Baked Pumpkin Donuts
User Reviews
5
Baked Pumpkin Donuts
Description
This recipe produces about 18 pumpkin donuts by blending vegetable oil, eggs, light brown sugar, and canned pumpkin puree before combining with sifted bread flour, baking powder, cinnamon, and salt. The batter is piped or spooned into lightly greased doughnut pans and baked at 350˚F until a toothpick comes out clean, yielding tender, cakey donuts.
After cooling, the donuts are dipped in a maple glaze made from powdered sugar, maple syrup, and hot water whisked to smoothness. The glazed donuts are then coated with finely shredded toasted coconut that adds a crisp, nutty contrast to the soft donut surface.
These donuts can be made up to five days ahead if unglazed, then stored in an airtight container at room temperature or refrigerated for longer freshness. Freezing unglazed donuts is recommended for lasting storage, then reheated briefly before glazing. Variations include swapping maple glaze for chocolate glaze or adding sprinkles.
Ingredients
- ½ cup vegetable oil
- 3 large egg
- 1 1/4 cups light brown sugar
- 1 pumpkin puree 15 ounce can, 100% pure
- 1 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1 3/4 cups bread flour sifted
maple glaze
- 2 cups powdered sugar sifted
- 1/4 cup maple syrup
- 2-4 tablespoons water hot
topping
- 2 cups coconut finely shredded and toasted
Instructions
donuts
- Preheat oven to 350˚F.
- Lightly grease 2 doughnut pans and set aside.
- Pour oil, eggs, sugar, and pumpkin puree into a large mixing bowl and whisk together.
- In another bowl whisk together flour, baking powder, cinnamon, and salt.
- Pour flour mixture into pumpkin mixture and whisk together.
- Pour 1/2 batter into a re-sealable, gallon sized plastic bag and make a small cut through on of the bottom corners (creating a makeshift piping bag), or use a piping bag. Pipe batter into each of the donut pan wells, filling each nearly to the top.
- Bake doughnuts for 17 to 19 minutes or until a toothpick comes out clean when inserted into the center of the donut.
- Remove from heat and transfer donuts to a cooling rack. Allow donuts to cool completely. Repeat baking steps for remaining batter.
Glaze
- Maple Glaze: Combine all ingredients into a mixing bowl and whisk together until thick and smooth.
Assembly
- Dip tops of donuts into maple glaze, shaking off excess. Dip glazed donut into toasted coconut flakes, gently shaking off any excess. Place donuts baking onto cooling rack, glaze side up. Allow glaze to set before serving.
Notes
- This recipe yields about 18 donuts.
- Un-glazed donuts can be made up to five days in advance and stored airtight at room temperature for 2 days or refrigerated longer.
- Freeze un-glazed donuts on a parchment-lined sheet, then transfer to freezer bags for up to 2 months; reheat before glazing.
- After glazing, store donuts in a cool, dry place for up to one day for best freshness.
- Variations include using chocolate glaze or sprinkles and increasing spices like ginger, nutmeg, and cloves for a pumpkin spice flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Calories | 294kcal | 15% |
| Carbohydrates | 43g | 14% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 31mg | 10% |
| Sodium | 185mg | 8% |
| Potassium | 106mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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