Baked Pumpkin Donuts

When we got home from our trip out West last week, I had missed being in my kitchen! The day after arriving home, we had small group dinner and I had signed up to bring dessert. I knew exactly which recipe I was going to try…yes, I would make a new recipe to take! It’s my normal pattern…sigh. I don’t know why I risk it, but there are just so many good recipes, and these always seem like the perfect opportunities to try them! I would never make a whole batch of donuts just for us, so if I make them for a group, they won’t be staring me in the face like a hungry cat at 6:00 a.m.!

I ran to my Pinterest board and pulled up a recipe I found on Sally’s Baking Addiction site. Every recipe I’ve made from her site has been delicious, so I was anxious to make her Baked Pumpkin Donuts with Brown Sugar Glaze!

Here are Sally’s instructions to make these fabulous donuts:

Ingredients

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

Brown Sugar Icing

• 3/4 cup  packed light or dark brown sugar
• 1/4 cup milk – My note – I found that I needed at least another couple Tbl of milk to keep it thin.
• 1 Tablespoon unsalted butter
• 1/2 teaspoon pure vanilla extract
• 1 and 1/2 cups sifted confectioners’ sugar
• pinch of salt, to taste

Instructions

1. Preheat oven to 350°F (177°C). Spray donut pan 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. In a medium bowl, whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
3. Spoon the batter into the donut cavities or for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway. This worked great for me! Denise
4. Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts in the pan for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter.
5. 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—I always add a tiny pinch. Let the icing cool for 5 minutes to slightly thicken. Dip the tops of the pumpkin donuts into the warm icing. If icing is getting too thick as you’re dipping, add a little more milk or warm back up in the microwave or on the stove to thin out. 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 1 hour so you can stack or transport the donuts. I added chopped pecans on some and we loved the added flavor!
6. Cover leftover donuts tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

These donuts were so fluffy, cakey and delicious and the icing is fabulous! I love that they’re baked and not fried, too! This is the perfect addition for any fall event you’re attending, any cool morning breakfast, or evening treat!

You won’t be running a risk if you make these for company! Follow her easy directions, and they’ll come out perfectly!