Baked Pumpkin Donuts Recipe
This Baked Pumpkin Donuts Recipe creates fluffy and flavorful donuts that are topped with a cinnamon buttercream glaze. An easy donut recipe that is great for dessert, brunch or a sweet snack!
Course: Breakfast, Dessert, Snack
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Plus cooling and frosting: 15 minutes minutes
Servings: 18
Preheat the oven to 400°F and grease donut pans.
In a stand mixer, with hand beaters or whisk, beat together the canola oil, eggs sugar, vanilla extract and pumpkin until smooth.
Add the all purpose flour, baking powder, baking soda, cinnamon, nutmeg and salt. Mix just until everything is combined.
Add the batter to a piping bag or zip top bag. Snip the end/corner and pipe the batter into the greased donut pans.
Bake donuts for 8-10 minutes until toothpick comes out clean.
Let donuts cool in pans 2-3 minutes and then remove to wire rack and cool completely.
Frosting In a stand mixer or with hand beaters, beat together the softened butter and ½ cup of powder sugar until creamy.
Add vanilla extract, another ½ cup powdered sugar and 1 tablespoon of the milk. Beat again until fluffy.
Add the remaining powdered sugar and milk along with the cinnamon. Beat on medium speed until fluffy, about 1-2 minutes.
Add half of the frosting to a microwave safe bowl and heat for 20 seconds until the frosting is thin enough for dipping.
Dip the donuts in the glaze and set on wire rack. Add sprinkles immediately after dipping each donut, the glaze hardens fast.
Repeat with other half of frosting and dip remaining donuts.
Serving: 1 frosted donut | Calories: 242 kcal | Carbohydrates: 37 g | Protein: 2 g | Fat: 10 g | Saturated Fat: 2 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 1 g | Cholesterol: 28 mg | Sodium: 163 mg | Potassium: 76 mg | Fiber: 1 g | Sugar: 25 g | Vitamin A: 3789 IU | Vitamin C: 1 mg | Calcium: 36 mg | Iron: 1 mg
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