Baked Pumpkin Donuts sweetened just enough to fill the illusion of a fried donut. Topped with roughly chopped pepitas for visual reference.
- 2 tbsp. whole milk
- 1/4 tsp. vinegar
- 3 tbsp. unsalted butter, melted
- 1/2 c. white whole wheat flour
- 1/2 c. unbleached all-purpose flour
- 1 tsp. aluminum-free baking powder
- 1/4 tsp. kosher salt
- heaping 1/4 tsp. cinnamon
- 1/8 tsp. ground ginger
- 1/8 tsp. ground nutmeg, fresh
- 1/16 tsp. cloves
- 1/2 c. pureed roasted pumpkin or canned
- 1/4 c. brown sugar, packed
- 2 tbsp. honey
- 1 large egg
- 1/2 tsp. pure vanilla extract
- 1 c. powdered sugar, plus more
- 3 tbsp. whole milk
- pinch of salt
- 1/4 c. pepitas, roughly chopped
- Preheat oven to 400 degrees.
- In a small cup, stir together milk and vinegar. Allow to sit for about 5 minutes to curdle. Melt butter and set aside to cool.
- Meanwhile, whisk together flours, baking powder, salt, cinnamon, ginger, nutmeg, and cloves in a large bowl. (If you have pumpkin pie spice, omit other spices and use 3/4 teaspoon.) Set aside.
- Into the cooled butter, whisk in pumpkin, sugar, honey, egg, vanilla extract, and curdled milk until evenly combined. (Tip: dip honey measuring utensil in the melted butter first for easy honey removal.)
- Whisk together wet and dry ingredients until just combined. Over-mixing will create a dense donut.
- Spray donut pan. Add batter to a piping bag and pipe evenly into the pan.
- Bake for 7-8 minutes. Donut should spring back when pressed. Allow to cool 1 minute before turning pan over to remove donuts onto a cooling rack.
- Meanwhile, make glaze. In a flat-bottomed bowl, whisk together powdered sugar, milk, and salt until smooth. Once donuts have cooled completely, about 15 minutes, dunk in glaze rocking the donut around the bowl to evenly coat. Place on cooling rack. With the remaining glaze, stir in 3-4 more tablespoons or so more of powdered sugar to thicken the glaze. Spoon extras around the top of each donut. Sprinkle with pepitas and allow to dry, about 40 more minutes. Serve.