Enjoy hot, fresh Glazed Pumpkin Donuts at home with this simple baked recipe!
Are we ready for pumpkin yet?
Some of you aren’t. I know this because people post pumpkin recipes on Facebook and then there are haters who leave all the comments like, “IT’S STILL SUMMER!!” or “HALLOWEEN ISN’T FOR TWO MONTHS!!” all passionate and super offended.
It’s always weird to me the things that people decide to be passionate about. Like hating pumpkin recipes on Facebook if it’s too early. That’s such a random passion, isn’t it? Like, the people who do that who are single, I kind of wonder if while filling out a Match.com profile, under the Dislikes column they write, “People sharing Pumpkin recipes on Facebook when it’s technically still Summer”.
Because honestly, it would be super awkward if your date showed up and wanted to get Pumpkin Spice Lattes and it was only September. I wonder if that would be a deal breaker. Or maybe if he was super hot, you’d be willing to overlook it?
I say life is too short. Let it go. Let there be pumpkin in the Summer. There are worse things in life. Like spiders and paper cuts and the cotton in the top of medicine bottles. THOSE are really worth your hatred.
In the world of baking, there are certain things I try to avoid, namely working with yeast and deep frying. So if you share my baking phobias, and you are looking at these donuts thinking, “no way,” I am here to tell you YES WAY.
These Glazed Pumpkin Donuts are BAKED, friends! And better yet, they bake up super quickly, so no waiting around for infinity for breakfast. I don’t know about you, but I hate breakfast recipes that require hours of rising and baking and rolling. Good grief, no one wants to wake up and wait three hours to eat. Except maybe aliens, but I don’t think they eat food. At least, not from what I’ve seen on TV.
You’ll need THIS handy dandy donut pan for this recipe. I know that some of you are all, “Ugh, the last thing I need is another pan taking up room in my cabinet,” but you’re in luck! This pan isn’t the last thing you need, but the first thing you need, so there you go.
Also, it’s small and compact. You won’t even notice it hanging around!
These Glazed Pumpkin Donuts are every bit as amazing as they look. Lazy Saturday breakfast, perhaps?
- 1 (15 oz) can pumpkin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cloves
- 1 cup light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs, lightly beaten
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups powdered sugar
- 4 Tablespoons warm water
- 1 teaspoon vanilla extract
- Preheat oven to 425. Spray donut molds with nonstick spray.
- In a medium bowl, whisk together the flour, baking soda and salt.
- Bring pumpkin, cinnamon, and cloves to a simmer in a medium saucepan until puree thickens and just begins sticking to the bottom of the pan. Carefully pour the hot puree into a mixing bowl. Whisk in the brown sugar and oil, then slowly beat in the eggs. Add the flour mixture and whisk until just combined.
- Fill each donut mold about 3/4 full. I put the batter in a piping bag and piped it in and it was very easy. You could also use a Ziplock bag in place of a piping bag, or just spoon the batter in.
- Bake the muffins 5-8 minutes, or until the tops spring back when lightly touched. These won't take very long, so keep an eye on them.
- Let the donuts cool in the pan for a few minutes, then turn out onto a cooling rack while you prepare glaze.
- In a medium bowl, whisk all the glaze ingredients together until smooth.
- Place a sheet of foil or wax paper under your cooling rack. Dip each donut in the glaze, allowing excess to drip off. Place back on the cooling rack until glaze is firm.
Adapted from Allrecipes.com
These are the perfect Fall (or late Summer) breakfast! Enjoy!!