Baked Pumpkin Donuts

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C) and grease the donut pan(s) with nonstick spray.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and pumpkin pie spice.
3. In a medium bowl, whisk the oil, brown sugar, eggs, pumpkin puree, milk and vanilla until combined. Pour into the dry ingredients and whisk gently, just until no flour pockets remain. Do not overmix.
4. Spoon the batter into a zip-top bag, cut a corner off, and pipe it into each donut cavity, filling about halfway.
5. Bake for 10–11 minutes, until the edges and tops are lightly browned and the top springs back when poked. For mini donuts, bake 8–9 minutes in a mini donut pan.
6. Cool in the pan for 2 minutes, then move to a cooling rack. Re-grease the pan and bake the remaining batter.
7. Combine the brown sugar, milk and butter in a medium saucepan over medium heat and stir until melted and smooth. Bring to a simmer and cook for 1 minute, then remove from heat and whisk in the vanilla and sifted confectioners' sugar until smooth. Taste and add a tiny pinch of salt if desired. Let the icing cool for 5 minutes to thicken slightly.
8. Dip the tops of the donuts into the warm icing. If it thickens too much, whisk in a little more milk or rewarm it gently.
9. Set the dipped donuts on a rack over a baking sheet to drip off excess icing. Add chopped nuts if desired. The icing sets in about 1 hour.
10. Store leftovers covered at room temperature for 1–2 days, or refrigerated for up to 1 week.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

EggMilkBrown sugarWalnutPumpkin