To say that I love donuts is a bit of an understatement. I love them so much that I had a donut tower at my wedding (thinking about it now and wishing I had some). While Pinterest-ing, I kept coming across recipes and pictures of baked donuts that kept staring at me (it’s creepy how much the internet knows me…), so I caved and decided to make some. I borrowed donut pans from a friend before committing and buying a pair for myself.
By the way, I know that pumpkin is more of a fall flavor, but I love it year-round and don’t mind if it’s a million degrees out while I’m eating it. I made two different types because one friend I made these for is obsessed with anything coffee-related while the other friend is the opposite. So half of the donuts had a sugar glaze topped with espresso powder while the other half had just the sugar glaze.
The cake part is my favorite part of the donut. I like the glaze/topping too of course, but at most places, it’s usually super sweet, and the cake part is the foundation and makes up the bulk of the donut itself. I actually really love just plain cake donuts, especially when dipped in milk.
Anyway, sorry for the donut dream digression…back to the recipe… I didn’t have any pumpkin pie spice, so I combined cinnamon, nutmeg, and ginger together (I didn’t have any cloves). The good thing about eating pumpkin off-season is that it is much easier to find pumpkin pie puree at the store instead of having to find a store where it’s not sold out.
I used a Ziploc bag with a corner cut off to pipe the dough into the pans, but did a pretty messy job of filling the pan. Next time, I’ll smooth the dough afterwards and wipe off the sides to make them look better.
That way, the baked product will look less lumpy. Then again, I also figured that it wouldn’t matter too much since I’m about to cover them in sugar anyway!
I had just run out of confectioners sugar, so I attempted to make some by blending some in the food processor. It didn’t work so well, so I tried my blender next. That didn’t work great either, so I ended up with sugar that was slightly less granulated than before, but not quite powdered.
I’m now re-stocked with confectioner’s sugar, so will try that next time. I’m going to try different glaze and frosting flavors as well too. I’m thinking strawberry, lemon, cookies ‘n’ cream, and so many others!
This time, half of the donuts got sprinkled with espresso powder after the sugar glaze went on, which I thought gave it a nice flavor kick, but of course people who don’t like coffee won’t like that. It was hard to let the donuts cool before trying them, and to be honest, one fell apart when taking it out of the pan, so I tried it a little early before it cooled. Yum!
Adapted from Happy Food Dance
- 2 cups flour
- 1/2 cup brown sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup pumpkin puree
- 2 eggs at room temperature
- 1/2 cup milk
- 1/4 cup butter, browned
- 1 cup confectioner’s sugar
- Optional: espresso powder
- Preheat the oven to 350°F
- Brown the butter and set aside to let it cool
- Mix together the flour, sugar, baking powder, spices, salt, and baking soda
- In another bowl, mix together the pumpkin puree, eggs, milk, and cooled browned butter
- Mix the contents of the two bowls together until they’re just combined
- Put the batter into a zippered bag and cut off the corner to pipe the dough into the pan. Smooth the batter if you want more even surfaces
- Bake for 11 minutes (or until inserted toothpick comes out clean)
- When the donuts have started to cool, but are still warm, dip them in the confectioner’s sugar and sprinkle with espresso powder
- Let the donuts finish cooling and the glaze set
- Nom nom nom! And let’s be serious…nom nom nom x2…or 3
Estimated Nutritional Information: I didn’t calculate it because I didn’t want to know