BAKED PUMPKIN DONUTS
Yield
16 donuts
Time
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.
INGREDIENTS
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)
1
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.
MIX DRY INGREDIENTS
2
In another bowl, mix together the pumpkin puree, milk, eggs, and olive oil.
MIX THE PUMPKIN, MILK, EGGS, AND OIL
3
Mix the dry and wet ingredients together until incorporated (but be careful not to overmix).
FINISH THE BATTER
4
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!
PIPE INTO A DONUT PAN
While the donuts bake and cool, prepare the glaze by whisking together the powdered sugar, milk, and vanilla until smooth.
5 - MAKE THE GLAZE
6
Decorate the donuts by dipping the tops in frosting.
DIP THE DONUTS IN FROSTING
7
If you’d like, sprinkle the top of the still-wet frosting with chocolate chips.
TOP WITH CHOCOLATE CHIPS