These moist, tender baked pumpkin donuts are the perfect fall treat. They are so delicious so watch out because they will disappear in minutes.
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups pumpkin purée (canned pumpkin)
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups + 2 tablespoons flour
- Cinnamon Sugar ((about 1/4 cup))
Brown Butter Glaze:
- 4 tablespoons butter
- 1 cup powdered sugar
- 2–3 tablespoons milk or cream
- 1 teaspoon teaspoon vanilla
- Preheat the oven to 350°F. Lightly grease two standard doughnut pans.
- Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
- Add the flour, stirring just until smooth.
- Spoon about a scant 1/4 cup batter into the donut cups or fill a large zipped-top bag and cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling ¾ of the way full. (*I would definitely do it this way, so much easier to fill the donut pan!). The recipe makes about 15, so you may need to bake in two batches, depending on how many donut pans you have.
- Bake the doughnuts for 15 to 18 minutes, or until a toothpick inserted into the center of one comes out clean.
- Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
- While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you’ve made muffins, sprinkle their tops heavily with cinnamon-sugar.
- To make the brown butter glaze: melt the butter in a small saucepan over low heat. Whisk constantly and continue cooking until golden, about 7- 8 minutes. Pour the butter into a small bowl and whisk in the powdered sugar, half-n-half and vanilla until smooth. Dip the donut tops in the glaze.
If you don’t have pumpkin pie spice, you can use 3/4 teaspoon ground cinnamon and 1/4 heaping teaspoon each, ground nutmeg and ground ginger.