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Baked Pumpkin Doughnuts

October 31, 2011

When I started making babysitting money around the age of 12, one of the my favorite things to spend it on wasn't clothes or toys, it was donuts. There were two bakeries in town that sold the most unbelievably decadent donuts and I was addicted to them. Even before entering either shop, the rich, delightful smell of the light, sweet, floury treats would envelope me and once inside I would press my face against the glass case, trying to decide which flavor was calling my name the loudest. Both bakeries were pretty amazing and while all of the flavors were yummy, the seasonal donuts were some of my favorites.

Now that fall is here, so is my love of making all things pumpkin. And why not pumpkin donuts? And while fried donuts are a nostalgic treat, I'll leave that kind of preparation to the bakeries. Baking them is a simple and it allows you to remove all the danger and mess of a pot of hot oil but retain the same fun factor of eating a delicious donut at home!

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Baked Pumpkin Doughnuts  (Makes about 16 Doughnuts)

  • Prep Time:5 minutes,
  • Cook Time: 15 minutes,
  • Total Time: 20 minutes,

Ingredients

  • 2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1 large egg
  • 1/2 cup canned pumpkin puree
  • 1/3 cup milk
  • cinnamon icing:
  • 1/2 cup powdered sugar
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon milk

Preparation

  1. 1. Preheat oven to 375 F.
  2. 2. Combine the first 5 ingredients in a bowl and set aside.
  3. 3. In a standing mixer or bowl using a hand mixer, cream the butter and brown sugar.
  4. 4. Add the egg, the pumpkin puree and milk.
  5. 5. Add the flour mixture and mix until just combined.
  6. 6. Place the dough in a large zipper bag, seal the bag airtight and then cut off ½ inch of one corner.
  7. 7. Pipe the dough into doughnuts on a Silpat or parchment-lined baking sheet. Bake for 15 minutes and allow to cool.
  8. 8. To make the icing, place all of the ingredients in a bowl and whisk to combine.
  9. 9. Drizzle icing over each doughnut and serve.
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Comments






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  1. Danielle

    November 6, 2012 at 8:42 am

    Reply

    Made these again yesterday after not having them since last winter. I forgot that a double batch is best as they are already gone! I omitted the egg and mashed up a banana instead. Also didn’t glaze half of the donuts (the ones to send for school snacks today and those for our 10 mo old) but they are just as good as the glazed just not as messy. Thank you for this yummy fall/winter staple! Btw, our infant LOVES these as much as the rest of us and they are sturdy enough for him to feed himself w/o making a huge mess. THANKS!!!

  2. Caley

    November 2, 2012 at 1:36 pm

    Reply

    I dont have pumpkin spice. If I leave it out will they turn out okay?

    • catherine

      November 2, 2012 at 1:57 pm

      Reply

      They’ll be rather bland if you leave it out! Instead, you can use the following mixture: 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon ginger, 1/4 teaspoon cardamom. If you don’t have all that then use at least the cinnamon and nutmeg to get those fall flavors into these doughnuts!

  3. Caley

    November 2, 2012 at 1:30 pm

    Reply

    I really want to make these, but I have everything except the pumpkin pie spice. If I leave that out will they taste good?!?!?

  4. Ruth

    October 29, 2012 at 7:54 am

    Reply

    Made these and they were really tasty! Subbed white whole wheat flour and skipped the glaze – just coated them w/ a dusting of powdered sugar. The dough was really, really thick, and I ended up just spooning blobs of it into my donut pan.

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  7. Sarah @ Feed My Family

    October 12, 2012 at 6:24 pm

    Reply

    While my piping skills left a lot to be desired the taste was great. The result was tasty, light and likely to be repeated.

  8. Loretta

    October 2, 2012 at 7:09 pm

    Reply

    Yay! These were delicious – thank you!! My “picky” eater (who eats lots of different fruits & veggies because I keep on tryin’) said “Yum! Can we make these again sometime?” & picky eater #2 has eaten hers up, too. :-) We ended up making ugly donut holes because the store brand ziploc bag exploded from the pressure. So, perhaps use a freezer ziploc bag to pipe the dough. Also substituted 1/2 c pastry flour to make it a little healthier. Next time, I’ll substitute 1 c for the all purpose flour. Thanks again!

  9. Sara

    September 24, 2012 at 7:29 pm

    Reply

    Hello I was wondering if I could use 1 cup white flour and 1 cup wheat flour; would the recipe work?

    • catherine

      September 25, 2012 at 11:58 am

      Reply

      Yes, that would work! They’ll be a slightly different consistency.

  10. Vernitta

    May 22, 2012 at 5:19 pm

    Reply

    I just made these with mashed sweet potato. They are very good! Thank you!!

