Pumpkin Donuts Recipe Step by Step Guide: Use the batter from pumpkin cream cheese muffins to make homemade pumpkin donuts with brown sugar icing. These donuts are perfect for morning or afternoon snacking during the fall season.
Pumpkin Donuts Recipe Step by Step Guide
The brown sugar icing hardens, making it simple to stack and transport the donuts without any difficulty. For information on how to make these into pumpkin muffins or mini pumpkin donuts, see the detailed recipe notes.
Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice
- 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
- 3/4 cup (150g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 cup (227g) fresh or canned pumpkin puree
- 1/3 cup (80ml) milk
- 1 teaspoon pure vanilla extract
Brown Sugar Icing
- 3/4 cup (150g) packed light or dark brown sugar
- 1/4 cup (60ml) milk
- 1 Tablespoon (14g) unsalted butter
- 1/2 teaspoon pure vanilla extract
- 1 and 1/2 cups (175g) sifted confectioners’ sugar
- pinch of salt, to taste
Also See:
Pumpkin Bread with Cream Cheese Frosting Recipe
Instructions
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). The donut pan should be sprayed with non-stick spray. Put aside for later.
- Prepare the donuts by: While in a large bowl, combine the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice by whisking them together until they are completely incorporated.
- Put aside for later. The oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract should be mixed together in a medium bowl using a whisk until they are completely incorporated.
- Immediately after pouring the liquid ingredients into the dry ingredients, gently fold everything together until it is completely combined and there are no pockets of flour left.
- You can either use a large bag with a zippered top to make the process easier, or you can spoon the batter into the cavities of the donuts.
- A corner should be cut off the bottom of the bag, and then the batter should be piped into each donut cup until it is approximately halfway full.
- Bake for ten to eleven minutes, or until the tops and edges obtain a light golden brown colour. Simply insert your finger into the top of the donut to conduct the test.
- Donuts are finished if they are able to bounce back. After allowing the donuts to cool for two minutes in the pan, transfer them to a wire rack.
- The remaining donut batter should be baked after the pan has been re-greased. When making mini donuts, bake them for eight to nine minutes in a mini donut pan.
- Donuts should be allowed to cool for at least ten minutes before being iced. Prepare the icing by. Brown sugar, milk, and butter should be mixed together in a saucepan of medium size and heated over medium heat.
- After the butter has melted and the mixture has become smooth, stir it more. Allow to come to a simmer.
- After allowing the mixture to simmer for one minute, remove it from the heat and whisk in the vanilla extract and confectioners’ sugar and continue to whisk until the mixture is smooth and combined.
- First, give it a taste, and if you like, add a pinch of salt; I always add a very small amount. Give the icing five minutes to cool down so that it can slightly thicken.
- Pour the warm icing over the tops of the pumpkin donuts and set them aside. In the event that the icing is becoming excessively thick while you are dipping, you can either add a little bit more milk or reheat it in the microwave or on the stove to make it thinner.
- Donuts that have been dipped should be placed on a wire rack that is placed on a baking sheet so that any excess icing can spill over.
- Should you so desire, garnish with chopped nuts or any other toppings. The icing will eventually set in about an hour if it is applied lightly, allowing you to stack or transport the donuts after each application.
- Donuts that have been left over can be stored at room temperature for one to two days, after which they can be stored in the refrigerator for up to one week.
How to Store
The best time to consume donuts is on the same day that they are made. On the other hand, they can be kept at room temperature for a couple of days without going bad.
