Baked Pumpkin Donuts Recipe

1. Preheat oven to 350 degrees F. Spray donut pan with non-stick spray. Set aside.

2. Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl until combined. Set aside.

3. In a medium bowl, whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.

4. Spoon the batter into the donut cavities or for ease, use a large zipped-top bag. Just cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.

5. Bake for 10 to 11 minutes or until the edges and tops are lightly browned. To test, poke a finger into the top of the donut. If the donut bounces back, they’re done.

6. Cool donuts in the pan for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter. Cool donuts for at least 10 minutes before icing them.

Icing:

1. Combine the brown sugar, milk, and butter in a medium saucepan over medium heat. Stir until the butter has melted and mixture is smooth. Bring to a simmer.

2. Allow to simmer for 1 minute then remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar until smooth and combined. Taste, then add a pinch of salt if desired.

3. Let the icing cool for 5 minutes to slightly thicken. Dip the tops of the pumpkin donuts into the warm icing. If icing is getting too thick while dipping, add a little more milk or warm back up in the microwave or on the stove to thin out.

4. Place dipped donuts on a wire rack placed on a baking sheet so any excess icing can drip off. Top with chopped nuts or other toppings if desired.

5. Cover leftover donuts tightly and store at room temperature for 1 to2 days or in the refrigerator for up to 1 week.