicken slightly.
- Dip the tops of the donuts into the warm icing. If it becomes too thick, add a bit more milk or gently warm it to thin.
- Place the dipped donuts on a wire rack over a baking sheet to catch any drips. Top with nuts or other toppings if you wish.
- If used sparingly, the icing will set in about an hour, making the donuts easier to stack or transport.
- Store any remaining donuts tightly covered at room temperature for 1-2 days or in the refrigerator for up to one week.
Notes
- Pack brown sugar firmly for proper sweetness and texture in batter and icingnUse room temperature eggs for a smoother batternSift confectioners’ sugar to avoid grainy icing
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Asian
Nutrition
- Calories: 300
- Fat: 12g
- Protein: 20g
Keywords: pumpkin donuts, baked pumpkin donuts, pumpkin spice donuts, homemade pumpkin donuts, brown sugar icing, fall donut recipe
