I can’t say I’m a raving fan of donuts, but when cute little images of homemade donuts kept popping up on my Instagram feed, I was intrigued. Coupled with a sale on doughnut pans at William Sonoma, it was like a sign – Neelam make donuts – in my head it sounded like Homer Simpson. So naturally I obliged and made Pumpkin Donuts, ’tis the season after all!
Judging by the speed at which these disappeared, I’d venture to say this recipe is a winner. Easy, delicious and oh so cute! While denser and more like a cake than a fried doughnut, glazed or tossed in cinnamon sugar, they are the perfect weekend or mid week treat ;-)
Ingredients
2 cups all-purpose flour
1/2 cup packed brown sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup pumpkin puree
2 eggs
1/4 cup milk
1/4 cup butter, softened
Glaze
1 1/2 cups confectioners’ sugar
1/4 cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract
Cinnamon Sugar
1/4 cup sugar
1 tablespoon cinnamon
Directions
Preheat oven to 325 degrees F. Grease doughnut pan
Stir all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter. Beat mixture with an electric hand mixer on low speed until combined into a batter. Spoon into a doughnut pan, roughly a 1/4 cup per doughnut.
Bake in preheated oven until donuts spring back when touched, 12 to 15 minutes.
For the gaze, beat confectioners’ sugar, melted butter, water, and vanilla extract together in a bowl until smooth. Dip warm donuts into the glaze and let any excess glaze drip back into bowl before placing glazed doughnut on cooling racks.
For the cinnamon sugar, combine the sugar and cinnamon in a bowl. Toss hot donuts in cinnamon sugar mixture until well coated. Place on cooling racks to cool.