recipe || pumpkin donuts


When my allergies have been wrecking havoc on my body as they have the past few days nothing is more comforting than pulling out the butter, eggs, and sugar and filling the kitchen with those scents that only baking can. And when it's fall time it's even better and especially comforting. So these donuts were really a needed thing today.

 Baked Pumpkin Donuts with Caramel Glaze* 

1/2 cup of vegetable oil

3 large eggs

1 cup of granulated sugar

1 cup of pumpkin puree

1/2 cup buttermilk

1 teaspoon of pumpkin pie spice

1 1/2 teaspoon of kosher salt

1 1/2 teaspoon of baking powder

1 3/4 cup and 2 tablespoons of all-purpose flour

4 tablespoons of unsalted butter

1/2 cup of packed brown sugar

1/3 cup of heavy whipping cream

1 teaspoon of sea or kosher salt

3/4 cup of sifted powder sugar


Preheat the oven to 350 degrees with the rack set in the middle. 

Whisk together the vegetable oil, eggs, sugar, pumpkin puree, buttermilk, pumpkin spice, salt, and baking powder together until smooth. Gradually, add the flour whisking it into the wet ingredients, but don't over work the batter. Grease two standard donut pans with butter and fill each donut mold with batter about 3/4ths of the way up the pan. Bake for 15 minutes. Transfer to a wire rack and allow the donuts to cool to room temperature. 

To make the caramel glaze heat the butter, salt, and brown sugar in a medium sauce pan over medium heat. Allow the mixture to bubble and swirl the pan every now and then to mix the butter and sugar. Once the sugar and butter are melted together add the cream and whisk in the sifted powdered sugar. 

While the caramel glaze is hot, dip the tops of the donuts into the glaze. Be careful because the caramel is very hot! Lay on a wire rack with parchment beneath to catch the drippings. Work quickly, as the caramel will begin to harden. If it does, simply put the pot back on the burner and whisk until the glaze is runny again. Let the glaze cool to room temperature. 

*I wasn't able to make the caramel glaze because I didn't have heavy cream. Instead, I melted butter and made a mix of sugar and cinnamon, dipped the donuts in the butter and then the cinnamon/sugar mixture. I made a few with chocolate chips for the Little, too.

**I might up the pumpkin pie spice in this recipe just a tad to give it a bit more of a good spice kick.

Original Recipe via Pinterest