Description
Pumpkin Spice Donuts are about as Fall festive as it gets. These Spiced Pumpkin Donuts are baked in the oven, instead of fried, which makes them super easy to make at home.
Ingredients
Scale
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2/3 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup pumpkin puree
- 2 eggs
- 1/4 cup whole milk
- 4 tablespoons salted butter
- Vegetable oil or cooking spray to grease pan
Vanilla Glaze:
- 2 cups powdered sugar (Confectioner's sugar)
- 1 teaspoon vanilla extract
- 4 tablespoons whole milk
Instructions
- Preheat the oven to 350 degrees. In a large bowl, whisk the flour, baking soda, baking powder, salt, brown sugar, granulated sugar, cinnamon, nutmeg, ground ginger and cloves until combined. Set aside.
- Melt the butter and allow it to cool for 5 minutes. In another large bowl, combine pumpkin puree, eggs, 1/4 cup milk, and cooled melted butter. Whisk together until combined.
- Pour the dry ingredients into the wet ingredients and continue to stir until the batter is all combined. Make sure to really work under the batter too, as it likes to stick to the bowl.
- Grease the donut pan really well and fill the circular shape a little less than level with the top of the pan. They will rise a lot and we still want a hole in the donuts. Note: Load the donut openings with a spoon, or I find it easier and faster to fill a piping bag with batter. Bake for 11-13 minutes until fully cooked. Use a toothpick to poke through the centers and check for wet batter. If wet, return to the oven for 2 minutes, then check again.
- Pop the donuts out of the donut pan onto a baking rack lined cookie sheet. Bake the next batch if you don't have two pans. Allow each batch to cool for 10 minutes before coating them in glaze.
- To make the vanilla glaze, in a large bowl, whisk together powdered sugar, 4 tablespoons milk, and vanilla extract until smooth and creamy.
- Dunk the warm, not hot, donuts into the glaze and coat the top and bottom. Hold them over the glaze for a moment to allow them to drip the excess off.
- Transfer the glazed donuts back to the baking tray to allow the glaze to harden. It usually takes about 10-15 minutes.
- Serve and enjoy!
Notes
- Allow the butter to cool for about 5 minutes before adding to the wet ingredients or the heat could cook the egg.
- Do not add more milk to the glaze recipe. It may look thick, but it's important to be thick in order to harden into a shell like texture.
- Make sure to grease the donut pan really well to avoid sticking. They should pop right out when they're finished.
- Dunk the donuts in the glaze, while they are still warm to the touch. Use a baking rack over a tin foil or parchment paper lined cookie sheet to help with the mess and to keep most of the glaze on the bottom of the donuts too.
- Prep Time: 10 minutes
- Cooling Time: 25 minutes
- Cook Time: 15 minutes
- Category: breakfast
- Method: bake
- Cuisine: American