  11. Carmela

    March 22, 2012 at 1:50 pm

    Reply

    Has anyone tried freezing the baked donuts? I made a double batch and wanted to save the extra for a rainy day. Thanks for a yummy recipe!

    • catherine

      March 22, 2012 at 3:53 pm

      Reply

      I have! Just warm them up in the oven or toaster to defrost and enjoy!

      • Carmela

        March 23, 2012 at 11:43 pm

        Reply

        Thanks Catherine. I was thinking of experimenting with other purees for this recipe. Do you think it will bake as well?

        • catherine

          March 26, 2012 at 11:36 am

          Ohhh what kind of purees were you thinking?! I would say purees that aren’t very watery would work the best. Let me know what you try and how they come out!

  12. Shelly

    March 12, 2012 at 4:03 pm

    Reply

    Ok, just made these for the first time today. My dough came out really thick. I ended up hand rolling to make donut shape. Also, my icing needed more milk but then I put too much in and it ran and did not really stick to the donuts. They were still good and my kids liked them. Any tips for how to make them better next time?? Thanks.

  13. Rolyndia

    January 23, 2012 at 1:07 pm

    Reply

    I love this recipe. I have made a few adjustments (I use succant sugar (sp) instead and I also use almond milk and fresh pumpkin puree from my freezer. I did a bunch of pumpkin puree this fall from the pumpkins in our garden). Very yummy. Thanks!!

  14. meme zuado

    January 13, 2012 at 11:41 am

    Reply

    Fantastic items from you, man. I have be mindful your stuff previous to and you are just too great. I really like what you have got here, certainly like what you’re saying and the best way during which you are saying it. You are making it entertaining and you still care for to keep it wise. I can not wait to read much more from you. This is really a terrific site.

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    January 12, 2012 at 10:45 am

    Reply

    It’s in reality a great and useful piece of information. I am happy that you just shared this helpful information with us. Please stay us up to date like this. Thanks for sharing.

  16. Mummyandtummy

    January 9, 2012 at 5:15 pm

    Reply

    I’ve just loaded this app buy I live in the uk. What is in canned pumpkin? We don’t get that over here? Can I just roast and mash a pumpkin? Thanks, very excited about these recipes!

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  19. Dara

    December 2, 2011 at 9:50 pm

    Reply

    I made these last weekend and YUM! My husband and I ate the entire batch in one day! I am such a sucker for pastries, muffins…these really hit the spot.

    I replaced the pumpkin pie spice with 1 tsp cinnamon and 1 tsp nutmeg. Also didn’t have any eggs left after thanksgiving cooking so replaced that with one banana. Also used a PP suggestion of brishing them with melted butter and rolling them in cinnamon/sugar mixture. They were soft and sweet with a slight banana flavor. Can these be made into muffins? Will definitely be making them again!

  20. Erica Walker

    November 21, 2011 at 12:21 pm

    Reply

    Just made these and OMG they are amazing!!! I made mine with half whole wheat flour and they turned out great even my husband loves them!! I have to make these for the entire family thanksgiving morning =) Thanks for all the great recipes!!

  21. Erica Walker

    November 21, 2011 at 10:56 am

    Reply

    I can’t wait to make these!! I was searching for the pumpkin pancake recipe with the chocolate cream frosting but came across these so we will be making these this morning!!! Yum =)

  22. Mimosa Whiting

    November 21, 2011 at 9:13 am

    Reply

    Ok so I cheated on the icing and placed a few Hershey’s cinnamon chips on top when they came out of the oven. Then I just squished them down with a butter knife to ice them. And now its time to make the doughnuts!!!!

  23. Heather

    November 19, 2011 at 10:17 pm

    Reply

    I just made these and the kids love them! Having allergies and being in Australia I had to make a few substitutions. I used a gluten free flour mix and some chic pea flour. I used rapadura sugar and rice milk. Also we don’t have canned pumpkin in Australia so just used cooked and pureed.
    They are great. I didn’t ice them as I thought I would see if the kids like them without and they do! I would ice them is I was making them for visitors or a special occassion as my kids are used to things not being as sweet. Even my ASD son loved them and I have had to hide the rest! Thanks for all your great recipes.

  24. Suzanne C.

    November 19, 2011 at 11:27 am

    Reply

    Just tested this out on my kids this morning – yet another great recipe! They came out soft and the flavor wasn’t too overwhelming. I piped a dozen donuts onto my baking sheet but still had some batter left over, so I piped a bunch of donut holes too and they also worked great! Just pipe a blob about the sized of a golf ball and use a spoon to smooth out the peak at the top. I drizzled glaze on the donuts and dipped the tops of the munchkins to coat. So good!

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