National Doughnut Day! Baked Pumpkin Doughnuts with Cinnamon Glaze

Happy National Doughnut Day! You didn't think I would miss it did you? I made delicious pumpkin doughnuts with cinnamon glaze just for you all (or y'all, whichever you prefer :) ). These doughnuts may seem out of season but it's always nice to have a taste of pumpkin no matter what time of year it is. The cinnamon glaze is really what makes these though, it's so smooth and offers a touch of cinnamon flavor. These cuties are baked and not fried which automatically makes them better for you! and they have pumpkin which is healthy, yes? Yes. So, these are a healthy treat (or at least that's what I'm telling myself).

I made these in my super mini doughnut pan which makes 2" doughnuts (adorable, yes?). I love mini desserts and these are perfect for breakfast or dessert. The recipe will make about 6 regular sized doughnuts if you have that pan also and of course you could double it if you wanted more.Good quality spices really add to the flavor of these as well. I used Penzey's spices. You may want to check them out if you don't know about them, they're great! A fun twist on these would be to add a bit of orange zest to the glaze for a touch of fruity flavor. Happy Baking!

Baked Pumpkin Doughnuts with Cinnamon Glaze
Makes 24 super minis or 6 regular sized doughnuts

Ingredients:
- 1 cup all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- ¼ teaspoon nutmeg
- ¾ teaspoon cinnamon
- ⅛ teaspoon ginger
- ¼ cup brown sugar
- ½ cup pumpkin puree
- 1 whole egg
- 1 tablespoon milk
- 2 tablespoons butter, at room temperature
- ½ teaspoon vanilla extract
Cinnamon Glaze
- 1 cup powdered sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons milk

Directions:
1. Preheat the oven to 350F. Spray a doughnut pan with non-stick cooking spray.
2. Sift together the flour, baking powder, salt, baking soda, nutmeg, cinnamon and ginger in a large bowl. Set aside.
3. In another bowl, cream together the brown sugar, butter and pumpkin until well blended. Add in the egg, mix well, then mix in the milk and vanilla. Stir the dry ingredients into the pumpkin mixture until well blended and smooth.
4. Place the mix in a large zip-top bag or a pastry bag with a round tip. Cut off the corner and pipe into the doughnut pan.
5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 8 minutes if baking super minis, 10-12 if baking regular size doughnuts. Remove pan from oven, let rest for 5 minutes, then remove from pan and allow to cool completely on a wire rack.
6. While the doughnuts are cooling, make the glaze: In a small bowl, whisk together the powdered sugar, cinnamon and milk.
7. When the doughnuts are cool, dip them in the glaze. Return to the wire rack to allow the glaze to set. Using a spreader or small spatula may help spread the glaze a little better.

Printable recipe

Adapted from Taste and Tell 

This recipe may be linked up to:

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