Baked Pumpkin Donuts
Baked pumpkin donuts combine warm spices with pure pumpkin goodness, providing an irresistible treat. These warm donuts are light and fluffy, with a sweet vanilla glaze.
Ingredients
- ½ cup milk
- 1 teaspoon apple cider vinegar
- 1 cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon salt
- ½ cup pumpkin puree
- 2 tablespoon vegetable oil
- 1 teaspoon vanilla extract
Topping
- 1 cup powdered sugar
- 1 teaspoon milk
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons chopped pecans
Optional
- Butter to grease donut pans
Instructions
- Preheat the oven to 350°F and grease the donut pans if not using silicone donut pans.
- Mix together the milk and vinegar in a small bowl and let sit for at least 5 minutes.
- Stir together all of the dry ingredients for the donuts.
- Add in the pumpkin puree, vegetable oil, and vanilla extract, and stir well.
- Pour, or spoon in, about ¼ cup of the batter into each donut cavity. The batter should fill the donut cavities about ⅔ of the way up; if it doesn’t, adjust it until it does.
- Bake the donuts for about 13 minutes, using a toothpick to check when they are done. Allow the donuts to cool for at least 10 minutes before topping.
- Make the icing by stirring together the milk, vanilla, and powdered sugar.
- Once the donuts are cool, ice them by dipping them in the icing or spooning the icing onto the donuts and spreading it. Then add a few pinches of pecans on the donuts as desired, then enjoy!
Notes
Make sure you buy pure pumpkin puree and not canned pumpkin pie filling at the grocery store. Pumpkin pie filling is already sweetened and spiced, which we are doing ourselves in this recipe.
When checking if the donuts are done, the toothpick should come out clean or with a few crumbs. There should not be batter on the toothpick. If there is gooey batter on the toothpick, bake for another 1 to 3 minutes.
Feel free to make the icing thicker by adding more powdered sugar, ¼ cup at a time, or thinner by adding 1 teaspoon of milk at a time to get the icing consistency you prefer.
The best way to ice the cooled donuts is by using a knife or spoon to add the icing and spread it around. If using the dipping method to ice these, you will need to be careful as these donuts are very moist and can fall apart when picking the donut up from the bowl with the icing.