Pumpkin Spice Glazed Donuts

It’s time to make the donuts! 

I’ve been itching at the chance to make some delicious baked homemade donuts this fall.  It’s been a while since I’ve made any donuts & since we’re still in the middle of “pumpkin spice everything” I thought, what better type of homemade donuts to make then, pumpkin spice donuts?!

Who can resist anything pumpkin during fall, right?

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In a large mixing bowl, I combined all of my dry ingredients (flour, sugar, salt, baking powder & pumpkin pie spice) until completely smooth.

Then I added all of my wet ingredients (the eggs, the oil, & the vanilla) along with pumpkin.

 

I mixed until completely smooth & then set it aside and got my donut baking pan ready.

 

After I sprayed my donut pan with a generous dose of non-stick pan spray, I filled each section 3/4 of the way with my pumpkin batter.  Here is the pan that I used.

A gave them a gently shake and tap on the counter to even them out and then baked them in a 350 degree oven for 15-18 minutes.

Part-way through (at about 12 mins) I couldn’t resist, I had to peak just to make sure that they were coming along okay.

After 18 minutes I removed them from the oven and let them set for about 6 to 10 minutes while I made the dipping glaze.

(I set them out on my baking rack after ten minutes, to allow them to cool & to get them ready for the glaze).

I melted 3 tablespoons of unsalted butter, 1/2 teaspoon of pumpkin pie spice, 1/4 cup of heavy cream, and 2 cups of powdered sugar & whisked until smooth.

One at a time, I dipped them in the glaze, and some I drizzled over.

I added a mix of toppings, from top left – plain pumpkin spice glaze, glaze and white sprinkles, glaze with half gold sugar/ half clear crystal sugar.  Bottom left: mini chocolate chip, glaze striped, and pumpkin spice glaze pecan.

This by far, is my favorite thing that I have made all fall!

pumpkin spice glazed donuts

Dry Ingredients
1 3/4 cup + two tablespoons all-purpose flour
1 1/2 teaspoons of salts
1 1/2 teaspoons of baking powder
1 1/2 teaspoons pumpkin pie spice
1 1/2 cups of granulated sugar

Wet Ingredients
3 large eggs
1/2 cup vegetable oil
1 1/2 cups canned pumpkin (almost all of one 12 oz. can)
1 teaspoon of vanilla extract

Glaze
3 tablespoons of butter, melted
1 teaspoon of pumpkin pie spice
1/2 cup of heavy whipping cream
1 1/2 cups of powdered sugar

directions

In a large bowl, mix all of your dry ingredients (flour, salt, baking powder, sugar and pumpkin pie spice) until fully combined.  Add in the egg, oil, and canned pumpkin.  Stir until fully blended.  Set aside.  Preheat oven to 350 degrees.  Spray donut pan with non-stick cooking spray.  Fill cavities 3/4 of the way with pumpkin batter.  Bake for 15-18 minutes.  Allow to cool for 5-10 minutes and then remove from pan.  Set on a baking rack to cool.  Place parchment paper underneath the baking rack to prepare for glazing and toppings.

To make the glaze:

In a medium saucepan, melt the butter until boiling.  Add the pumpkin pie spice.  Remove from heat.  Wait 2-3 minutes and then add the heavy whipping cream, stirring constantly.  Allow to cool 5 minutes, then add the powdered sugar, stirring constantly.  When the top of the glaze is cool to the touch, begin to dip or drizzle over donuts.  Enjoy!