Pumpkin Donuts Recipes

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GLAZED PUMPKIN DONUTS



Glazed Pumpkin Donuts image

Pumpkin + donuts = awesome! These cake donuts are baked and then glazed lightly or covered in cinnamon-sugar.

Provided by RainbowJewels

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 25m

Yield 12

Number Of Ingredients 14

2 cups all-purpose flour
½ cup packed brown sugar
1 ½ teaspoons baking powder
1 ½ teaspoons pumpkin pie spice
½ teaspoon salt
¼ teaspoon baking soda
1 cup pumpkin puree
2 eggs
¼ cup milk
¼ cup butter, softened
1 ½ cups confectioners' sugar
¼ cup butter, melted
2 tablespoons water
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
  • 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 donut pan.
  • Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.
  • 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 donut on prepared baking sheet to cool.

Nutrition Facts : Calories 261.5 calories, Carbohydrate 42.8 g, Cholesterol 48 mg, Fat 8.8 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 303.5 mg, Sugar 25.3 g

PUMPKIN DONUTS



Pumpkin Donuts image

Yummy baked pumpkin donuts so easy they are great any day of the week.

Provided by Ms Em

Categories     Bread     Quick Bread Recipes     Pumpkin Bread Recipes

Time 30m

Yield 12

Number Of Ingredients 14

2 cups all-purpose flour
½ cup brown sugar
2 teaspoons pumpkin pie spice
1 ½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
¾ cup pumpkin puree
2 eggs
¼ cup milk
¼ cup butter, softened
1 cup confectioners' sugar, sifted
¼ teaspoon vanilla extract
½ teaspoon pumpkin pie spice
4 teaspoons milk, or as needed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
  • Stir flour, brown sugar, 2 teaspoons pumpkin pie spice, baking powder, salt, and baking soda together in a large bowl.
  • Mix pumpkin, eggs, milk, and butter into flour mixture; beat until completely incorporated.
  • Spoon pumpkin mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening. Pipe 3-inch circles onto prepared baking sheets.
  • Bake in the preheated oven until golden brown, about 13 minutes. Remove doughnuts to a wire rack to cool.
  • Stir confectioner's sugar, 1/2 teaspoon pumpkin pie spice, and vanilla together in a bowl. Gradually stir in enough milk to reach a glaze consistency. Brush glaze over doughnuts with a pastry brush or spoon over the tops.

Nutrition Facts : Calories 205.2 calories, Carbohydrate 37.2 g, Cholesterol 37.9 mg, Fat 5 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 2.8 g, Sodium 263.8 mg, Sugar 20 g

BAKED PUMPKIN DONUTS



Baked Pumpkin Donuts image

Pumpkin puree flavors these dense, cakey buttermilk donuts that are baked in the oven, not fried. Rolled in cinnamon sugar and ground pepitas, they're just the thing for a fall party.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 2h35m

Yield Makes 18

Number Of Ingredients 16

1/4 cup pepitas
1 cup sugar
1 teaspoon ground cinnamon
1 stick unsalted butter, room temperature, plus 4 tablespoons, melted, and more for pans
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3/4 cup buttermilk
3/4 cup pumpkin puree

Steps:

  • Pepita Sugar:Pulse pepitas in a food processor until fine. Add sugar and cinnamon; pulse to combine. Sugar can be stored in an airtight container up to 1 week. (Makes 1 cup.)
  • Donuts:Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with butter. Whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice.
  • Beat butter with both sugars on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla, then flour mixture in two additions, alternating with buttermilk and pumpkin.
  • Transfer batter to a piping bag fitted with a large plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe 3 tablespoons batter into each cup of pans. Bake until tops spring back when lightly touched, about 11 minutes. Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool until just warm to the touch, 10 minutes more.
  • Brush donuts with melted butter and toss in pepita sugar, then return to racks. Donuts are best served the day they are made but can be stored in an airtight container at room temperature up to 1 day.

BAKED PUMPKIN DOUGHNUTS



Baked Pumpkin Doughnuts image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h

Yield 16 servings

Number Of Ingredients 13

2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon kosher salt
One 15-ounce can pumpkin puree
1 1/2 cups sugar
1/3 cup vegetable oil
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
3 large eggs
3/4 cup sugar
2 teaspoons ground cinnamon
3 tablespoons unsalted butter, melted

Steps:

  • For the doughnuts: Preheat the oven to 350 degrees F.
  • Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
  • Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
  • Add the flour mixture to the pumpkin mixture and beat until just combined.
  • Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
  • Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
  • For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.

TWO INGREDIENT PUMPKIN DONUTS



Two Ingredient Pumpkin Donuts image

A box of cake mix and a can of pumpkin and voila, pumpkin donuts! Super easy and simple but delicious. I dip my donuts in a glaze but feel free to dust them with powdered sugar or leave them plain.

Provided by Yoly

Categories     Doughnuts

Time 20m

Yield 18

Number Of Ingredients 7

nonstick cooking spray
1 (15.25 ounce) package spice cake mix
1 (15 ounce) can pumpkin puree
2 teaspoons pumpkin pie spice
1 cup powdered sugar
4 tablespoons almond milk
½ teaspoon pumpkin pie spice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray donut pans with nonstick cooking spray. Set aside.
  • Mix cake mix, pumpkin, and pumpkin pie spice together in a large bowl until well combined.
  • Fill a pastry bag with the mixture and fill greased donut cups halfway full.
  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 10 to 12 minutes. Cool on a wire rack.
  • While donuts cool, mix powdered sugar, almond milk, and pumpkin pie spice for glaze together until smooth.
  • Dip donuts in glaze and place back on the wire rack until set, 5 to 6 minutes.

Nutrition Facts : Calories 137.5 calories, Carbohydrate 26.3 g, Fat 3.1 g, Fiber 1.3 g, Protein 1.7 g, SaturatedFat 1.2 g, Sodium 220.9 mg

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