Baked Pumpkin Donuts

These baked pumpkin donuts are loaded with all the flavor of fall, but they're not loaded with work. They're quick, easy, and delicious!

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 16

Resting Time 30

Total Time 1 6

Servings Donuts

Calories 257kcal

Equipment

Donut pan
Large bowls
sifter
medium bowl
Whisk

Ingredients

Donut Ingredients

1 cup all-purpose flour
1 tsp ground cinnamon
1 tsp ground nutmeg
½ tsp salt
1 tsp baking powder
2 large eggs room temperature
¼ cup vegetable oil
1 cup powdered sugar
¾ cup pumpkin puree

Topping

1 ½ cups icing sugar
5 tsp whole milk
¼ cup crushed walnuts

Instructions

Begin by preheating your oven to 350 degrees F. Spray a donut pan (approximately 12.5 x 8 in, with each cavity being about 3.25 inches in diameter – for a standard donut) with nonstick cooking spray and set aside.
In a bowl, sift together dry ingredients: flour, ground cinnamon, ground nutmeg, salt and baking powder. Set aside.
In a separate bowl, whisk together oil, eggs, and powdered sugar. Mix until well-incorporated. Add pumpkin puree and mix some more.
Slowly fold dry ingredients into the wet ingredients and mix thoroughly.
Fill each section of the donut pan and bake for 14-16 minutes. You may have to work in batches depending on how many donuts your pans can hold at once.
Once the donuts have baked, remove from oven and allow to cool for 5 minutes. Remove donuts from pan and allow to cool completely on a wire rack, approximately 15-20 minutes. You will want the donuts to be completely cooled before glazing them.
To make the glaze:
In a large bowl, whisk together icing sugar and milk.
Dip the top of each donut into the bowl of glaze and set back onto a surface lined with wax paper.
Sprinkle with crushed nuts and allow to set. Serve and enjoy!

Notes

While making the glaze, add milk to the powdered sugar one teaspoon at a time. You don’t want it to be too runny. The consistency should be slightly thicker than white craft glue.

Nutrition