A sweet treat with a cup of hot cider or coffee, these iced pumpkin donuts are incredibly moist and soft and loaded with delicious pumpkin and flavor!
Tomorrow’s is my baby girl’s birthday. I can’t believe she’s 5! It seems like yesterday I was coming home with this tiny baby I was so afraid I might drop. For weeks (more like months) I was terrified she would move the exact moment I’m not paying attention and will fall from my arms. (it’s crazy how my mind works creating all these “what if” scenarios)
In case you were wondering, she never fell from my arms and we’re as happy as we can be, enjoying our girl every single day.
A few days ago I asked her what dessert she would like to have for her birthday. After a toss between cake and cupcakes and back to cake and more cupcakes she requested donuts with lots and lots of sprinkles.
And who am I to argue with that, especially if we’re talking about incredibly moist and soft pumpkin donuts loaded with delicious pumpkin and flavor!
At first I wanted to make plain vanilla donuts with a vanilla bean glaze and sprinkles but even tho I’ve already done some Christmas baking, I’m just not done with pumpkin. I still crave it, want to bake with it and enjoy some flavor in my coffee in the morning!
And if you’re anything like me, you better leave what you’re doing and get in the kitchen to make a batch of these pumpkin donuts.
The texture is a cross between a pumpkin quick bread and a light pumpkin cake. I used store-bought pumpkin purée and have not tried them with homemade pumpkin purée. If you use your own purée, for best results make sure it’s as thick as the canned variety.
To make these pumpkin donuts you start by beating the eggs with sugar until thick and pale in color. The air incorporated while beating the eggs will make the donuts so light and fluffy.
Once the eggs are beaten, stir in pumpkin puree, pumpkin pie spices and all purpose flour.
These recipe calls for no butter or oil. The secret is in the beaten eggs, that’s why it is important to beat them for a good 5 minutes until thick and pale.
Divide the donut batter between 2 donut pans and bake for 8-10 minutes. Keep an eye on them, they do not take that long to bake.
Once the donuts are baked, you either brush them with melted butter and roll them through cinnamon sugar or wait until are completely cooled and spread some icing on top of them.
Looking for other donut recipes?
Baked pumpkin donuts with vanilla glaze from My catholic kitchen
Pumpkin Pie Donut Holes from Lady behind the curtain
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Yields 12 donuts
A sweet treat with a cup of hot cider or coffee, these iced pumpkin donuts are incredibly moist and soft and loaded with delicious pumpkin and flavor!
10 minPrep Time
10 minCook Time
1 hrTotal Time
Save RecipeIngredients
- 3 eggs
- 1 cup sugar
- 1/4 cup canned pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/4 cup all purpose flour
- 1 teaspoon baking powder
- 4 cups powder sugar
- 1/2 teaspoon vanilla extract
- few drops of water
Instructions
- Heat the oven to 375F. Grease 2X6 cavity donut pans Set aside.
- In a mixing bowl, add the eggs and sugar. With the paddle attachment on, beat on medium to low speed until thick and pale in color.
- Lower the mixer's speed and stir in the pumpkin puree and pumpkin pie spices.
- Gently fold in the all purpose flour and baking powder.
- Divide the batter between the 12 cavities and bake in preheated oven for 8 to 10 minutes.
- Remove from the oven, leave to cool for 5-10 minutes in the pan before inverting the pan and cool the donuts completely.
- To make the icing, in a mixing bow add the powder sugar and vanilla extract. Slowly, about 1/2 teaspoon at a time, add enough water to make a thick but spreadable paste.
- Top each donut with a little icing and decorate with sprinkles.
- Enjoy!
Love,
Roxana
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