Pumpkin Donuts
User Reviews
5
Pumpkin Donuts
Description
Pumpkin Donuts use a combination of all-purpose flour, pumpkin purée, and a pumpkin pie spice blend to create batter with a thick consistency that is piped into donut molds for even baking. The spice blend includes cinnamon, ginger, nutmeg, and allspice, lending a warm flavor profile typical of fall desserts. The donuts bake at 350°F for about 12 minutes until a toothpick comes out clean, indicating a moist yet fully cooked texture.
After baking, they can be glazed with a simple maple syrup and powdered sugar glaze or coated in a cinnamon sugar mix, which adds sweetness and a lightly crisp exterior. These donuts are suitable for serving with coffee or as a seasonal sweet snack and can be adapted with spice variations in the cinnamon sugar coating.
Practical tips include using a specific brand of pumpkin purée to control texture, adjusting flour measurement by weight for consistency, and preparing eggs at room temperature for improved batter incorporation. Runny batter can cause smaller centers in the donuts, which can be corrected by removing small circles from the centers if desired.
Ingredients
For the Pumpkin Donuts:
- 1¾ cups all-purpose flour (210g)
- 2 teaspoons pumpkin pie spice
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup pumpkin 225g, puree
- ½ cup granulated sugar (100g)
- ½ cup brown sugar 110g, light; firmly packed
- ¼ cup vegetable oil
- 1 egg large
- 2 teaspoons vanilla extract
For the Maple Glaze:
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 2 teaspoons milk or water
For the Cinnamon Sugar:
- ½ cup granulated sugar
- 1½ teaspoons ground cinnamon
- butter if needed, melted
Instructions
- Preheat the oven to 350F. Butter 2 (6-well) donut pans or spray with baking spray and flour.
For the Pumpkin Donuts:
- In a large bowl, sift together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- In another large bowl, whisk together the pumpkin purée, sugars, oil, eggs, and vanilla. Pour the wet mixture into the flour mixture. Fold together with a spatula until the flour is fully combined. (Batter will be thick.)
- Transfer the dough to a piping bag or large zip-top bag with one corner snipped. Pipe the dough into the wells of the pan, filling about 1/2 to 2/3 full.
- Bake for 12 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pans for 5 minutes.
For the Maple Glaze:
- In a medium bowl, sift the powdered sugar. Whisk in the maple syrup. Whisk in the water or milk, adding more if a thinner consistency is desired. Dip warm donuts in glaze. Let cool on a wire rack.
For the Cinnamon Sugar:
- In a medium bowl, whisk together the sugar and cinnamon. Add a warm donut to the cinnamon sugar and toss to coat. If the sugar isn’t sticking to the donuts, very lightly brush them with melted butter before coating them in cinnamon sugar. If storing the donuts, only coat what will be eaten immediately. Coat any remaining donuts in cinnamon sugar just before serving.
Notes
- Create your own pumpkin spice blend with cinnamon, ginger, nutmeg, and allspice for best flavor.
- Consider adding cardamom to the cinnamon sugar for a complementary note when serving with coffee.
- Use Libby pumpkin purée or similarly thick purée to avoid runny batter; blot excess moisture if needed.
- Measure flour by weight or properly fluff and level for accuracy to prevent dense donuts.
- Bring eggs to room temperature before mixing to ensure even incorporation into batter.
- If donuts have small or closed centers, hollow out the centers using a round cutter after baking.
- Try swapping maple syrup and water in the glaze for bourbon or spiced rum for a seasonal variation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 54g | 18% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 100mg | 4% |
| Potassium | 93mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 3203IU | 64% |
| Vitamin C | 1mg | 1% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
