Baked Pumpkin Donuts with Chocolate Glaze
These Baked Pumpkin Donuts with Chocolate Glaze are the perfect fall treat—light, fluffy, and full of pumpkin puree and warm spices.
Servings: 12
Calories: 262kcal
Equipment
- Donut pan
Ingredients
- ½ cup pumpkin puree (150g) or cooked and pureed pumpkin or butternut squash
- ⅔ cup granulated sugar (125g)
- 1 cup milk (250ml)
- 1 egg
- ½ cup butter (50g) melted and cooled
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour (plain flour) (250g)
- 2 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- pinch of salt
For the glaze
- 1 ⅛ cups powdered icing sugar (150g)
- 4 tablespoon unsweetened cocoa powder
- 3 tablespoon milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 170C/150C fan/325F/gas mark3. Lightly grease a doughnut pan with oil.
- In a large bowl, beat the pumpkin puree, sugar, milk, egg, cooled melted butter and vanilla together.
- Sift in the flour, baking powder, spices, and salt and gently combine.
- Fill the doughnut molds with the batter until nearly full and bake for 15 minutes or until springy and an inserted skewer comes out clean.
- Allow to cool in the tray for 5 minutes, then carefully remove from the pan to cool completely on a wire rack.
For the chocolate glaze
- Sift the powdered sugar and cocoa powder together into a bowl. Add the milk and vanilla and whisk until smooth. It should be a thick drizzling consistency. If necessary, add a teaspoon more of icing sugar to thicken, or a teaspoon of milk to thin. Drizzle over the completely cooled doughnuts.
Nutrition
Calories: 262kcal | Carbohydrates: 42g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 85mg | Potassium: 173mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1884IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg