Can you all tell I love me some donuts!?! 😆 And these are pumpkin so that’s even better! I love pumpkin everything! I am the pumpkin freak you see buying a pumpkin coffee when it’s still September! There is nothing better than a pumpkin donut with pumpkin glaze! 😍 Seriously, it’s like heaven! These donuts are light, perfectly sweet and they just SCREAM fall!
To bring these donuts over the top I decided to use fresh pumpkin instead of canned pumpkin. You can definitely use canned but I think using fresh makes them all that much better! It’s super easy too! Make sure you use pie pumpkins, or sugar pumpkins. (You can usually find them at the grocery store as early as the beginning of September.) Just cut the pumpkins in half and remove the stringy pulp and seeds. Place the pumpkins on a baking sheet face down. Roast for 30-40 minutes at 350° until pumpkins are soft and can be pricked with a fork easily. Once the pumpkins cool peel off soft skin and purée in blender until smooth. Voilà, you got your pumpkin puree! See, easy peasy! You got this! And you will be sure to impress everyone with your pumpkin roasting skills! 😀
Ingredients for donuts:
2 cups of flour
1/2 cup brown sugar
1 1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/2 tsp salt
1/4 tsp baking soda
1 cup pumpkin purée
1/4 cup buttermilk
1/4 cup softened butter
**To make your own pumpkin pie spice mix together 1/4 cup cinnamon, 4 tsp nutmeg and 1 tbsp allspice. Save remaining mixture in airtight container.
Directions for Donuts:
Preheat oven to 325°.
Stir flour, brown sugar, baking powder, pumpkin pie spice, salt and baking soda together. Add pumpkin purée, eggs, milk and butter. Beat with mixer on low speed until well combined.
Fill greased donut cups halfway.
Bake for 10 minutes or until donuts spring back when touched.
Ingrecients for for pumpkin glaze:
1 cup powdered sugar
1 tbsp milk
1/2 tsp vanilla
2 tbsp pumpkin purée
1/2 tsp cinnamon
2 tbsp melted butter
Directions for glazing donuts:
Whisk together powdered sugar, milk, vanilla, pumpkin, cinnamon and butter.
If the glaze is too thin or runny add more powdered sugar to thicken it up.
Once the donuts have cooled, dip each donut into the glaze, then place them on a parchment paper lined pan or plate.
**When storing the donuts, don’t keep them in an airtight container. This will cause the the glaze to become soft and runny.**