Baked Pumpkin Spice Donuts with Icing
These baked pumpkin spice donuts are soft and cake-like, full of pumpkin and warm fall spice, and topped with an easy vanilla icing. There's no frying, just a quick batter you pipe into a donut pan and bake at 350°F. From start to finish they take about 35 minutes, and the recipe makes a dozen. They're my go-to once the weather turns cool.
Servings: 12 servings
Calories: 209kcal
Equipment
- Wilton Donut Pans
Ingredients
- ½ cup whole milk
- ⅓ cup canned pumpkin puree
- 3 tablespoons butter melted
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups all purpose flour
- 1 cup light brown sugar
- 2 teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice
For the Icing
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
Instructions
- Preheat the oven to 350°F and lightly grease two 6-well donut pans with nonstick baking spray.
- In a large bowl, whisk together the milk, pumpkin puree, melted butter, egg, and vanilla.
- Add the flour, brown sugar, baking powder, and pumpkin pie spice. Mix just until no large lumps of flour remain, since you don't want to overmix.
- Transfer the batter to a piping bag, or a Ziploc bag with the corner cut off, and pipe it into the prepared pans. Fill each section about ½ full, since these donuts rise quite a bit.
- Bake for 16 to 18 minutes, or until a toothpick inserted into a donut comes out clean.
- Move the donuts to a wire rack and cool completely before icing.
- For the icing, whisk together the powdered sugar, vanilla, and 2 tablespoons of milk. Add another tablespoon of milk for a thinner icing, or more powdered sugar for a thicker one. It can be thick and spreadable or thin like a glaze, whatever you prefer.
- Ice the donuts and sprinkle with a pinch of pumpkin pie spice. Let the icing set for about 10 minutes, then serve.
- Store leftover donuts in an airtight container in the fridge for up to 3 days.
Notes
Don't overmix the batter. Stir just until the flour disappears, since overmixing makes baked donuts dense. Fill the donut wells about halfway, because they rise a lot, and let the donuts cool completely before icing so it doesn't melt off.
No donut pan? Use a muffin tin, filling each cup two-thirds full and baking 18 to 21 minutes for standard muffins or 9 to 12 for minis. Store leftovers in an airtight container in the fridge for up to 3 days or the freezer for up to a month.
Nutrition
Serving: 1 | Calories: 209kcal | Carbohydrates: 42g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 109mg | Potassium: 83mg | Fiber: 1g | Sugar: 29g | Vitamin A: 1188IU | Vitamin C: 0.3mg | Calcium: 79mg | Iron: 1mg