Baked Pumpkin Donuts | Recipe Cart
Baked Pumpkin Donuts | Spiced with cinnamon and pumpkin puree, perfect for fall.Makes 16, $2.39/serving. Prep in 20 min, bake 45 min. Recipe by Sallysbakingaddiction.com
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Cooking tools:
- Donut pan
- Oven
- Mixing bowl
- Whisk
- Spoon
- Zipped-top bag
- Cooling rack
- Saucepan
- Baking sheet
- Measuring cup
- Measuring spoon
- Sifter
- Kitchen scale
- Spatula
- Pastry brush
- Fine-mesh sieve
- Microwave
- Stove
- Non-stick spray
- Cutting board
- Chef's knife
- Airtight container
Ingredients
- 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
- 3/4 cup (150g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 cup (227g) fresh or canned pumpkin puree
- 1/3 cup (80ml) milk
- 1 teaspoon pure vanilla extract
- 1/4 cup (60ml) milk
- 1 Tablespoon (14g) unsalted butter
- 1/2 teaspoon pure vanilla extract
- 1 and 1/2 cups (175g) sifted confectioners’ sugar
- pinch of salt, to taste
- optional: toppings, see note
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Baked Pumpkin Donuts | Recipe Cart
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