Ingredients
12
12 servings
- •nonstick cooking spray
- •2 large eggs, at room temperature
- •⅔ cup pumpkin puree
- •½ cup brown sugar
- •¼ cup white sugar
- •¼ cup unsalted butter, melted
- •¼ cup canola oil
- •1/2 teaspoon pumpkin pie spice extract
- •1 ⅓ cups all-purpose flour
- •2 teaspoons pumpkin pie spice
- •1 teaspoon baking powder
- •½ teaspoon baking soda
- •½ teaspoon salt
- •2 cups powdered sugar
- •¼ cup milk, or more to taste
- •1 teaspoon vanilla extract
- •1/2 teaspoon pumpkin pie spice extract
- •¼ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray doughnut pan with non-stick cooking spray.
- Combine eggs, pumpkin, brown sugar, sugar, butter, oil, and pumpkin pie spice extract in a bowl; mix until well combined.
- Sift flour, pumpkin pie spice, baking powder, baking soda, and salt together in a second bowl. Add to egg mixture and stir until combined. Evenly distribute mixture amongst the 12 donut pans. Wet finger and smooth out the tops.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 12 to 16 minutes. Cool completely on wire racks, at least 30 minutes.
- Stir together powdered sugar, 1/4 cup milk, vanilla, pumpkin pie spice extract, and salt in a bowl until completely combined. Add more milk, 1 tablespoon at a time, if necessary to reach desired glaze consistency.
- Dip one side of the doughnuts into the glaze and place on a rack over a cookie sheet to allow glaze to set.
Nutritional Facts
Per 12 servings
- Calories: 279
- Carbohydrate: 46g
- Fat: 10g
- Fiber: 1g
- Protein: 3g
- Sugar: 34g
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