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Baked Pumpkin Donut Recipe

  • Author: Lynette Rice
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 24 1x
  • Category: Breakfast

Description

Baked pumpkin donuts made with no yeast.


Ingredients

Scale

Donut:

  • 1 Cup flour (the original recipe called for whole wheat flour)
  • 1/2 Cup sugar
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/8 tsp nutmeg
  • 1/4 tsp salt
  • 3 TB buttermilk
  • 2 large eggs
  • 3 TB oil
  • 1/2 Cup canned pumpkin

Icing:

  • 3 TB butter
  • 1/2 Cup brown sugar
  • 4 TB milk
  • 3/4 tsp vanilla
  • 1 Cup powdered sugar

Instructions

  1. Preheat oven to 350 degrees fahrenheit.
  2. Whisk together all dry ingredients and set aside.
  3. In separate bowl, beat together the buttermilk, eggs, oil and pumpkin.
  4. Add dry ingredients and mix well.
  5. Add to ziploc bag and clip end.
  6. Grease the donut pan.
  7. Pip the dough into the donut pan filling doughnut half full.
  8. Bake at 350° F for 8 – 10 minutes.
  9. Let cool on wire rack.
  10. To make the icing:
  11. Combine the butter, brown sugar and milk in sauce pan.
  12. Boil for two minutes stirring constantly.
  13. Remove from heat and stir in vanilla and sifted powdered sugar.
  14. Pour over donuts.