Day 18: Baked Pumpkin Donuts with Nutella Glaze

I caved. I bought a donut pan. Doughnut, donut, or however you want to spell it, it was a bad decision. I'm already dreaming up the new donuts I will bake and then consume. The baking and blogging about it part is fine and actually quite productive, the eating six donuts part, well, not so much...

I can tell you one thing, if there were six donuts I would want to completely devour in one sitting, it would be these pumpkin flavored ones. Not like I'm speaking from experience though (cough cough). The good news is, they are baked, not fried, so the sin factor is reduced.  If they were fried, there's a chance you might have to remove me from my house via forklift sometime next year. No joke. In case you haven't seen, I live for pumpkin and nothing is better than a perfectly spiced donut. So, if you're looking for me in the next couple of days, I can be found inside the house with my baked pumpkin donuts repeatedly dipping them into coffee or milk...no forklift necessary.

Baked Pumpkin Donuts with Nutella Glaze - Makes 6 glazed donuts.
For the donuts:
(recipe adapted from Dessert for Two)

  • 1 cup flour

  • 1/4 cup + 2 tablespoons brown sugar

  • 1 teaspoon baking powder

  • 1/2 teaspoon salt

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon pumpkin pie spice

  • 3 tabelspoons pumpkin puree

  • 2 tablespoons + 1 teaspoon buttermilk

  • 1 large egg

  • 2 tablespoons unsalted butter, melted plus more to grease the pan


Preheat oven to 425 degrees. Grease your donut pan with butter. In a medium bowl sift together your flour, brown sugar, baking powder, salt, cinnamon, and pumpkin pie spice. In another separate bowl whisk together pumpkin puree, buttermilk, egg and melted butter. Add pumpkin mixture to your dry ingredients and mix together. Careful not to over mix. Fill each donut cavity in the pan almost to the top. The batter will be relatively thick, but that is fine. Bake in a 425 degree oven for 8-9 minutes until they are springy to the touch. Let them rest for 5 minutes in the pan before removing to a wire rack to cool.

For the glaze:

  • 1/2 cup powdered sugar (fresh tastes best)

  • 2 tablespoons nutella

  • 1-2 tablespoons whole milk


Whisk together until the right consistency for dipping donuts into. If too thick, add more milk. Too thin, add more nutella and powdered sugar. Dip tops of donuts into your glaze and serve fresh!

2 comments:

  1. Awww, so glad you enjoyed them!

    Thanks for the link up :)

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