Glazed Pumpkin Donuts
Glazed Pumpkin Donuts are baked, not fried, and ready in less than 20 minutes!
Ingredients
For the pumpkin donuts:
- 1 cup and 1/4 cups all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon pumpkin spice
- 1/2 cup pumpkin puree
- 2 and 1/2 tablespoons unsalted butter, melted
- 1 large egg, at room temperature
For the glaze:
- 1 cup confectioners' sugar
- 1 teaspoon pumpkin spice
- 2 teaspoons milk, more if needed
- 1/2 teaspoon vanilla extract
Instructions
For the pumpkin donuts:
- Preheat oven to 350 degrees (F). Generously grease a doughnut pan; set aside.
- In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the pumpkin puree, melted butter, and egg. Gently fold the wet mixture into the dry mixture - don't over mix!
- Spoon or pipe mixture into prepared doughnut pan, and bake for 10-11 minutes, or until the doughnuts spring back when lightly pressed. Allow doughnuts to cool a few minutes in the pan before transferring to a wire wrack to cool for a few more minutes.
For the glaze:
- In a wide, shallow bowl combine the confectioners' sugar, pumpkin spice, milk, and vanilla. Whisk well to combine. If the glaze is too thick, add more milk, a half teaspoon at a time; if the mixture is too thin add more confectioners' sugar, two tablespoons at a time. Once you reached your desired consistency, dunk donuts in the glaze, using a fork to turn the donut over in the glaze so both sides are coated. Repeat with all donuts.
- These donuts are best eaten the day they are made.
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