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Baked pumpkin crumb donute
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Baked Pumpkin Crumb Donuts

Tender and sweet fall treat
Prep Time20 minutes
Cook Time18 minutes
Course: Breakfast, Brunch, cakes, Snack
Cuisine: American
Keyword: baked donuts for fall, baked pumpkin donuts, pumpkin donuts
Servings: 12
Calories: 283kcal
Author: Judith Hannemann

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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)

Nutrition

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