Easy Pumpkin Donuts
Enjoy these homemade pumpkin donuts today.
Delicious pumpkin donuts that will please any crowd.
Make DIY baked pumpkin donuts with this simple and quick recipe.
Pumpkin spice donuts that are better than store bought or bakery donuts.
You can’t go wrong with these pumpkin doughnuts – they are so good.
Amazing pumpkin donuts with vanilla glaze that kids love too.
From scratch baked pumpkin spice donuts to serve for breakfast, snacks or desserts.
If you are looking for an easy recipe for pumpkin spice donuts this is the one for you.
No air fryer need for these baked not fried pumpkin donuts.
Follow the step by step instructions for the best pumpkin donuts.
Check Out These Other Holiday Favorites:
Keto Pumpkin Spice Bread – Gluten Free
Easy Maple Snickerdoodle Cookie
How To Make Pumpkin Donuts
Preheat oven to 350F
Grease a donut pan and set aside.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt.
Set aside.
In a large bowl, beat together the pumpkin puree, brown sugar and milk.
Add in the eggs and melted butter,
and beat well.
Add in half of the dry ingredients, incorporate,
then add the remaining dry ingredients and stir until no dry patches remain.
Scoop the donut batter into the prepared donut pan.
Bake for 12-16 minutes until golden brown.
Allow the donuts to cool completely before glazing.
Sift the powdered sugar into a medium-sized bowl,
then whisk in the milk and vanilla extract.
Place a cooling rack over a cookie sheet with a rim for the glazed donuts to dry on.
Take each donut and dip the top into the glaze. Allow the excess glaze to drip off before placing top-side up on the cooling rack.
Allow glaze to set before serving or storing, about 15 minutes.
Serve
Eat
Enjoy
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Easy Pumpkin Donuts
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 2 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 2/3 cup pumpkin puree
- 2/3 cups brown sugar
- 1/2 cup milk
- 2 eggs
- 1/4 cup melted butter can use less if desired
Vanilla Glaze:
- 1 1/2 cups powdered icing sugar
- 2 Tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F
- Grease a donut pan and set aside.
- In a medium-sized bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice and salt. Set aside.
- In a large bowl, beat together the pumpkin puree, brown sugar and milk. Add in the eggs and melted butter, and beat well.
- Add in half of the dry ingredients, incorporate, then add the remaining dry ingredients and stir until no dry patches remain.
- Scoop the donut batter into the prepared donut pan.
- Bake for 12-16 minutes until golden brown.
- Allow the donuts to cool completely before glazing.
- Sift the powdered sugar into a medium-sized bowl, then whisk in the milk and vanilla extract.
- Place a cooling rack over a cookie sheet with a rim for the glazed donuts to dry on.
- Take each donut and dip the top into the glaze. Allow the excess glaze to drip off before placing top-side up on the cooling rack.
- Allow glaze to set before serving or storing, about 15 minutes.
Nutrition
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