These baked pumpkin doughnuts are crisp on the outside, light and fluffy on the inside, and drizzled in maple cinnamon glaze!
Summer is ending, and autumn is creeping up on us, so today I bring you another autumn recipe! Not to mention, my third doughnut recipe. I love me some doughnuts 😉
I baked the doughnuts this time, moderatelyhealthier. I went and purchased a doughnut tin specially.
I love this recipe! For one, they’re baked, so that means I can eat more, right? For two, it’s such a quick and simple recipe, you really can’t go wrong. These doughnuts would be a perfect addition to your Halloween party (or any day throughout autumn). They’ll definitely be a crowd-pleaser. And because they’re baked, these would make a delicious light breakfast, too!
Preheat the oven to 350F/176C. Spray a doughnut tin with cooking spray, and set aside.
In a medium bowl, mix together the butter and sugar until smooth. Beat in the egg, pumpkin puree, and vanilla until combined.
Sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt, then stir into the sugar mixture alternating with the milk until combined. Do not overmix.
Spoon the batter into each doughnut cavity and bake for 10 minutes.
Remove from the oven and transfer doughnuts to a wire rack to cool for about ten minutes.
For the Glaze
Mix together the ingredients for the glaze in a small bowl. If the glaze is a little too thick, add a splash of milk or as needed to thin it out a little more. Dip the tops of each donut into the glaze and transfer back to the wire rack to let the glaze harden.
Doughnuts stay fresh wrapped in clingfilm or foil at room temperature for 1 - 2 days. Keep them in the fridge, wrapped, to keep them fresh for up to a week.