Spice up your autumn with these incredibly moist and delicious pumpkin cake donuts! Forget those dry, bland donuts from the store – this homemade recipe delivers a burst of pumpkin spice flavor in every bite. Perfect for a cozy afternoon treat, a festive gathering, or a quick and easy breakfast, these donuts are guaranteed to become a new family favorite. This recipe offers a delightful blend of easy preparation and impressive results, making it ideal for both beginner bakers and seasoned pros. Let's get started!
Ingredients:
For the Donuts:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup pumpkin puree (canned)
- ¾ cup granulated sugar
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 2-4 tablespoons milk
- ½ teaspoon vanilla extract
Instructions:
Making the Pumpkin Donut Batter:
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Preheat your oven to 350°F (175°C). Grease a donut pan well, or line it with paper liners. This prevents sticking and ensures perfectly shaped donuts.
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In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Make sure all the dry ingredients are thoroughly combined to avoid clumps in your batter.
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In a large bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla extract until smooth.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix; a few lumps are okay! Overmixing can lead to tough donuts.
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Fill each donut cup about ¾ full.
Baking the Donuts:
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Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary slightly depending on your oven.
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Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This step is crucial; letting them cool slightly in the pan prevents them from breaking.
Making the Cream Cheese Glaze:
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While the donuts are cooling, prepare the glaze. In a medium bowl, beat the softened cream cheese until smooth.
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Gradually add the powdered sugar, beating until combined.
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Add the milk, one tablespoon at a time, until you reach your desired consistency. You may not need all 4 tablespoons.
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Stir in the vanilla extract.
Glazing the Donuts:
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Once the donuts are completely cool, dip the tops into the glaze, ensuring they are evenly coated.
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Place the glazed donuts back on the wire rack to let the glaze set.
Tips for Perfect Pumpkin Cake Donuts:
- Don't overmix the batter: Overmixing develops gluten, resulting in tough donuts. Mix until just combined.
- Use fresh pumpkin puree: Canned pumpkin puree is best for this recipe.
- Let the donuts cool completely before glazing: This prevents the glaze from melting.
- Adjust the glaze consistency: Add more milk for a thinner glaze, or more powdered sugar for a thicker glaze.
Variations:
- Chocolate Glaze: Swap the cream cheese glaze for a rich chocolate ganache.
- Spiced Glaze: Add extra cinnamon or pumpkin pie spice to the cream cheese glaze.
- Nuts: Add chopped pecans or walnuts to the batter for added crunch.
Nutritional Information (per donut, approximate):
- Calories: Approximately 250
- Fat: Approximately 12g
- Sugar: Approximately 20g
These pumpkin cake donuts are a fantastic addition to your fall baking repertoire. Their ease of preparation and irresistible taste make them perfect for any occasion. Enjoy!