Pumpkin Spice Baked Donuts
Spiced autumn treats with cinnamon icing
Servings 12
Calories 203kcal
Ingredients
For the donuts
- Butter or baking spread for greasing
- 2 Eggs large
- 175 g Pumpkin puree
- 175 g Caster sugar
- 150 ml Milk Cow's or plant milk will both work
- 30 ml Vegetable Oil
- 1 tsp Cinnamon
- ½ tsp Mixed spice
- ¼ tsp Nutmeg
- ¼ tsp Ground ginger
- 225 g Self raising flour
For the icing
- 100 g Icing sugar
- 1 tsp Cinnamon
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4 and grease two 6 hole donut tins with the butter
- Mix together the caster sugar, milk, vegetable oil, pumpkin puree and eggs in a bowl with a whisk
- In another bowl stir the self raising flour, cinnamon, mixed spice, ginger and nutmeg together
- Add the egg mixture to the flour mixture and whisk together until combined and smooth
- Divide the batter between the trays. You can put the batter into a piping bag or a jug to make it a bit neater to dispense into the trays, but you can do it with a spoon too
- Bake them for 12 minutes, then remove them from the tin (I use a spoon to gently prise them out) and leave to cool on a cooling rack
- Stir the icing sugar and cinnamon together in a bowl and add enough water to make a drizzling icing
- Set the donuts onto a rack with a baking tray underneath to catch any drips
- Either put the icing in a piping bag and drizzle it over the donuts or use a spoon to drizzle it
- Store leftovers in an airtight container and eat within 3 days
Notes
- Make sure your ingredients, particularly the eggs, are at room temperature before you start baking.
- You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well.
- If you live in a place where pumpkin pie spice mix is easily available, then you can use 2 tsp of that instead of the mix of spices I've listed in the recipe. I live in the UK so pumpkin spice mix is not something that's commonly sold here.
- You will need a 12 hole donut pan (or two 6 hole donut pans) to make this recipe. Check the recommend equipment section for a link to the one I use.
- Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 203kcal | Carbohydrates: 39g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 17mg | Potassium: 80mg | Fiber: 1g | Sugar: 24g | Vitamin A: 2331IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
