Easy Pumpkin Donuts
Don't Waste the Crumbs!
Don't Waste the Crumbs!
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  • 6 Tbsp milk
  • 1 tsp apple cider vinegar 3 cups all-purpose flour 2¼ tsp baking powder 3 tsp pumpkin pie spice (or make your own with this recipe) ¾ tsp salt 1 tsp baking soda ⅓ cup honey ⅓ cup maple syrup 1 Tbsp molasses 1 15-oz can pumpkin puree (not pumpkin pie mix) 3 eggs ¼ cup butter, soft 2 Tbsp coconut oil, soft Instructions Preheat the oven to 325F. In a medium bowl, combine milk and apple cider vinegar and set aside Meanwhile in a large bowl, combine all the dry ingredients: flour, baking powder, pumpkin pie spice, salt and baking soda. Whisk together well and set aside. Stir the milk and vinegar and add the remaining wet ingredients: honey, maple syrup, molasses, pumpkin puree, eggs, softened butter and coconut oil. Mix together well with a spatula. Add the wet ingredients to the dry ingredients and mix until they are JUST combined. Over-stirring will cause dense donuts so do not over-stir! Pipe or scoop batter into your pan and bake for 13 minutes if you're making donut holes, 15 minutes if you're making donuts. Remove the pan from the oven and allow to cool for a few minutes before removing the donuts to a cooling rack. Allow the donuts to mostly cool before icing. 3.5.3208
  • 1 cup confectioners sugar ½ tsp salt 2 Tbsp unsalted butter, melted 2 Tbsp whole milk 1 tsp vanilla Instructions In a small bowl, sift sugar and salt. In a separate bowl, whisk butter, 1 Tbsp milk and vanilla. Stir into the sugar to form a smooth paste, adding additional milk if needed just to thin. To ice the donuts, turn the donut upside down into the bowl of glaze. Rotate ¼-1/2 turns, and then pull out of the glaze while rotating slowly. Top with sprinkles, chopped nuts or leave as-is. 3.5.3208



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