1 hour 10 minutes
These dense and moist pumpkin donuts are easy to make (they're baked, not fried) and are coated in a simple homemade vanilla glaze with milk chocolate chips.
Pumpkin Donuts ‣ 2 1/4 cup all-purpose flour ‣ 1/2 cup granulated sugar ‣ 1/3 cup light brown sugar, packed ‣ 1/2 teaspoon salt ‣ 1 teaspoon baking powder ‣ 1 teaspoon ground cinnamon ‣ 1/2 teaspoon ground ginger ‣ 1/4 teaspoon ground cloves ‣ 1 cup pumpkin puree ‣ 1/2 cup milk ‣ 2 egg ‣ 1/4 cup olive oil Glaze ‣ 2 cup powdered sugar ‣ 2 tablespoons milk ‣ 1 teaspoon vanilla extract ‣ 1 cup milk chocolate chips, for garnish (optional)
Kick things off by whisking together all of the dry ingredients: flour, granulated sugar, brown sugar, salt, baking powder, cinnamon, ginger, and cloves. Once mixed, set the bowl aside for now.
In another bowl, mix together the pumpkin puree, milk, eggs, and olive oil.
Mix the dry and wet ingredients together until incorporated (but be careful not to overmix).
Add the donut batter to a pastry bag (or a Ziploc bag with a corner cut), then pipe the batter into a donut pan sprayed with cooking spray. Fill each cavity up about 2/3 of the way. Once done, bake!
While the donuts bake and cool, prepare the glaze by whisking together the powdered sugar, milk, and vanilla until smooth.
Decorate the donuts by dipping the tops in frosting.
If you’d like, sprinkle the top of the still-wet frosting with chocolate chips.