Prep Time: 10 minutes | Cook Time: 10 minutes
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1 1/2 tsp baking powder
- 1 tsp pumpkin spice
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup pureed pumpkin
- 2 eggs
- 1/4 cup milk
- 1/4 cup butter, softened
For The Cream Cheese Icing
- 4 oz cream cheese, softened
- 4 oz butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Preheat your oven to 325ºF and spray your donut pans with cooking spray.
In a large bowl mix together the flour, brown sugar, baking powder, pumpkin spice, salt, and baking soda, until blended. Add in the pumpkin, eggs, milk, and butter and beat with an electric mixer until a smooth batter forms. Pour the mixture evenly into the donut pan.
Bake the donuts until a toothpick inserted comes out clean, about 10 minutes.
Meanwhile in a large bowl with an electric mixer, beat together the cream cheese and butter until light and fluffy. Add in the powdered sugar and vanilla extract and beat until fluffy. Transfer the mixture to a piping bag and pipe the icing on the warm donuts. Let cool completely before serving.
While it'll be a touch cleaner to eat the donuts after they cool, we are always tempted to eat these warm!
If you do not have a piping bag, cut off the corner of a sandwich bag filled with the icing.
Serve these Baked Pumpkin Donuts with Cream Cheese Icing with Slow Cooker Pecan Pie Bars. Yum!