Classic Baked Pumpkin
+ Cinnamon Sugar Glazed Donuts
If this picture doesn’t stop you in your tracks…I guess I’m trying too hard. BECAUSE holy smokes, these are good!
I’m going to be making these A LOT this Fall.
The simple batter, comes together quickly – no surprises or super fancy ingredients here. Just pure organic pumpkin puree, dark brown sugar, fresh ground cinnamon, a cage free egg, gluten free flour and all the extras to garnish them.
The flavors of Fall
Fall always gets me turning my oven on more and getting me to bake all the flavors.
Pumpkin, apple, maple, cinnamon, clove, nutmeg…oh what, else?
What’s your favorite Fall flavor?
More donut recipes I can't get enough of.
Classic Baked Glazed Pumpkin + Cinnamon Sugar Donuts
- Total Time: 20 minutes
- Yield: 12 1x
- Diet: Gluten Free
Ingredients
- 6 tablespoons salted butter
- 1/3 cup + 1 tablespoon packed brown sugar
- 1 teaspoon vanilla extract
- 1 egg, room temperature
- 1/2 cup pure pumpkin puree
- 2 tablespoons milk
- 1 1/4 cups gluten free flour blend
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- optional: chopped pecans for garnish
Cinnamon Sugar
- 1 tablespoon white sugar
- 1 teaspoon cinnamon
Mix the sugar and cinnamon together
Cinnamon Sugar Glaze
- 1 teaspoon milk
- 1/2 teaspoon cinnamon
- 3 tablespoons powdered sugar
Mix all ingredients together until it is smooth.
Instructions
- Heat a small sauce pan up over medium heat. Add in the butter and swirl the pan occasionally until the butter foams and just starts to brown. Remove from the heat and transfer into a small bowl or cup. Place it into your freezer for 5 minutes.
- Meanwhile, preheat your oven to 350F. Generously grease your donut pan and set aside.
- Place the brown sugar and cooled browned butter in the bowl of a stand mixer. Mix on medium/high until the mixture turned lighter and creamy about 1-2 minutes.
- Add in the vanilla extract, egg, pumpkin puree and milk. Mix gently to combine. Scrap down the side.
- Add in the remaining ingredients (not the pecans) and stir until just combine and all the flour is incorporated.
- Add the batter into a Ziploc bag to easily ‘pipe’ it into the donut rounds or use a small spoon – just be careful not to over fill the molds. Repeat until all 6 are filled.
- Bake for 10 minutes or until they are cooked through. Remove from the oven and tap them out onto a wire cooling rack. Repeat and bake another 6 with the remaining batter.
- Melt 1 tablespoon of butter in a small bowl. Using a pastry brush, brush one side on the donuts and then press it slightly into the cinnamon and sugar mixture to coat it. Repeat until all donuts are coated.
- Drizzle the tops with the glazed and garnish with chopped pecans (if desired).
Notes
I love adding the batter into a large Ziploc bag. Trim a small corner off with scissors and tighten or twist the opposite end to resemble a piping bag. Gently squeeze the batter in a circular motion in the donut molds.
- Prep Time: 10
- Cook Time: 10
- Category: baking
- Method: oven
- Cuisine: donuts
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
You might also like
