Baked Donuts are a healthier option and these happen to taste just like one you would get at your favorite donut shop. Perfect size batch for eating the same day. Enjoy!
We love donuts around here. In fact, for awhile we were on a donut run. Whenever we saw a donut shop, we would stop and buy a few varieties and sample them. This all started about 7 months ago when visiting my daughter Tori at college. There was a famous donut shop that everyone raved about. You knew this right away when there was a line out the door of the small shop. I bought a few to take back with me on the plane to bring to my husband and son. Since then, we were going all over Long Island on Sundays scouring out bakeries and donut shops looking for the best of the best. Well, this couldn’t go on, for two reason, too much sugar and way too fattening to eat a donut or two every weekend. I knew we still loved our donuts and wanted to try make our favorite flavor, pumpkin. There are already two more donut recipes right here that are just as delicious: Wacky Chocolate Baked Donuts and Best Baked Donuts Ever! You must try them as well as this yummy recipe. We now have three we love. More flavors to come in the future I’m sure of it!
Small Batch Baked Pumpkin Donuts
Yields: 6 donuts
- 1/2 cup all purpose flour
- 1/2 cup whole wheat pastry flour
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/2 tsp fine sea or kosher salt
- 1/4 cup milk, I used 2 percent
- 1 egg slightly beaten
- 1/3 cup pumpkin puree, not pumpkin pie filling
- 1/3 light brown sugar
- 2 tbsp unsalted butter, melted and cooled
For the glaze
- 3/4 cup powdered sugar, sifted
- 1 1/2 tbsp pure maple syrup
- 1/8 tsp fine sea or kosher salt
- 1/2 tsp cinnamon
- 1-3 tbsp milk, more or less for consistency of glaze. Start with 1 tablespoons and go from there.
- Preheat oven to 350 degrees. Spray a donut pan with cooking spray and set aside.
- In a large mixing bowl, combine flours and spices. Stir with a whisk to break up any clumps.
- In a medium mixing bowl, combine all wet ingredients except glaze ingredients.
- Use a whisk to mix all wet ingredients until combined.
- Pour the wet into the dry and mix with a rubber spatula just until combined. Dip down to make sure all the flour is incorporated. Try not to over mix.
- Using a regular teaspoon, spoon batter into each donut cavity. With an offset spatula or butter knife smooth out the tops.
- Bake for 9-12 minutes. Check after 9 minutes. Use a toothpick to test for dry to moist crumbs. The donuts should spring back when lightly touched on top.
- Let pan cool on a wire rack for about 15 minutes. While cooling make your glaze.
- Mix all glaze ingredients together with a small whisk or fork. You want it smooth and slightly drippy.
- Turn the pan over and donuts should fall out. If needed use a butter knife to gently remove the donuts from pan.
- Dip the tops of each donut into the glaze and let dry on wire rack.
ENJOY THE YUMMINESS!!