Pumpkin Donuts Recipe
These Pumpkin Donuts are perfect for a cool crisp fall morning, especially if they are dipped into some creamy hot chocolate!
Equipment
- Donut Baking Pan
Ingredients
- 1/2 cup oil, vegetable or canola
- 3 large eggs, room temperature
- 1 1/2 cups granulated sugar
- 1 can (15 oz) pumpkin puree, not pumpkin pie filling
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp pumpkin pie spice ** see notes
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
Glaze
- 2 cups powdered sugar
- 1 TBL milk
Cinnamon sugar for topping
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees F
- Coat donut pans with non-stick cooking spray
- In a large bowl beat together the oil, eggs, sugar and pumpkin until smooth
- In a medium bowl, whisk together flour, pumpkin pie spice, salt and baking powder
- Gradually add the dry ingredients to the wet ingredients and beat just until smooth
- Fill donut pan about ¾ full ** see notes
- Bake for 15-20 minutes or until lightly browned
- Cool on wire rack for 5 minutes
- Remove from pan
- If using glaze, let donuts cool completely, then dip into glaze
Notes
**Donut pan - to make filling the pan easier, use a plastic decorator bag or resealable bag
We make our own Pumpkin Pie Spice Mix with our recipe HERE
Glaze - Add powdered sugar to medium bowl, add milk and whisk until smooth
Add additional liquid if the glaze is too thick. Dip donuts top side down into glaze and place on a wire rack to drip off excess. Cinnamon Sugar - combine about ¼ cup granulated sugar with 1 teaspoon ground cinnamon, sprinkle immediately over glazed donut
Add additional liquid if the glaze is too thick. Dip donuts top side down into glaze and place on a wire rack to drip off excess. Cinnamon Sugar - combine about ¼ cup granulated sugar with 1 teaspoon ground cinnamon, sprinkle immediately over glazed donut
Tried this recipe?Let us know how it was!