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.
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)?
These turned out great for us! I added just a tad more pumpkin puree and spices. The piping was very difficult. Next time, I will try to add just a little more milk to make the dough little thinner and easier to pipe out into a nice thin circle. They were delicious fresh with icing! Next day, not so great. Will be making again soon.
These are very good. I used a cake piper and made lots of mini donuts. My kids and I really like them. The icing is great.
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!!!
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!
I dont have pumpkin spice. If I leave it out will they turn out okay?
I really want to make these, but I have everything except the pumpkin pie spice. If I leave that out will they taste good?!?!?
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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While my piping skills left a lot to be desired the taste was great. The result was tasty, light and likely to be repeated.