Baked Pumpkin Donuts
Delightful baked pumpkin donuts that bring warm fall flavors right to your kitchen, perfect for breakfast or as a snack.
Ingredients
For the donuts
- 1/2 cup vegetable oil
- 3 large eggs (room temperature) Make sure your eggs are at room temperature for better mixing.
- 1 1/2 cup granulated sugar
- 1 1/2 cup pumpkin puree Canned pumpkin puree works great for this recipe!
- 1 1/2 teaspoon ground cinnamon Experiment with spices!
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon ground ginger
- 1 3/4 teaspoon salt
- 1 1/2 teaspoon baking powder
- 2 cup all-purpose flour Can substitute with a gluten-free flour blend.
For the brown butter glaze
- 4 tablespoons unsalted butter Melt until golden brown with a nutty aroma.
- 2 cup powdered sugar
- 1 teaspoon vanilla
- 3-4 tablespoons milk Add more if needed to achieve desired consistency.
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a standard donut pan and set it aside.
- In a large bowl, beat together the vegetable oil, eggs, granulated sugar, pumpkin puree, spices, salt, and baking powder until everything is smooth and well combined.
- Add the all-purpose flour to the mixture and stir until just combined.
- Fill the wells of the donut pan about 3/4 full, using about 1/4 cup of batter for each donut.
Baking
- Bake the donuts for 15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the donuts from the oven and let them cool for a few minutes. Use a toothpick to loosen the donuts from the pan and place them on a wire rack. Repeat this with the remaining batter.
Glazing
- In a small saucepan, melt the unsalted butter over medium heat until it turns golden brown and has a nutty aroma.
- Remove from heat and add the powdered sugar, vanilla, and milk. Mix well until smooth.
- Dip the cooled donuts into the glaze, allowing any excess to drip off.
Notes
For longer storage, consider freezing them in a tightly wrapped plastic wrap and a freezer-safe bag. Don't overmix the batter; stir just until combined for a fluffier donut.