Small Batch Baked Pumpkin Donuts
Ingredients
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 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 cup light brown sugar, packed
- 1/2 tsp vanilla extract
- 3 tbsp unsalted butter, melted and cooled
For the glaze
- 1 cup powdered sugar, sifted
- 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.
Instructions
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1.Preheat oven to 350 degrees. Spray a donut pan with cooking spray and set aside.
2.In a large mixing bowl, combine flours and spices. Stir with a whisk to break up any clumps.
3.In a medium mixing bowl, combine all wet ingredients except glaze ingredients.
4.Use a whisk to mix all wet ingredients until combined.
5.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.
6.Using a regular teaspoon, spoon batter into each donut cavity. With an offset spatula or butter knife smooth out the tops.
7.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.
8.Let pan cool on a wire rack for about 15 minutes. While cooling make your glaze.
9.Mix all glaze ingredients together with a small whisk or fork. You want it smooth and slightly drippy.
10.Turn the pan over and donuts should fall out. If needed use a butter knife to gently remove the donuts from pan.
11.Dip the tops of each donut into the glaze and let dry on wire rack.
*Best when eaten the same day. Enjoy!