Pumpkin Donuts with Caramel Glaze
These baked pumpkin donuts are soft and fluffy cake donuts packed with cozy spice and real pumpkin, glazed with salted caramel sauce. Make them in 30 minutes!
Servings: 12 donuts
Ingredients
DONUTS
- 2 cups all-purpose flour
- 1 ½ teaspoons salt
- 1 ½ teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ½ cup vegetable oil
- 3 eggs
- 1 ½ cups sugar
- 1 ½ cups pumpkin puree NOT pumpkin pie filling
SALTED CARAMEL GLAZE
- 2 cups powdered sugar
- ¾ cup caramel sauce
- 2 teaspoons sea salt
- 3 tablespoons milk
Instructions
- Prep. Preheat the oven to 350ºF. Lightly grease two donut pans with cooking spray. Set aside.
- Combine the dry ingredients. Combine flour, salt, baking powder, and pumpkin pie spice in a mixing bowl. Whisk until thoroughly combined. Set aside.
- Make the batter. In your mixer's bowl beat together vegetable oil, eggs, sugar, and pumpkin puree. Add the flour mixture and continue to beat until well combined.
- Bake. Fill the cavities of the prepared donut pans 3/4 full. Bake the donuts for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean. Remove the donuts from the oven and let stand for 5 minutes. Transfer to a wire rack to cool completely.
For the Glaze
- Combine the ingredients. Combine all the ingredients in a mixing bowl and whisk until completely combined and smooth.
- Dip! Dip the cooled donuts in the glaze and serve.
Notes
- Pumpkin Donuts Recipe adapted from King Arthur Flour.
- If you don't have a doughnut pan, you can use a standard muffin pan instead. If you are using a muffin pan, bake at 350ºF for 25 minutes.
Nutrition
Calories: 322kcal | Carbohydrates: 54g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 552mg | Potassium: 92mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1665IU | Vitamin C: 0.5mg | Calcium: 33mg | Iron: 1.4mg
