I feel that it’s required to bake pumpkin treats during the fall because they are ample during this season. I based my recipe off of the Baked Pumpkin Doughnuts Recipe from the Food Network by Valerie Bertinelli. I did however, make some adjustments and added a cinnamon glaze to the donuts.
First and foremost, you will need donut pans. I have mini donut tins and this recipe makes about 24-30 donuts (depending on how full you want the donut tins to be).
2 cups all-purpose flour
2.5 tsps pumpkin pie/apple pie spice
2 tsps baking powder
1 tsp salt (optional if you use salted butter)
1 15 oz can pumpkin puree or fresh pumpkin puree
1 1/2 cups of brown sugar
1/3 cup vegetable oil
1/4 cup melted butter (salted or unsalted)
1.5 tsp Madagascar Vanilla Bourbon Extract (with alcohol content)
3 large brown eggs
1 cup powdered sugar (more or less depending on preferred sweetness)
1 tsp cinnamon
2 tbsp milk (oat milk or soy milk also work)
1/4 tsp vanilla extract (if Madagascar Vanilla Bourbon extract is used you will want to heat up the glaze to evaporate the alcohol)
Preheat the oven to 350 degress F.
In a medium bowl, mix together flour, spices, baking powder and salt.
Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs together in a large bowl until smooth.
Add the dry mixture into the wet and blend until smooth.
Fill the doughnut pans with the batter. Option to spoon it in (which is messy) or use piping bags to fill the pans. Fill up to the top of the doughnut tin as the pumpkin batter rises just right at this level.
Bake for 15 minutes and then let the doughnuts cool a bit before applying the glaze.
Mix the ingredients for the glaze (heating optional). Drizzle the glaze onto the doughnuts in zig-zagged lines.
Pictured are plain pumpkin doughnuts and a cinnamon sugar topping (cinnamon and sugar mixture). You can mix 1 cup of brown sugar, 1 tsp of cinnamon and dip doughnuts into melted butter and then the sugar mix to bind the layers together.
Happy Fall Baking!