Doughnuts are my ultimate weakness. I love to make them, but waiting for dough to rise and dealing with oil to fry them in is sometimes a little too much effort. Baked cake doughnuts are so much easier and time efficient, and these pumpkin baked cake doughnuts are the ultimate Fall and Winter treat! 

This recipe makes 12-14 doughnuts

Ingredients:

¼ Cup (57g) Softened Unsalted Butter

¼ Cup (50g) Vegetable Oil

2/3 Cup (135g) Brown Sugar, Packed

¼ Cup (50g) Granulated Sugar

2 Large Room Temperature Eggs

1 Tsp (4g) Vanilla Extract

1 Tsp (5g) Orange Zest 

1/3 Cup (87g) Pumpkin Puree 

2 2/3 Cup (320g) All Purpose Flour

1 Tsp (2g) Ground Cinnamon

1 Tsp (2g) Ground Ginger

½ Tsp (1g) Ground Nutmeg

¼ Tsp Ground Cloves 

¾ Tsp (3g) Salt 

1 ½ Tsp (4g) Baking Powder

½ Tsp (2g) Baking Soda 

3/4 Cup (180mL) Buttermilk, Room Temperature 

  For the glaze:

1 Cup (120g) Confectioner’s Sugar

½ Tsp (1g) Cinnamon

½ Tsp (1g) Ground Ginger

¼ Tsp Ground Nutmeg

¼ Tsp Salt 

1 Tsp (4g) Vanilla Extract

¼ Cup (56g) Melted Unsalted Butter

1 Tbs Milk

 Directions:

1.     Preheat oven to 425 Degrees F (220 C) and grease 2 doughnut pans. If you don’t have a doughnut pan, you cut squares of aluminum foil, pinch the middle to make a little pillar in the middle, and place those inside a muffin pan to imitate a doughnut pan. Grease with cooking spray. 

2.     In a large bowl, add the butter, brown sugar, granulated sugar, and oil and cream with a hand mixer for a few minutes. 

3.     Add the eggs one at a time, then add the vanilla, orange zest, pumpkin, cinnamon, ginger, nutmeg, cloves, salt, baking powder, and baking soda and mix until smooth. 

4.     Add the flour alternately with the buttermilk in 3 parts, starting and ending with the flour. 

5.     Gently spoon the batter into the prepared pans and bake for 10 minutes. 

6.     For the glaze, add all of the ingredients to a bowl and whisk until very smooth. Dip the tops of the cooled doughnuts in the glaze and allow to set for 5 minutes before enjoying.