Baked Pumpkin Doughnuts Recipe

Ingredients for Baked Pumpkin Doughnuts

• All Purpose Flour
• ¾ cup packed light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• ½ teaspoon salt
• ½ teaspoon baking soda
• Canned Pumpkin
• 2 large eggs
• 2-4 tablespoons milk (for icing)
• Butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

How to Make Baked Pumpkin Doughnuts

1. Preheat oven to 375°F (190°C). Grease two baking sheets.
2. In a medium bowl, whisk together 2 cups all-purpose flour, ¾ cup packed light brown sugar, 2 teaspoons baking powder, 1 teaspoon pumpkin pie spice, ½ teaspoon salt, and ½ teaspoon baking soda.
3. Add 1 (15 ounce) can pumpkin puree, 2 large eggs, 1 cup milk, and ½ cup (1 stick) melted unsalted butter or margarine. Mix with an electric mixer on low speed until just combined.
4. Transfer batter to a pastry bag fitted with a large star tip (or use a zip-top bag with a corner snipped off).
5. Pipe 3-inch circles of batter onto the prepared baking sheets, leaving some space between each doughnut.
6. Bake for 10-12 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
7. Let the doughnuts cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
8. While the doughnuts are cooling, prepare the icing: In a small bowl, whisk together 2 cups powdered sugar and 1 teaspoon vanilla extract.
9. Gradually add 2-4 tablespoons of milk, whisking until you reach your desired consistency. The icing should be smooth and pourable.
10. Place the cooled doughnuts on a piece of waxed paper or parchment paper.
11. Drizzle or brush the icing over the doughnuts.