Baked Pumpkin Donuts

Happy October and Happy Halloween Month! Weather is way cooler here in Northern California so I can wear my leggins and be cozy. Last weekend my husband and I went to Apple Hill (Placerville, CA) and had so much fun. We visited different farms, ate apple desserts and had a nice lunch too. Apple Hill is a very popular place to visit during Fall here in Northern California, so if you live around the area, I totally recommend that you visit during cold weather season.

I am not a big fan of donuts but sometimes I crave them while I drink my coffee on chilly mornings. A couple of weeks ago I decided to make these baked pumpkin donuts and they were a success. One thing that I recommend is that you eat these donuts the same day you bake them, they can get a bit wet the next day because of the pumpkin puree.

Also, for this recipe you need a donut pan. You can get it at Target, Walmart, Michael’s or Amazon.

Let’s start with the recipe!

Yield: 12 donuts


For the donuts

2 cups all purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1 (15 oz) pumpkin can

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 cup light brown sugar

1/2 cup vegetable oil

2 large eggs, room temperature

For the glaze

1 1/2 cups powdered sugar, sifted

3-4 tablespoons warm water

1 1/2 teaspoon vanilla extract


For the donuts

1.- Preheat oven to 425 F. Spray donut pans with nonstick spray.

2.- In a bowl mix: flour, baking soda, baking powder, salt. Set aside.

3.- In a medium saucepan, mix pumpkin, cinnamon and cloves. Simmer until puree thickens. This will take about 8 minutes. Pour this mix into a bowl of a stand up mixer and beat for about 5 minutes so it cools off.

4.-Whisk in sugar and oil. Mix. Add eggs one by one.

5.- Add flour mixture and whisk until combined.

6.- Fill donut pans but just 3/4 FULL, if you fill them more, the batter will overflow.

7.- Bake for 6-8 minutes or until a wooden pick inserted comes out clean.

8.- Cool the donuts completely. on a cooking rack.

For the glaze

1.- In a medium bowl, whisk powdered sugar, vanilla extract and a couple of tablespoons of water. Whisk and see if the glaze is thick enough for you to use. If it’s too thick, add more water. If it’s too thin, add more sifted powdered sugar.

2.- Dip each donut in the glaze. Place them back on the cooling rack until glaze is set.


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