Baked Pumpkin Donuts
Delightful baked pumpkin donuts that combine warm flavors of cinnamon and pumpkin, perfect for any season, especially fall.
Ingredients
For the donuts
- 1 and 3/4 cups 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 pumpkin pie spice store-bought or homemade
- 1/2 cup vegetable oil canola or melted coconut oil can also be used
- 3/4 cup packed light or dark brown sugar
- 2 large eggs at room temperature
- 1 cup fresh or canned pumpkin puree
- 1/3 cup milk at room temperature
- 1 teaspoon pure vanilla extract
For the icing
- 3/4 cup packed light or dark brown sugar
- 1/4 cup milk whole milk is best for icing
- 1 Tablespoon unsalted butter
- 1 teaspoon pure vanilla extract for icing
- 1 and 1/2 cups sifted confectioners’ sugar
- pinch salt to taste
Optional toppings
- crushed walnuts see Note for other options
Instructions
Preparation
- Preheat the oven to 350°F (177°C). Grease donut pans with nonstick spray and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until combined. Set aside.
- 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 and stir gently until just combined. Be careful not to over-mix.
- Spoon the batter into the donut cavities or use a large zipped-top bag to pipe it in, filling each cavity about halfway.
Baking
- Bake for 10–11 minutes or until the edges and tops are lightly browned. Check by poking your finger into the top; if it bounces back, the donuts are done.
- Cool the donuts in the pan for 2 minutes before transferring them to a cooling rack. Re-grease the pan and bake any remaining batter.
- For mini donuts, bake in a mini donut pan for 8–9 minutes. Wait at least 10 minutes before icing them.
Icing
- Prepare the icing by combining the brown sugar, milk, and butter in a medium saucepan over medium heat. Stir until the butter melts, then bring to a simmer and let it simmer for 1 minute.
- Remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar until smooth. Add a pinch of salt if desired and let it cool for 5 minutes.
- Dip the tops of the pumpkin donuts in the warm icing. If it gets too thick, add a bit more milk or warm it up slightly.
- Place the dipped donuts on a cooling rack set over a baking sheet to let excess icing drip off. The icing will set in about 1 hour.
Notes
Store leftover donuts tightly at room temperature for 1–2 days or in the refrigerator for up to 1 week. Make sure your ingredients are at room temperature for the best results. Do not over-mix your batter.