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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.
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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.
These sound great! Another “topping” you can do for these is the following:
For the Coating:
4 tablespoons unsalted butter, melted
2/3 cup granulated sugar
2 tablespoons cinnamon
Dip lightly in melted butter and roll in cinnamon sugar to coat.
Yum! Can’t wait to try these!
Canned pumpkin is seasonal where I live; can’t find it anywhere in summer. Also, I think if you research it you’ll find canned pumpkin has greater nutrient concentration than store-bought “fresh”.
I found a doughnut pan at Ross for less than $10 at the beginning of the summer. I can’t wait to try these!!!!
I am so glad you shared this recipe! I can make this without buying the doughnut pan which i am sooo tempted to do!
Most big groceries carry canned pumpkin year round, but Trader Joes has a canned variety I like a lot in the late summer through the New Year.
Sounds delish!! Would it be the same to use canned pumpkin pie filling in place of the pumpkin and spice separately? just trying to buy one less thing. 🙂
Canned pumpkin is seasonal here. I had a hard time finding it this summer when the kids and I wanted pumpin waffles!
I have found that pumpkin can be easily replaced in recipes by mashed sweet potato or butternut squash…if you don’t like pumpkin.
I feel like apple puree might be too watery, but it’s worth trying 🙂
do you think this would work with apple puree instead of pumpkin or would it be too watery?
Ooh, they sound delicious! I think that I’ve found my contribution to the family’s Thanksgiving feast! Thanks!
I was thinking about making donuts this weekend. I’ve never done it & was hoping you’d have a recipe!! Yay, thanks again!
I’ll be making these later today! And I agree that roasting a pumpkin is just slightly too time consuming and labor intensive. Canned pumpkins is one of my ‘can ban’ exceptions. Can’t wait to eat these!
Then use fresh pumpkin, Dana! No need to be mean about it. No one is forcing you to look at this site or use the recipes.
You can get canned pumpkin all year, but in the fall, eating pumpkin feels like fall to me. I’m not a huge fan of canned foods, but pumpkin is one of those convenient foods that’s easy, creamy and delicious in the canned form.
what is so seasonal about using canned pumpkin puree?
Mmm…can’t wait to try this recipe. 🙂