Pumpkin Donuts
Prepare to fall in love with these easy-peasy Pumpkin Donuts. Topped with a coffee glaze, these soft, fluffy donuts are oven baked and spiced to perfection.
Equipment
- Donut pan
Ingredients
Pumpkin Donuts
- 1 1/2 cups all-purpose flour unbleached
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 3/4 tsp sea salt fine
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1 cup pumpkin puree
- 2 large eggs room temperature
- 1/2 cup vegetable oil
- 2 tbsp milk room temperature
- 1 tsp vanilla extract pure
Coffee Glaze
- 1 1/2 cups powdered sugar
- 2 1/2 tbsp brewed coffee
Instructions
Pumpkin Donuts
- Preheat oven to 350 degrees. Spray donut pan with nonstick coating and set aside.
- Sift flour, baking powder, baking soda, both sugars, salt and spices together in a large bowl.
- In a separate bowl, whisk pumpkin, eggs, oil, milk and vanilla until combined.
- Carefully add wet ingredients to dry, stirring with a wooden spoon until just combined. Take care to avoid overmixing. Note: Batter will be thick.
- Pipe batter into donut pan, filling cavities 3/4 of the way. For even baking, smooth the top of the batter.
- Bake for 11 to 12 minutes or until tops spring back when pressed with a fingertip.
- Cool donuts in pan for 3 minutes then remove to a wire rack to cool completely before adding glaze.
- Clean donut pan, coat with nonstick spray then repeat the baking process with the remaining batter.
Coffee Glaze
- In a medium bowl, whisk glaze ingredients together until smooth and lump free. For a thinner glaze add more coffee, one teaspoon at a time, until desired consistency is reached.
- Dip donuts tops into glaze and swirl until evenly coated. Allow glaze time to set before serving. If desired, garnish with a sprinkle of pumpkin pie spice.
- Baked donuts taste best the day they are made but can be covered and stored at room temperature up to 2 days.