Baked Pumpkin Donuts
User Reviews
5
Baked Pumpkin Donuts
Description
The Baked Pumpkin Donuts recipe uses a spiced flour mixture incorporating cinnamon, nutmeg, ginger, and baking powders to create a light but flavorful donut base. Pumpkin puree, brown sugar, butter, eggs, milk, and vanilla extract blend together for moisture and sweetness. The batter is piped into a greased donut pan to form consistent shapes and baked at 350ºF until a toothpick test confirms doneness, resulting in tender, moist donuts.
Finishing with a maple-cinnamon glaze made from powdered sugar, milk, maple extract, and cinnamon gives the donuts a sweet, mildly spiced coating that enhances the pumpkin's flavor. These donuts are well-suited to fall or any time for a cozy baked treat without frying.
The recipe is adaptable for baking in batches if only one donut pan is available and includes advice on ingredient temperature and mixing steps for best results. Nutrition info is approximate due to variation in brands.
Ingredients
Donuts:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/4 teaspoon baking soda
- 1/4 teaspoon ginger
- 1 cup pumpkin store bought or homemade, puree
- 1/2 cup brown sugar
- 1/4 cup butter at room temperature
- 2 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Maple-Cinnamon Glaze:
- 1 1/2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon maple extract
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350ºF. Prepare a donut pan by spraying with non-stick cooking spray.
- In a large bowl, whisk together the flour, baking powder, cinnamon, salt, nutmeg, baking soda, and ginger. Set aside.
- In another bowl, cream together the pumpkin, brown sugar, and butter. Add in the eggs and mix well, then mix in the milk and the vanilla.
- Stir the dry ingredients into the wet ingredients.
- Place the batter in a large ziplock bag. Cut off the corner and pipe the batter into the donut pan.*
- Bake in the preheated oven until a toothpick inserted in the middle of one of the donuts comes out clean or with only a few moist crumbs, about 10 minutes. Remove the pan from the oven, let rest for 5 minutes, the turn the pan over to remove the donuts and allow them to cool on a wire rack until completely cooled.
- Meanwhile, make the glaze. In a small bowl, whisk together the powdered sugar, milk, maple extract, and cinnamon. You want it to thin enough so that you can dip the donuts, so if needed, add a little bit more milk.
- When the donuts are cool, dip them in the glaze. Return to the wire rack to allow the glaze to set.
Notes
- If you have only one donut pan, bake half the batter first and then the rest after the pan cools.
- Two donut pans allow baking the entire batter at once for convenience.
- Ingredient brands and products can affect nutrition; values are estimates only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 230 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 230kcal | 12% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Trans Fat | 0g | 0% |
| Cholesterol | 41mg | 14% |
| Sodium | 201mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
