Best Pumpkin Donuts With Pumpkin Cream Cheese Frosting Recipes

PUMPKIN DONUTS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees. Spray a nonstick donut pan with oil and set aside. Whisk together flour, baking powder, cinnamon, clove, ginger, nutmeg, and sea salt in a large bowl.
• In another bowl, combine pumpkin puree, brown sugar, butter, eggs, and vanilla extract and mix until smooth. Add wet mixture to dry mixture and stir until just combined and you have a uniform batter with no dry pockets.
• Transfer batter into a pastry bag or ziploc bag with one corner snipped off and pipe into prepared donut pan.
• Place pan onto middle oven rack and bake for about 12 minutes or until tops of donuts are very slightly browned and a toothpick inserted in the center donut comes out clean. Place donuts onto cooling rack and allow to cool to room temperature.
• Add all frosting ingredients to a bowl and beat with a hand or stand mixer until and smooth. Frosting should be thick but spreadable.
• Place one donut, upside down, into bowl of frosting and gently press until halfway submerged. Twist the donut horizontally then lift it straight up out of the bowl. Repeat with remaining donuts until all are frosted.

BAKED PUMPKIN DONUTS WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350ºF. Spray a donut pan with non-stick spray and set aside.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and pumpkin pie spice and set aside. In another bowl whisk together the oil or melted butter, brown sugar, eggs, pumpkin puree, milk, and vanilla extract.
• Add the wet ingredients to the dry ingredients and mix until well combined.
• You can either spoon the batter into the donut holes or use a large piping bag or zipped-top bag which I highly recommend. Simply cut the corner off the bottom of the bag and pipe the batter into each donut hole, filling about halfway. With damp hands press them gently to smooth them out, this also prevents burning the tops.
• Bake for 10-12 minutes or until the edges and tops are lightly browned. Cool donuts in the pan for 5 minutes then transfer to a cooling rack. Repeat with the remaining batter.
• In a medium-size bowl, combine the softened butter and cream cheese. Beat until smooth. Add the powdered sugar and vanilla extract. Beat until smooth.
• Spread the frosting over the top of the cooled donuts. Sprinkle the chopped pecan nuts over the donuts. Best served fresh.
• Store leftovers in the refrigerator.