Description
Make soft, moist pumpkin cake donuts by baking them instead of frying. This recipe includes options for a simple brown sugar glaze or a cinnamon sugar coating.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup melted unsalted butter
- 1/2 cup milk
- 1 teaspoon vanilla extract
- For Brown Sugar Glaze: 1 cup powdered sugar, 1/4 cup melted butter, 2 tablespoons milk, 1/2 teaspoon vanilla extract, pinch of salt
- For Cinnamon Sugar Topping: 1/2 cup granulated sugar, 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Grease a 12-cup donut pan well.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a separate medium bowl, whisk the granulated sugar, brown sugar, egg, pumpkin puree, melted butter, milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix the batter.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about two-thirds full.
- Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the donuts cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
- Prepare the glaze: Whisk together the powdered sugar, melted butter, milk, vanilla, and salt until smooth. Dip the top of each cooled donut into the glaze and let the excess drip off. Place back on the rack to set.
- Alternatively, for cinnamon sugar: Combine the sugar and cinnamon in a shallow dish. While the donuts are still slightly warm, dip both sides into the mixture.
Notes
- For a softer donut, use cake flour instead of all-purpose flour.
- If you do not have a donut pan, you can bake this batter in a muffin tin for pumpkin cake bites; increase the baking time by 5-7 minutes.
- To make maple glaze, substitute 1 tablespoon of the milk in the glaze recipe with pure maple syrup.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut (glazed)
- Calories: 220
- Sugar: 25g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg