Pumpkin Doughnuts
Pumpkin doughnuts are a delightful treat, blending the richness of pumpkin with a sweet glaze. These baked doughnuts offer a perfect balance of spices and a soft, moist texture.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 250 g Plain Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Cinnamon Powder
- 1/4 tsp Nutmeg Powder
- 1/4 tsp Cloves Powder
- 1/4 tsp Salt (adjust to taste)
- 100 g Granulated Sugar
- 1 medium Egg
- 150 g Pumpkin Puree
- 60 ml Milk (whole)
- 2 tbsp Vegetable Oil
- 1 tsp Vanilla Extract
- 150 g Icing Sugar
- 2-3 tbsp Milk
- 1/2 tsp Vanilla Extract
Instructions
- 1
Preheat your oven to 180°C (350°F) and grease a donut pan.
- 2
In a mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt.
- 3
In another bowl, beat together the granulated sugar and egg until well combined.
- 4
Add the pumpkin puree, milk, vegetable oil, and vanilla extract to the sugar and egg mixture. Mix until smooth.
- 5
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
- 6
Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.
- 7
Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into a donut comes out clean.
- 8
Remove the donuts from the oven and let them cool in the pan for a few minutes. Then, transfer them to a wire rack to cool completely.
- 9
To make the glaze, whisk together the icing sugar, milk, and vanilla extract until smooth. If the glaze is too thick, add a little more milk.
- 10
Dip each cooled donut into the glaze, allowing any excess to drip off, and place them back on the wire rack to set.
- 11
Let the glaze set for about 15 minutes, and your delicious Pumpkin Donuts are ready to enjoy!