Personally, I'm a sucker for anything pumpkin, but it's not just the pumpkin pie spice that I like. Give me the rich smooth taste of pumpkin in almost anything and I'm happy. Yogurt, moonshine, muffins, waffles, cake--you get the idea. Add pumpkin to donuts, and well, yes, please. These baked pumpkin donuts take only 20 minutes prep time, which means you can have yummy pumpkin treats by the time the coffee's done.
The first thing is to preheat your oven to 325ºF and then spray your donut pans with cooking spray. In a large bowl mix together the all-purpose flour, brown sugar, baking powder, pumpkin spice, salt, and baking soda, until blended. Add in the pumpkin puree, eggs, milk, and unsalted butter and beat with an electric mixer until a smooth batter forms. Pour the mixture evenly into the donut pan and bake for a total time of about 10 minutes or until an inserted toothpick comes out clean.
While the cake donuts bake, make the cream cheese icing. Beat together the cream cheese and butter until the mixture is light and fluffy. Add in the powdered sugar and vanilla extract and beat until the ingredients are all mixed in. Transfer the mixture to a piping bag and pipe the icing on the warm donuts (put the donuts on a serving tray or wire rack first). Let the baked pumpkin donuts cool to room temperature before serving, if you can wait that long!
Watch: 6 Doughnuts You Should Try At Voodoo Doughnuts
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
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!
Baked Pumpkin Donuts with Cream Cheese Icing
Amount Per Serving
Calories from Fat 144
% Daily Value*
Total Fat 16g
Saturated Fat 10g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrates 80g
Dietary Fiber 2g
* Percent Daily Values are based on a 2000 calorie diet.