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Glazed Pumpkin Donuts | Can't Stay Out of the Kitchen | These #donuts will knock your socks off! They're filled with #pumpkin & pumpkin pie spice. Then they're glazed with vanilla icing & sprinkled with #cinnamon. Terrific for #fall & winter #baking, #holidays & company. #PumpkinDonuts #Breakfast #HolidayBreakfast #NewYearsDay #NewYearsDayBreakfast

Glazed Pumpkin Donuts

Teresa Ambra
Glazed Pumpkin Donuts will knock your socks off! These amazing donuts have pumpkin and pumpkin pie spice in the donut. They're glazed with a vanilla glaze icing & then sprinkled with cinnamon. They're perfect for a holiday or company breakfast.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 17
Calories 254 kcal

Equipment

  • 1 20-cavity donut pan
  • 2 large mixing bowls
  • 1 whisk
  • 2 wooden spoons
  • measuring cups
  • measuring spoons
  • 2 wire cooling racks
  • 2 medium mixing bowls
  • 1 large zip lock bag WITHOUT the "stand and fill" bottom

Ingredients
  

DONUTS:

  • 2 2/3 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 3/4 tsp. sea salt
  • 3/4 cup granulated sugar
  • 1/2 cup 2% milk
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 cup pumpkin
  • 1 tsp. vanilla extract
  • 1 tsp. pumpkin pie spice

GLAZE:

  • 1/2 cup 2% milk use only enough to make a thick glaze
  • 4 cups powdered sugar
  • 1 tsp. vanilla extract
  • 1 tbsp. cinnamon for garnish, if desired

Instructions
 

DONUTS:

  • Preheat oven to 425 degrees.
  • Spray 20-cavity donut pan with cooking spray.
  • Set aside.
  • In a large mixing bowl, whisk flour, baking powder, baking soda, salt and granulated sugar.
  • Set aside.
  • In a medium sized mixing bowl, whisk the milk, sour cream and eggs until smooth.
  • Whisk in pumpkin, vanilla extract and pumpkin pie spice.
  • Pour the pumpkin mixture into the flour mixture.
  • Stir just until combined.
  • Do not overmix.
  • Batter will be very thick.
  • Spoon batter into a large zip-lock bag.
  • Trim a corner off the bottom of the bag and pipe batter into each donut cavity.
  • Fill each cup 3∕4 full.
  • Bake for 10 minutes at 425 degrees or until the edges are lightly browned.
  • Remove from oven and cool approximately 2 minutes on a cooling rack.
  • Remove donuts from the pan and dip in glaze.
  • Place donuts on cooling rack and immediately sprinkle very lightly with cinnamon.
  • Allow donuts to rest on cooling rack approximately 10 minutes until icing sets.
  • Serve.

GLAZE:

  • In a medium sized mixing bowl, whisk milk, powdered sugar and vanilla until smooth.
  • Dip the top of each donut into the bowl of glaze.
  • Set on cooling rack.
  • Immediately sprinkle cinnamon very lightly over each donut.
  • Let glaze set for 5-10 minutes before serving.

Notes

NOTE: There is enough glaze for 24 donuts.
 
NOTE: You may not need a full half cup of milk for the glaze. Use only enough for a thick, spreadable glaze.
 
NOTE: You can purchase the 20-cavity donut pans at Jo-Ann's Fabric and Crafts.
 
© Can’t Stay Out of the Kitchen
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Nutrition

Calories: 254kcalCarbohydrates: 55gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 27mgSodium: 169mgPotassium: 94mgFiber: 1gSugar: 38gVitamin A: 2335IUVitamin C: 1mgCalcium: 70mgIron: 1mg
Keyword breakfast, donuts, pumpkin
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