Ingredients
For the Donuts:
- 1 cup canned pumpkin purée not pie filling
- 2 large eggs
- ½ cup light brown sugar
- ¼ cup granulated sugar
- ⅓ cup vegetable oil
- ¼ cup buttermilk or milk + 1 tsp lemon juice
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- Optional: pinch of cinnamon or nutmeg
Instructions
- Preheat the oven to 350°F (180°C). Lightly grease a 12-cavity donut pan and set aside.
- In a large bowl, whisk together the pumpkin, eggs, brown sugar, granulated sugar, oil, buttermilk, and vanilla until smooth.
- In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined. The batter will be thick — that’s normal. Don’t overmix.
- Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full. Use a zip-top bag with the corner snipped off if you don’t have a piping bag.
- Bake for 13 to 15 minutes, or until the tops spring back when gently pressed. Let the donuts cool in the pan for 5 minutes, then transfer to a wire rack to cool for another 5 to 10 minutes.
- While the donuts are cooling, whisk together the powdered sugar, milk, and vanilla until smooth. Add a splash more milk if needed to thin it out.
- Dip the tops of each donut into the glaze, let the excess drip off, and place back on the rack. Let the glaze set for 10 to 15 minutes or enjoy one while it’s still warm and gooey.
Notes
- No donut pan? Use a muffin pan instead, just reduce the fill level and check a few minutes early.
- Add a pinch of spice to the glaze for extra fall flavor.
- These donuts taste great warm, but the glaze sets best once they cool slightly.