When I started making babysitting money around the age of 12, one of 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 in a donut pan is 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!
If you make these beauties and post them on social make sure to tag #weelicious so I can see them!
Baked Pumpkin Doughnuts
Ingredients
Pumpkin Doughnuts:
- 2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1/4 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup pumpkin puree
- 1/3 cup milk
- Cinnamon Icing:
Cinnamon Icing:
- 1/2 cup powdered sugar
- 1/4 teaspoon ground cinnamon
- 1 tablespoon milk
Instructions
- Preheat oven to 375 F.
- Combine the first 5 ingredients in a bowl and set aside.
- In a standing mixer or bowl using a hand mixer, cream the butter and brown sugar.
- Add the egg, the pumpkin puree and milk.
- Add the flour mixture and mix until just combined.
- Place the dough in a large zipper bag, seal the bag airtight and then cut off ½ inch of one corner.
- Pipe the dough into a greased doughnut pan. Bake for 15 minutes and allow to cool.
- To make the icing, place all of the ingredients in a bowl and whisk to combine.
- Drizzle icing over each doughnut and serve.
Thank you for the wonderful recipe. I have made them in mini cupcakes pans to make donut holes. They are a winner! I would like to try to make them in my air fryer. Can this recipe be adapted for an air fryer? If so what modifications need to be made? I will be making in them in single silicone donut molds. Thank you!
You could try blotting your Apple purée with towels for a while to get the liquid out!
This recipe is whack!!!! Don’t follow!
It is a great idea but would be bland biscuit dough that definitely can’t be piped from a bag if followed accordingly. Double the milk, sugar and you may have something closer to desired outcome. I thing maybe some typing errors occurred and could be fixed before unknowing recipients try it.
Could you make these in a muffin tin instead?
Can you post the calories ! Thanks.
I haven’t tries this specific recipe in a muffin pan, but I bet it would work! I also have a pumpkin muffin recipe! https://weelicious.com/2011/12/27/pumpkin-muffins-with-cream-cheese-frosting/
Is there another way of making these if I don’t have a donut pan. How about muffins?
Thank you so much for posting the nutrition information on your recipes! I love making fun treats for my four kids, two of whom have Type 1 Diabetes. Knowing the carbohydrate values cuts my calculation work in half.
I haven’t tested it in this recipe, but I have had success with Cup 4 Cup gluten free flour in other baked goods! Let me know if you try it and how it works out!
Could you make these with Gluten Free flour? They sound delicious!!! Kris
Roast the pumpkin like this: http://b12.ba4.myftpupload.com/2008/10/27/roast-pumpkin-toasted-pumpkin-seeds/ Then puree in a blender of food processor until smooth!
How do u make pumpkin puree instead of buy a canned pumpkin puree?
These freeze beautifully! I would reduce the flour about 1-2 tablespoons to keep the consistency okay.
I am thinking of making these today or tomorrow and I have slightly less than the 1/2 C of pumpkin puree (like 1-2 Tbsp less). Should I add anything else to keep the consistency correct? Or should I bake it for less time?
Your muffins always do great frozen, do these also freeze well (without the icing)?