Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 0.5 tsp (2g) baking soda
  • 2 tsp (5g) ground cinnamon
  • 0.5 tsp (1g) ground ginger
  • 0.25 tsp (1g) ground cloves
  • 0.25 tsp (1.5g) salt
  • 0.5 cup (115g) unsalted butter, melted and cooled
  • 0.5 cup (100g) coconut sugar
  • 1 large egg (50g)
  • 0.5 cup (120g) pumpkin puree
  • 2 tbsp (30ml) milk
  • 1 tsp (5ml) vanilla extract
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) milk
  • 0.25 tsp (1g) ground cinnamon
  • 0.5 tsp (2.5ml) vanilla extract

Instructions:

  1. Set the oven to 350°F (175°C) and lightly grease your donut pan with cooking spray or butter.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
  3. In a separate large bowl, beat the melted butter and sugar until combined. Stir in the egg, pumpkin puree, milk, and vanilla extract until the mixture is smooth.
  4. Slowly fold the dry ingredients into the wet ingredients. Stir just until no streaks of flour remain; do not overmix your Pumpkin Donuts batter.
  5. Spoon the batter into a piping bag or Ziploc bag with the corner snipped off.
  6. Pipe into donut cavities, filling them about ¾ of the way full. Note: This prevents them from overflowing and losing their shape.
  7. Bake for 12–15 minutes. The Pumpkin Donuts are done when the tops spring back when gently touched.
  8. Prepare the glaze by whisking together powdered sugar, milk, cinnamon, and vanilla extract.
  9. Let the Pumpkin Donuts cool for a few minutes, then dip them into the glaze.