September rolls around and it’s officially pumpkin spice season. Am I right or am I right?! But seeing as I’ve always been one to keep things super honest with you…I’m not actually a pumpkin spice person. Now don’t get me wrong, I think it’s yummy, but I feel like it doesn’t live up to the hype.
But seeing as how popular it is and the fact that I had a can of pumpkin in my pantry calling my name, I decided to bake up some Pumpkin Spice donuts. PS fans…these are for you! 🎃
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Why Pumpkin Is Great For Baking Donuts
Pumpkin is such a versatile ingredient. It’s great for both savory and sweet dishes alike. And much like applesauce, can be used as a substitute for a portion of the fat (ie. butter/oil/etc.) in a recipe. It adds moisture and a warm flavor depth especially when paired with autumn spices such as cinnamon or nutmeg.
Canned Pumpkin Puree
This dairy-free baked donut recipe calls for canned pumpkin. I love the ease of it. Can opener and voila…you’ve got yourself some ready-to-go pumpkin puree. If you have a pumpkin, feel free to go that extra step and make your own puree. I also used premade storebought pumpkin pie spice for again, ease. Plus I like to add it to my oatmeal every so often.
But if you’d like to make your own you can find a simple recipe online with a quick google search. All it is a combination of cinnamon, ginger, nutmeg, allspice, and cloves. So grab that can of pumpkin puree (or make your own) and let’s bake some pumpkin spice donuts!
Baked Donut Recipes
If you’re a donut fan, I bet you’d go crazy for my other donut recipes:
Preheat oven to 350 degrees and spray 2 donut pans with non-stick cooking spray.
In the bowl of a stand mixer beat together the pumpkin puree, oil, applesauce, brown sugar, eggs, and vanilla until fully combined.
Add in the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and begin to mix on low.
With the mixer on low, slowly add in the milk and mix until just combined. A few lumps in the batter is fine.
Scoop the batter into a large pastry bag and pipe into donut pans making sure to only fill each donut cavity 1/2 full. If you do not have a pastry bag carefully spoon the batter into each donut cavity.
Bake for 10-12 minutes or until the edges are lightly brown and bounce back to the touch. Invert each pan onto a cooling rack and allow it to fully cool before glazing.
SALTED MAPLE GLAZE
In a medium pot, heat the butter and maple syrup over medium heat until fully melted and combined. Remove from the heat.
Add in the icing sugar, salt, and maple emulsion and, with a whisk, mix until smooth.
Allow the glaze to cool for a few minutes before dipping the top of each donut into the glaze.
Dip the top of each donut into the glaze and invert on a cooling rack to set. If the glaze gets too firm simply warm it back up and continue to dip donuts in until done. Enjoy!