Description
Indulge in the cozy flavors of fall with these homemade baked pumpkin donuts topped with a rich brown sugar icing. These moist, spiced treats are quick and easy to make, perfect for satisfying your autumn cravings.
Ingredients
Dry Ingredients:
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice
Wet Ingredients:
- 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 (226g) fresh or canned pumpkin puree
- 1/3 cup (80ml) milk, at room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven and prepare the donut pan: Preheat to 350°F (177°C) and grease the donut pan(s) with nonstick spray.
- Make the donuts: Mix dry ingredients, then whisk wet ingredients and combine with dry. Fill donut cavities and bake for 10-11 minutes.
- Cool and prepare icing: Cool donuts, then make the brown sugar icing by simmering ingredients in a saucepan. Dip cooled donuts in icing.
- Finish and serve: Allow excess icing to drip off, top with nuts if desired, and let set before stacking or storing.
Notes
- Donuts can be frozen for up to 2-3 months and thawed in the refrigerator.
- Various optional toppings can be used after applying the icing, such as chopped nuts or sprinkles.
- If you don’t have a donut pan, you can make donut muffins in a standard muffin pan.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: Approximately 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
