Pumpkin Spice Baked Donuts

Spiced autumn treats with cinnamon icing

Course Dessert

Cuisine American

Keyword Donut

Prep Time 25

Cook Time 12

Total Time 37

Servings

Calories 203kcal

Author thebakingexplorer

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

Metric - US Customary

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

Mixed spice is a British spice blend containing Cinnamon, Coriander Seed, Nutmeg, Clove, Pimento, Ginger. If you can't get hold of it, use a Pumpkin Spice mix instead

Nutrition