These Baked Pumpkin Donuts with hazelnut glaze are simple to make and are the perfect comfort food Fall treat.
I got a couple sugar pumpkins this year – one in my CSA box and one from Trader Joes. I had no idea what I was going to do with them, but I knew I would roast them and make delicious things. I’ve been wanting to make baked donuts for some time now. Don’t get me wrong – I think donuts are best enjoyed in their true form, that is, fried in oil. But I don’t like to deep fry at home. I just think its a pain. If I can bake something and have it come out remotely close to something that is meant to be fried, and be just that much healthier in the process, than I’m game.
These donuts were so easy to make. I just tossed the entire sugar pumpkin in the oven at 400 degrees F for about 30 minutes until it was tender enough to cut in half without accidentally chopping my hand off (I don’t have the best knife skills, especially when it comes to very hard things like pumpkins and winter squash). Anyway, I scooped out the seeds, rubbed it with some oil, and roasted it some more until it was nice and soft. Then, once it cooled I peeled away the skin. Then I had this container full of wonderfully aromatic roasted pumpkin, and I wasn’t sure what to make with it. This season, I’ve already made a few awesome pumpkin recipes like a pumpkin fruit dip and pumpkin hazelnut pancakes. The next logical thing (for me) was to make donuts. I have a few more goodies coming out before Fall is over too.
The donut batter is really thick. I’m sure you can spoon it into the donut wells, but I found it to be a super easy process by filling a plastic storage bag and snipping off the corner and then squeezing the batter onto the baking sheet. Besides, its therapeutic to squeeze anything in a bag. Am I right or am I weird?
I could have gone with a basic glaze, but you know me better than that. I had some hazelnut extract in my pantry (as should everyone) and of course I always have a plentiful supply of vanilla because I make my own homemade vanilla extract every year. And, being in Oregon, I always have a handy supply of both whole and ground hazelnuts. Pumpkin and hazelnut were meant to be paired together. Trust Krissy on this one. Now go make some donuts.
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 cup pumpkin puree (fresh or canned)
- 2 eggs
- 1/4 cup milk
- 2 cups confectioners' sugar, sifted
- 1/4 cup heavy whipping cream*
- 1 teaspoon vanilla extract
- 1 teaspoon hazelnut extract
- 1 teaspoon pumpkin pie spice
- 2 tablespoons hazelnut meal (optional)
- Preheat oven to 325 degrees F. Grease wells of donut pan or line a baking sheet with parchment paper.
- In medium bowl, stir all-purpose flour, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; set aside.
- In bowl of stand mixture, beat butter until light and fluffy, about 2 minutes. Scrape sides. Add brown sugar and beat until well combined, another 2 minutes. Scrape sides again and add pumpkin puree; mix on medium speed until well combined.
- In a separate bowl, beat eggs and milk until well combined. With mixer running on medium low speed, slowly add half of the egg mixture and beat until well combined. Scrape sides, then add remaining egg mixture and beat until mixed.
- With mixer running, spoon flour mixture on large spoonful at a time until fully combined. Scrape sides again (lots of scraping, right?), then beat on medium one more minute to ensure all ingredients are well mixed. Batter will be very thick.
- Spoon into a a pastry bag or large plastic storage bag with corner snipped off. Squeeze bag to fill wells of donut pan or to pipe donut shapes onto a prepared baking sheet.
- Bake in preheated oven until donuts spring back when touched, 12 to 14 minutes. Transfer to a cooling rack.
- To make the glaze, heat confectioners sugar, pumpkin pie spice, heavy cream, vanilla and hazelnut extract over low eat in small saucepan, whisking continuously until glaze is warm and there are no lumps. Turn off heat but keep glaze in pan.
- When donuts are cool enough to handle, dip in warm glaze. Allow excess to drip off back into pan, and return to cooling rack to dry. Sprinkle with hazelnut meal, if desired.
- Recipe can easily be doubled. Serve immediately. If not planning on serving immediately, do not glaze donuts. Store unglazed donuts in airtight container and add glaze before storing.