It’s probably safe to assume that at this point the country is replete with enough Thanksgiving dinner inspiration to last into the next millennium. A speedy Google search turned up 180 MILLION hits when I plugged in the words “Thanksgiving recipes”. So let’s all stop talking turkey for the moment and consider something nearly as pressing: What are we going to feed all the family and friends who descend for the holiday in the days following the famous feast? Here’s what. Homey, wholesome, crazy- good Baked Pumpkin Donuts.
Use a Baked Donut Pan
If you don’t have a baked donut pan already, get ahold of one because a batch of these beauties alone is worth the 10 bucks it will set back your bank account. I can boast about the recipe so very boldly because it’s not my own. It’s adapted from a recipe by Tracy Benjamin, the talent behind the blog, Shutterbean.
Because these donuts are baked instead of fried, there is no vat of boiling oil to contend with and the fat content is cut in half, if not more than that. The whole-wheat pastry flour and pumpkin ups the nutritional value, offsetting the decadence of that heavenly glaze.
Brown Butter Donut Glaze
The glaze results from browning a couple of tablespoons of butter in a pan until dark and aromatic, and then stirring it into confectioners’ sugar. You can also skip the glaze if you like and simply dust the finished donuts with confectioners’ sugar.
Baked Pumpkin Donuts Are Best When Warm
However you dress these babies up, do make them. When you do, know that they are best while still warm and enjoyed within a day or two of baking. They are tender, moist, and have the cozy, spiced flavors so redolent of fall. Piled onto a plate alongside a pot of coffee (and a pitcher of milk for the kids), I can’t imagine a better way to greet sleepy guests bunking in for the holiday.
If you like these baked pumpkin donuts, check out:
Pumpkin Molasses Gingerbread Cake
Pumpkin Spice Blueberry Muffins
7 Ways to Use Leftover Pumpkin Puree
Baked Pumpkin Donuts with Brown Butter Glaze
Ingredients
Donuts
- Oil or non-stick cooking spray for greasing the pan
- 1 cup whole-wheat pastry flour*
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon salt
- 1 cup pureed pumpkin (not pumpkin pie filling)
- 1/2 cup firmly packed brown sugar
- 1 egg
- 1/4 cup extra-virgin olive oil
Brown Butter Glaze (optional)
- 2 tablespoons butter
- 1/2 teaspoon vanilla extract
- 2/3 cup confectioners’ sugar
- 1 tablespoon milk, plus more as needed
Instructions
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Preheat oven to 325 F. Generously grease donut pan with oil or non-stick cooking spray.
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In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cardamom, and salt.
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In a small bowl, combine the pumpkin, brown sugar, egg, and oil, and whisk until smooth and blended.
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Add the pumpkin mixture to flour mixture and whisk until smooth and one even consistency.
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Spoon batter into a glass measuring cup with a lip for pouring or a small pitcher and fill donut pan about 1/4-inch shy of the top.
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Bake in the center rack of the oven until the top of the donut springs back when lightly pressed, about 13 minutes. Remove from oven and cool on the counter for 3 or 4 minutes. Invert pan and gently release donuts onto a rack to cool for another 10 minutes or so. Lightly dust with confectioners' sugar or make the brown butter glaze below.
Brown Butter Glaze
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Melt butter in a medium saucepan over medium heat until it bubbles and then turns nutty brown, 4 to 5 minutes. Add confectioner's sugar, vanilla, and milk to browned butter and whisk until silky smooth with no lumps. If the glaze solidifies a bit as it cools, add more milk, a few drops at a time as needed.
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Dip cooled doughnuts into glaze, allowing any excess frosting to drip back into bowl.
Recipe Notes
All-purpose flour or white whole-wheat flour can be substituted for the whole-wheat pastry flour.
Feel free to bake in a mini donut plan instead, figuring about 11 minutes of bake time.
Adapted from a recipe by Tracy Benjamin of Shutterbean
