This is a sponsored post, but all opinions expressed are my own.
Happy November! We are going to start rolling into the holiday season. I’m starting off with these baked pumpkin glazed donuts. I really should try frying them myself one time, though. I need to muster the courage to do that.
It’s always easier to bake donuts for me. It’s also healthier, less messy, and just as moist. Thanks to sugars from T-Sugars, these donuts came out superb!
I used Belgian Cassonade Sugar to make the donuts and Icing Sugar Mill to make the glaze and dust the tops. Can we talk about how convenient their packaging is for that? It’s literally a sifter built in to the lid. You twist the top of the canister to sift the fine sugar out and close it when you’re done. 
It’s rare to see a recipe use an entire can of pumpkin, but this one does. There’s no wasting or leftovers here! Dump that whole 15oz can into your batter. The end result is a moist donut that’ll last for days (not that it will last that long anyway).
In fact, my donuts were so moist that the glaze didn’t even harden as much as I would have liked and the powdered sugar on top kept getting absorbed into the dough. Oh well.
They still looked great! Since I only have one regular donut pan and one mini donut pan, that’s what I used to bake the whole recipe in one batch. I can see festive sprinkles being a great addition to these donuts.
Here’s what they look like inside:
In the end, they really taste more like a pumpkin bread than a donut, but I’m not complaining.
Using high quality sugars really make a difference in the overall taste of your product, so don’t skimp out! Recipe from Confessions of a Cookbook Queen.
Ingredients
- 1 (15 oz) can pumpkin
- 1 teaspoon ground cinnamon
- 1 cup light brown sugar
- 1/2 cup vegetable oil
- 2 large eggs, lightly beaten
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups powdered sugar
- 4 tablespoons warm water
- 1 teaspoon vanilla extract
Directions
- Preheat oven to 425. Spray donut molds with nonstick spray.
- In the bowl of your mixer, beat together the pumpkin, cinnamon, brown sugar, oil, and eggs.
- Gradually mix in the flour, baking soda, baking powder, and salt until just combined.
- Fill each donut mold about 3/4 full.
- Bake for 8 minutes, or until the tops spring back when lightly touched.
- Let the donuts cool in the pan for a few minutes, then turn out onto a cooling rack while you prepare glaze.
- In a medium bowl, whisk all the glaze ingredients together until smooth.
- Place a sheet of foil or wax paper under your cooling rack. Dip each donut in the glaze, allowing excess to drip off. Place back on the cooling rack until glaze is firm. Dust with additional powdered sugar, if desired.
I can’t help but share this adorable photo of my friend‘s baby snacking on one of my donuts! How cute is she?! I can’t even.
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