These homemade pumpkin donuts combine a lovely spiced cake and pumpkin spice glaze to create a delicious breakfast or afternoon treat.
Course: Breakfast, Dessert
Keyword: Pumpkin Donuts Recipe
1teaspoonpumpkin pie spice
½cupheavy whipping cream
1teaspoonpumpkin pie spice
¼cuphalf & half
Preheat oven to 350°F.
In a small bowl, melt 1 tablespoon butter in the microwave. Remove and let cool.
In a large mixing bowl, combine dry ingredients: brown sugar, baking soda, baking powder, flour, sugar, ground nutmeg, pumpkin pie spice, cinnamon, ground cloves, and salt. Using a fork to stir.
Once melted butter has cooled, add beaten egg, vinegar, heaving whipping cream, and vanilla extract. Whisk together.
Add egg mixture to dry mixture in large mixing bowl. Stir well.
Add pumpkin puree to mixture. Stir until all ingredients are evenly combined.
Spray the donut pan with nonstick cooking spray.
Using a disposable piping bag, fill with mixture. Try to eliminate air bubbles, pushing mixture toward the tip. Using scissors, snip the tip of the piping bag.
Slowly fill each donut cavity halfway full.
Bake the first batch of mini cake donuts for approximately 10 minutes. Remove. Let cool. Use a butter knife or spoon to gently release the donuts or turn the pan upside down and gently tap the pan on the counter. They should fall onto the countertop.
Wipe the donut pan clean and repeat steps 9 and 10.
Combine all ingredients in a small mixing bowl. Stir well with a whisk or fork. Reduce or add amount of powdered sugar to get desired consistency.
Using a brush or small spoon, add glaze to donuts. Let set for 10 minutes.
Serve with sprinkles, if desired.
Make sure you buy pure pumpkin puree and not canned pumpkin pie filling. Pumpkin pie filling is already sweetened and spiced, which we are doing ourselves in this recipe.
Butter often separates in the microwave. To prevent separation, don’t melt it completely. Remove it while there are still some lumps remaining, then swirl the butter gently in the bowl to bring the fat and cream back together and allow any lumps to finish melting.
Only fill each donut mold halfway to prevent the donuts from spilling over as they rise.
We recommend a Wilton 12-Cavity Mini Donut Pan, but if you don’t have one or can’t find one, this recipe makes fun pumpkin donut holes in a mini muffin pan. Fill the muffin cavities ¾ full and reduce the baking time by two or three minutes.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your donuts as the suggested baking time approaches.
You can make your own half and half cream by mixing equal parts heavy whipping cream and milk.