Pumpkin Donuts Recipe
These easy baked pumpkin donuts are the perfect treat to go with your first pumpkin spice latte of the year!
Servings: 12 donuts
Equipment
Ingredients
For the pumpkin donuts.
- 170 g salted butter room temperature
- 170 g soft light brown sugar
- 140 g pumpkin puree
- 2 medium free range eggs room temperature
- 1 tsp vanilla extract
- 170 g self-raising white flour (self rising flour)
- 1 tbsp pumpkin spice or mixed spice
For the pumpkin spice glaze
- 200 g icing sugar (powdered sugar / confectioners’ sugar)
- 1 tsp pumpkin spice or mixed spice
- 3 tbsp lemon juice
Instructions
Make the sponges
- Preheat the oven to 180C (160C fan).
- Place the butter and soft light brown sugar in a mixing bowl. Whisk until creamy.
- Add the eggs and vanilla. Whisk again to combine.
- Briefly whisk in the pumpkin puree.
- Sift in the self-raising flour and pumpkin spice (mixed spice) and fold through.
Pipe and bake
- Transfer the batter to a piping bag and snip off the end to create a 2cm-wide hole. Pipe the batter into the greased doughnut moulds. You have enough for 12 in the donut pan pictured but in smaller/larger or shallower/deeper pans, you may get more/less.
- Bake for approximately 30-35 minutes until risen and firm. Transfer to a wire rack to cool completely.
To make the glaze
- Sift the icing sugar and into a mixing bowl and add the lemon juice.
- Mix to a thick, pourable icing.
- Take the completely cooled doughnuts and dip half way into the glaze, then back on the wire rack to set.
- Garnish with a pinch of pumpkin spice (mixed spice) and leave to set
Nutrition
Calories: 290kcal | Carbohydrates: 43g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 107mg | Potassium: 80mg | Fiber: 1g | Sugar: 31g | Vitamin A: 2212IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg
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