Baked Pumpkin Donuts with Cream Cheese Frosting
These baked pumpkin spice donuts with cream cheese glaze are moist, rich, full of flavor, and perfect for the fall season.
Servings: 6 donuts
Calories: 321kcal
Ingredients
Pumpkin Donuts
- Cooking spray
- ½ cup milk
- 1 teaspoon apple cider vinegar
- 1 cup all-purpose flour
- ½ cup light brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon cloves
- ¼ teaspoon salt
- ½ cup pumpkin puree
- 2 tablespoon vegetable oil
- 1 teaspoon vanilla extract
Cream Cheese Glaze
- ¼ cup cream cheese softened
- 1 cup powdered sugar
- 2 teaspoons milk
- ½ teaspoon vanilla extract
Instructions
Pumpkin Donuts
- Preheat the oven to 350℉ and grease the donut pan.
- Mix together the milk and vinegar in a small bowl and let sit for at least 5 minutes.
- Stir together all of the dry donut ingredients in a large mixing bowl.
- Add in all of the wet donut ingredients and stir until just combined. Do not overmix.
- Pour or spoon in about ¼ cup of the batter into each donut cavity. The batter should fill the donut cavities about ⅔ of the way up.
- Bake for about 13 minutes. Poke the donuts with a toothpick to check for doneness. Allow to cool on a cooling rack for at least 10 minutes before adding the glaze.
Cream Cheese Glaze
- Cream together the cream cheese and powdered sugar.
- Mix in the milk and vanilla extract. Add in 1 teaspoon of milk at a time until you reach the right consistency. Using less milk will result in a thicker frosting, using more milk will result in a thinner glaze.
- Once the donuts are cool, ice them by dipping them in the icing or spooning the glaze onto the donuts and spreading it with the back of a spoon.
Notes
Yield: Makes 6 to 8 donuts.
Storage: The donuts can be frozen before being glazed. Warm up by thawing at room temperature for about 2 hours. Can be stored in the fridge for up to 2 to 3 days.
Toothpick test: When checking if the donuts are done baking, the toothpick should come out clean or maybe with a few crumbs, there should not be batter on the toothpick. If there is wet batter on the toothpick, bake for another 1 to 3 minutes.
Nutrition
Calories: 321kcal | Carbohydrates: 58g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 12mg | Sodium: 304mg | Potassium: 139mg | Fiber: 1g | Sugar: 40g | Vitamin A: 3341IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 2mg
