Baked Pumpkin Crumb Donuts
Tender and sweet fall treat
Prep Time20 minutes mins
Cook Time18 minutes mins
Course: Breakfast, Brunch, cakes, Snack
Cuisine: American
Keyword: baked donuts for fall, baked pumpkin donuts, pumpkin donuts
Servings: 12
Calories: 283kcal
- 1/2 cup vegetable oil
- 3 eggs
- 1 1/2 cups sugar
- 1 1/2 cups pumpkin puree solid pack not pie filling
- 1 1/2 tsp pumpkin pie spice in UK use mixed spice
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 3/4 cups + 2 tbs flour
Crumbs:
- 1/2 cup brown sugar
- 2 tbs butter
- 3 tbs quick-cooking oats
- 1/4 cup flour
Glaze:
- 1 cup confectioner's sugar icing sugar in UK
- 1 tbs milk
Preheat oven to 350F/180C. Spray donut pan with non-stick spray.
Mix all crumb ingredients in a small bowl and set aside.
Beat the oil, sugar, pumpkin, pumpkin pie spice, salt and baking powder in a large bowl.
Beat in the flour just until smooth.
Fill the baking pans--each "donut" uses about 1/4 cup to fill almost to the top. Top each with crumbs
Bake for 15-18 minutes or until toothpick comes out clean. Let cool in the pans for 5 minutes, then carefully remove to a cooling rack.
Mix the glaze and drizzle on top of the donuts while they are still warm.
Makes 12-18 donuts (I got 18)
Serving: 1donut | Calories: 283kcal | Carbohydrates: 61g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 329mg | Potassium: 107mg | Fiber: 1g | Sugar: 44g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 2mg