baked pumpkin doughnuts

Here's a pumpkin doughnut recipe that we really like for fall. Easy to put together, you can bake the batter in special doughnut pans or make them as muffins or as donut holes in your mini muffin pan. Moist, tender and packed with pumpkin and just the right amount of spice, you'll want to add these to your autumn baking rotation.

These doughnuts are delicious plain, but if you're hankering for a sweet treat, try them with the brown sugar icing. Sooo good!

This recipe is very slightly adapted from Sally's Baking Addiction. It makes 12-14 doughnuts.

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ingredients

Doughnuts

• 1 - 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 -1/2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
• 3/4 cup (150g) packed light or dark brown sugar
• 2 large eggs, at room temperature
• 1 cup (227g) fresh or canned pumpkin puree
• 1/3 cup (80ml) milk
• 1 teaspoon pure vanilla extract

Brown Sugar Icing

• 3/4 cup (150g) packed light or dark brown sugar
• 1/4 cup (60ml) milk
• 1 Tablespoon (14g) unsalted butter
• 1/2 teaspoon pure vanilla extract
• 1 and 1/2 cups confectioners’ sugar, sifted
• pinch of salt, to taste

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VIDEO coming soon!

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directions

1. Preheat oven to 350°F (177°C). Spray  doughnut with non-stick spray. Set aside.
2. Make the donuts: Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl until combined. Set aside.
3. In your stand mixer (fitted with SideSwipe) or a medium bowl, mix/whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract together until combined. Pour the dry ingredients into the wet ingredients, then fold everything together gently just until combined and no flour pockets remain.
4. Spoon the batter into the donut cavities or for ease. We used a teaspoon, but you may prefer using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup. Fill each cavity about halfway.
5. Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, tap your finger onto the top of the donut. If the donut bounces back, they’re done.
6. Cool donuts in the pan for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter. *For donuts holes, bake in a mini muffin tin for 8-9 minutes.
7. Make the icing: Combine the brown sugar, milk, and butter in a medium saucepan over medium heat. Stir until the butter has melted and mixture is smooth. Bring to a simmer. Allow to simmer for 1 minute then remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar until smooth and combined. Taste, then add a pinch of salt if desired– we always add a little pinch too all our icing and frostings. Let the icing cool for 5-10 minutes to slightly thicken. Dip the tops of the pumpkin donuts into the icing. Place dipped donuts on a wire rack placed on a baking sheet so any excess icing can drip off. Top with chopped nuts or other toppings if desired. If applied lightly, the icing will eventually set in about an hour so you can stack or transport the donuts.
8. Don't cover the iced doughnuts until they are very cool and a little dried out. Otherwise your icing will melt and look terrible. They'll still taste delicious, though!