Baked Pumpkin Donuts

By Sally's Baking Recipes · 60 min

Ingredients

Instructions

1. Preheat the oven to 177°C (350°F). 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 until just combined with no flour pockets. Do not overmix.
4. Pipe the batter into the donut cavities, filling each about halfway.
5. Bake for 10 to 11 minutes, until the edges and tops are lightly browned and the donut springs back when poked. For mini donuts, bake for 8 to 9 minutes in a mini donut pan.
6. Cool in the pan for 2 minutes, then move to a rack. Re-grease the pan and bake the remaining batter the same way. Let mini donuts cool for at least 10 minutes before icing.
7. Combine the brown sugar, milk and butter in a 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. Add a tiny pinch of salt to taste. Let cool for 5 minutes to thicken slightly.
8. Dip the tops of the donuts into the warm icing. If it thickens, whisk in a little more milk or warm it gently to thin.
9. Place the dipped donuts on a rack over a baking sheet so excess icing drips off. Add chopped nuts or other toppings if you like. The icing sets in about 1 hour.
10. Store covered at room temperature for 1 to 2 days, or refrigerate for up to 1 week.

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

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