Baked Pumpkin Donuts

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Baked pumpkin donuts are healthier than fried and a great breakfast or dessert for the Fall. Enjoy as is or with a chocolate glaze on top.

Prep Time15

Cook Time10

Course: Breakfast, Dessert

Cuisine: American

Keyword: baked, donuts, oven, pumpkin

Servings:

Author: Justine

2 c all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 c vegetable oil
3/4 c brown sugar
2 eggs room temperature
1 c pumpkin canned, puree
1/3 c milk
1 tsp vanilla
glaze you can melt candy melts and pour over the top to harden once donuts are cooled or use below
1 c powdered sugar
3 tbsp cocoa powder
2 tbsp milk or more to thin out
1 tsp vanilla

Baked Pumpkin Donuts - Preheat oven to 350 degrees. Spray donut pan with non stick spray.
In a bowl mix dry ingredients together, in another whisk the wet ingredients together. Then slowly incorporate the two until combined.
Add batter into a freezer bag or pastry bag. Cut off the tip and squeeze inside prepared donut pan. Do not fill more than halfway full to create the perfect donut shape with hole in the center.
Bake for 10-12 minutes until outsides are lightly browned. Let cool in pan for 5 minutes, then transfer to a cooling rack.
If you want to make glaze mix ingredients listed above in a bowl until smooth. When cool hold the edges and dip the top, place back on cooling rack.

Cake Mix Pumpkin Donuts

Mix together 1 box cake mix + 2 eggs + 3/4 c buttermilk + 4 tbsp pumpkin puree or butter (melted) in a bowl and mix together until smooth but thick.
Spray donut pan and set into preheated oven at 350 F for 10 minutes.
Cool in pan, melt candy melts or frosting, set on a cooling rack set on top of a baking pan and pour on top to coat, decorate each.