Baked Pumpkin Donuts
These baked pumpkin donuts are sure to become a favorite fall treat. Made with pumpkin and warm spices, these donuts are topped with a buttery crumb topping and drizzled with a maple glaze. Pair with your favorite coffee or tea and enjoy.
Ingredients you will need for these baked pumpkin donuts:
- 1 1/4 cup pumpkin puree
- 1/3 cup avocado oil
- 2 eggs
- 2 tsp vanilla
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 3/4 cup all-purpose flour
- 1/2 tsp salt (I use kosher salt)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
For the crumb topping:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 stick unsalted butter (1/2 cup) melted
- 1 tsp vanilla
*Whisk together all-purpose flour, almond flour, granulated sugar, and salt. Add the vanilla to the melted butter and pour into the dry mixture. Mix with a spoon until starting to combine then mix the rest of the way with your hands, rubbing the mixture between your hands. There should be about pea size crumbs.
For the maple glaze:
- 1 cup powdered sugar
- Maple syrup (enough to make the glaze a drizzling consistency)
*Whisk together powdered sugar and maple syrup to a drizzle consistency.
Directions for making these baked pumpkin donuts:
- 1.) Preheat oven to 350 degrees.
- 2.) In a large bowl whisk together the pumpkin puree, oil, eggs and vanilla until blended.
- 3.) Add the brown sugar and granulated sugar and continue to whisk until blended.
- 4.) In a medium bowl whisk together the flour, salt, baking powder, baking soda and pumpkin pie spice.
- 5.) Gradually add the flour mixture to the wet mixture, whisking until combined. Use a spatula to scrape down the sides of the bowl making sure everything is well incorporated.
- 6.) Scoop the batter into a large ziploc bag or piping bag and cut about 3/4 inch piece off the corner. Pipe the batter into a non-stick donut baking pan.
- 8.) Sprinkle the top of each with the crumb topping.
- 9.) Bake for 10 minutes.
- 10.) Let the donuts cool in the pan for at least 10 minutes before removing from pan. Remove from the pan and let cool on a wire rack.
- 11.) Once the donuts are cool drizzle with the maple glaze and enjoy!
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Baked Pumpkin Donuts
These baked pumpkin donuts are sure to become a favorite fall treat. Made with pumpkin and warm spices, these donuts are topped with a buttery crumb topping and drizzled with a maple glaze. Pair with your favorite coffee or tea and enjoy.
Ingredients
- 1 1/4 cup pumpkin puree
- 1/3 cup avocado oil
- 2 eggs
- 2 tsp vanilla
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 3/4 cup all-purpose flour
- 1/2 tsp salt (I use kosher salt)
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- For the crumb topping:
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 1/2 cup granulated sugar
- 1/2 tsp salt
- 1 stick unsalted butter (1/2 cup) melted
- 1 tsp vanilla
- *Whisk together all-purpose flour, almond flour, granulated sugar, and salt. Add the vanilla to the melted butter and pour into the dry mixture. Mix with a spoon until starting to combine then mix the rest of the way with your hands, rubbing the mixture between your hands. There should be about pea size crumbs.
- For the maple glaze:
- 1 cup powdered sugar
- Maple syrup (enough to make the glaze a drizzling consistency)
- *Whisk together powdered sugar and maple syrup to a drizzle consistency.
Instructions
- 1.) Preheat oven to 350 degrees.
- 2.) In a large bowl whisk together the pumpkin puree, oil, eggs and vanilla until blended.
- 3.) Add the brown sugar and granulated sugar and continue to whisk until blended.
- 4.) In a medium bowl whisk together the flour, salt, baking powder, baking soda and pumpkin pie spice.
- 5.) Gradually add the flour mixture to the wet mixture, whisking until combined. Use a spatula to scrape down the sides of the bowl making sure everything is well incorporated.
- 6.) Scoop the batter into a large ziploc bag or piping bag and cut about 3/4 inch piece off the corner. Pipe the batter into a non-stick donut baking pan.
- 8.) Sprinkle the top of each with the crumb topping.
- 9.) Bake for 10 minutes.
- 10.) Let the donuts cool in the pan for at least 10 minutes before removing from pan. Remove from the pan and let cool on a wire rack. 11.) Once the donuts are cool drizzle with the maple glaze and enjoy!
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