baked pumpkin donuts
Recipe and Images Provided by in bloom bakery
Our family, including our beloved Grandma Lorraine, who famously told us that “there’s not much in life that can’t be made better with butter,” has made developing the perfect batch of butter our family legacy. This goal is more than 125 years in the making, a passion passed on from generation to generation, including our children, who make up generation six.
The end result is a line high butterfat butter in multiple, dreamy flavors, from sea salt butter to the garlic herb variety.
You can grab the rolled version of our butter — or the classic sticks you’ll often find on store shelves — from your local market or specialty store, by using our location tool.
So, without further ado, here’s our recipe for Baked Pumpkin Donuts:
For the Baked pumpkin Donuts Batter
- ½ cup + 2 tablespoons Minerva Dairy Unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ cup buttermilk, at room temperature
- 1 cup canned pumpkin puree
- 2 ¼ cups all purpose flour, sifted
- 1 tablespoon ground pumpkin pie spice
- 1 ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
For the Spiced Maple Glaze
- 1 ½ cups powdered sugar
- 6 tablespoon maple syrup
- ¼ teaspoon ground pumpkin pie spice
For the Donut Batter
Preheat the oven to 350 degrees. Lightly grease a donut pan with non stick spray.
Add the softened butter and granulated white sugar to a large bowl. Cream together for 2 minutes with an electric mixer.
Then add in the eggs and vanilla and mix until pale in color and smooth, about 1 minute.
Next add in the buttermilk and canned pumpkin puree and mix until combined.
In a separate bowl, whisk together the all purpose flour, pumpkin pie spice, baking powder, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix until combined.
Transfer the donut batter to a piping bag fitted with a large circular tip. Pipe the donut batter into the donut pan, ¾ of the way full.
Bake the donuts for 12-13 minutes, or until a toothpick comes out clean from the centers. Let them cool for 2-3 minutes in the pan and then transfer them to a cooling rack until completely cool.
For the Spiced Maple Glaze
In a small bowl, whisk together the powdered sugar, pumpkin pie spice and maple syrup. If it is too thick after all 6 tablespoons of syrup have been added, add more a tablespoon at a time. (The glaze should be thick enough to drip very slowly from the whisk.)
Dip each donut in the glaze to coat each thickly. Let the glaze dry until it’s set before serving. It usually takes about 15 minutes or so.
You can store these baked pumpkin donuts in an air tight container for up to three days.