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Baked Pumpkin Donuts with Chocolate Icing
Baked pumpkin donut recipe
Course
Breakfast
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
donuts
Calories
298
kcal
Author
Kate @ I Heart Eating
Ingredients
Pumpkin Donuts
1/4
c
. butter
melted
1/4
c
. nonfat Greek yogurt
1 1/2
c
pumpkin puree
2
large eggs
1
tsp
. vanilla extract
1
c
. granulated sugar
2
c
. all-purpose flour
2
tsp
. ground cinnamon
1/2
tsp
. ground nutmeg
1/2
tsp
. ground ginger
1
tsp
. salt
1 1/2
tsp
baking powder
Chocolate Icing
1/4
c
. butter
2
T
. unsweetened cocoa powder
1/4
c
. milk
1 1/2
c
powdered sugar
1/2
tsp
. vanilla extract
Instructions
To make the donuts, preheat oven to 350 F. Spray two (6-count) doughnut pans with a flour-based baking spray, like Baker's Joy.
In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, salt, and baking powder. Set aside.
In a large bowl, whisk together the butter, yogurt, and pumpkin.
Add the eggs and vanilla; whisk until well-combined.
Whisk in sugar until combined.
Add flour mixture, and whisk until just incorporated.
Spoon batter into prepared pans, smoothing as needed.
Bake for about 10-15 minutes, or until set and light golden brown.
Let the donuts cool in the pan for about 5 minutes.
While the donuts are baking, prepare the icing.
In a saucepan, bring butter, cocoa powder, and milk to boil.
Remove from heat, and whisk in powdered sugar and vanilla until well-combined.
Remove donuts from pan and place on a wire cooling rack. I place a piece of parchment or a silicone baking mat under the rack to catch drips.
Drizzle icing over warm donuts.
Sprinkle with chopped pecans, if using.
Donuts are best enjoyed warm.
Notes
Nutrition values are estimates.
Nutrition
Serving:
1
donut
|
Calories:
298
kcal
|
Carbohydrates:
51
g
|
Protein:
4
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
47
mg
|
Sodium:
278
mg
|
Potassium:
187
mg
|
Fiber:
1
g
|
Sugar:
32
g
|
Vitamin A:
5050
IU
|
Vitamin C:
1.3
mg
|
Calcium:
62
mg
|
Iron:
1.7
mg