Frosted Pumpkin Doughnuts
Delightful frosted pumpkin doughnuts that combine warm fall flavors with creamy frosting. Perfect for breakfast, snacks, or dessert!
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Frosting
- 1 cup powdered sugar
- 2 tablespoons milk (plus more if needed)
- 1/2 teaspoon vanilla extract
Optional Ingredients
- food coloring for decoration
- cinnamon for optional sprinkling
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 12-cavity doughnut pan or lightly spray with cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, oil, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Spoon the batter into the prepared doughnut pan, filling each cavity about 3/4 full.
Baking
- Bake for 10–12 minutes, or until the doughnuts spring back when lightly touched and a toothpick inserted comes out clean.
- Let the doughnuts cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Frosting
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, 1 teaspoon at a time, if the frosting is too thick.
- Dip the top of each cooled doughnut into the frosting and let the excess drip off. Place the frosted doughnuts on a wire rack and let the frosting set for a few minutes. Optionally, sprinkle with cinnamon or use food coloring for festive decorations.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to a week. For longer storage, freeze the doughnuts before frosting them.