WORDS BY SHELBY WILSON
Don’t you just love fall! Hopefully the temperatures will soon cooperate…Fall is time for pumpkin spice everything- including these baked pumpkin spice donuts. Make sure you use 100% pumpkin puree” and not “pumpkin pie filling” You will also need a 12 cavity do-nut pan, or a 6 cavity, but you will have to bake more than one batch. The glaze makes these irresistible!
INGREDIENTS (DONUTS):
- 1 3/4 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- 1/2 teaspoon salt
- 3/4 cup pumpkin puree not pumpkin pie filling
- 2 eggs
- 1/3 cup milk
- 1 ½ tsp vanilla
- 3 Tablespoons butter melted and cooled
INGREDIENTS (GLAZE)
- 2 cups powdered sugar
- 1 teaspoon pumpkin pie spice
- ¼ cup butter melted
- ½ teaspoon vanilla
- 2 Tablespoon water
INSTRUCTIONS (DONUTS):
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Preheat oven to 350F and spray a 12-cavity donut pan with non-stick baking spray.In a medium-sized bowl, whisk together flour, sugars, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
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In a separate bowl, whisk together pumpkin puree and melted butter.
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Add eggs, milk, and vanilla and stir well.
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Add the dry ingredients to the wet ingredients, folding in carefully so as not to over-mix.
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Pour the batter into a large Ziploc bag and snip off the corner for a makeshift piping bag.
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Pipe the batter into the donut pans, filling each mold 2/3 full.
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Bake on 350F for 10-12 minutes.
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Allow donuts to cool for 5-10 minutes in their pan before carefully removing and allowing to cool completely on cooling rack. Allow to cool completely before frosting.
INSTRUCTIONS (GLAZE):
- In a small bowl, whisk together powdered sugar and pumpkin pie spice.
- Add butter, vanilla extract, and water. Stir until combined.
- Dunk each donut into the glaze and return to cooling rack. Allow glaze to harden before eating and enjoying.
