Baked Pumpkin Donuts

Baked Pumpkin Donuts | In the Kitchen with Lauren

Good Thanksgivimg morning everyone!  I can’t believe how fast this day seems to have come this year. I’m sure many of you have been up since the crack of dawn getting that turkey in the oven.

Thanksgiving is always a crazy day for those who host a Thanksgiving dinner. I hope you can all find some time to sit down and enjoy the huge feast you just made.  I hope you can find some time to really think about what you are thankful for too. Everyone is always so busy and running around and sometimes days just seem to go by in a blur. I think we forget to remember that there are many things we are thankful for everyday. 

Baked Pumpkin Donuts | In the Kitchen with Lauren

I am forever thankful for my beautiful children. They are my whole world!  I am thankful for my husband, I can’t imagine a world without him.  Without my family nothing else really matters. I’m sure you all feel the same as I do. 

As we are sitting here thinking about what we are thankful for waiting to hear the pitter patter of little feet running through the house, or the clunky footsteps of your uncle Bob who showed up at your house yesterday you can whip up a batch of these super easy baked pumpkin donuts.  These come together in a cinch and are a total crowd pleaser. If the kids are up why not let them help you frost and decorate the donuts with sprinkles. 

Baked Pumpkin Donuts | In the Kitchen with Lauren

These take just 15 minutes to bake and the recipe makes 16 deliciously moist pumpkin donuts.  You can make a glaze like did, make a frosting or just eat them plain.  These donuts are delicious either way.  This recipe uses 1 cup of pumpkin puree, make sure you buy the pumpkin puree and not pumpkin pie filling.  Need something to make with the other cup of pumpkin puree left in the can?  Try out my Whole Wheat Chocolate Chip Pumpkin Muffins.  Those are a total crowd pleaser, and easy enough that you can whip up a batch right after you make these baked pumpkin donuts.

Baked Pumpkin Donuts | In the Kitchen with Lauren

These baked pumpkin donuts are so good, I actually made my husband bring some to the hospital after our little girl was born.  He went home for a little while on day number two to eat dinner with our son and put him to bed.  Out little guy was with grandma and grandpa.  My husband asked if there was anything I needed while he was at home and I said give our little guy a kiss for me and bring me back some donuts.  Yup they are that good!

Baked Pumpkin Donuts | In the Kitchen with Lauren

 

Give these a try for Thanksgiving morning and don’t forget to remember what you are thankful for.  I hope you find some time to watch the parades too!  I love watching them!

Baked Pumpkin Donuts
Yields 16
A moist and delicious pumpkin donut that just needs 15 minutes in the oven.
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
For the donuts
  1. 1/2 cup canola or vegetable oil
  2. 3 eggs
  3. 1 cup granulated sugar
  4. 1/2 cup brown sugar
  5. 1 cup pumpkin puree
  6. 1-1/2 tsp. salt
  7. 1-1/2 tsp. baking powder
  8. 1-3/4 + 2 tbsp flour
  9. 1/2 tsp. ground cinnamon
  10. 1 tsp. pumpkin pie spice
For the glaze
  1. 4 tbsp. butter, melted
  2. 2 cups powdered sugar
  3. 1 tsp. vanilla extract
  4. 1-3 tbsp. milk
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium bowl whisk together the oil, granulated sugar and brown sugar until well combined. Add the eggs and pumpkin puree and whisk well.
  3. Add in the salt, baking powder, flour, ground cinnamon and pumpkin pie spice. Mix using a wooden spoon or rubber spatula.
  4. Spray the donut pan with cooking spray and fill each cavity 1/2 to 3/4 full.
  5. Bake in the preheated oven for 15 minutes or until a toothpick inserted comes out clean.
  6. Let the snouts sit in the pan for five two minutes before transferring them to a wire rack to cool.
  7. Let the donuts cool completely before glazing.
  8. To make the glaze whisk all ingredients together.
Notes
  1. For a thicker glaze use less milk, for a thinner glaze add more milk just a teaspoon at a time.
In the kitchen with Lauren https://inthekitchenwithlauren.com/

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