Baked Pumpkin Donuts (Easy Recipe)

sallysbakingaddiction.com

Dan Thompson

1 and ¾ cups ( 219g) all-purpose flour ( spoon & leveled)

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

1 and ½ teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

½ cup (120ml) vegetable oil (or canola oil or melted coconut oil)

¾ cup ( 150g) packed light or dark brown sugar

2 large eggs, at room temperature

1 cup ( 227g) fresh or canned pumpkin puree

⅓ cup (80ml) milk

1 teaspoon pure vanilla extract

subheading: Brown Sugar Icing:

¾ cup ( 150g) packed light or dark brown sugar

¼ cup (60ml) milk

1 Tablespoon ( 14g) unsalted butter

½ teaspoon pure vanilla extract

1 and ½ cups ( 175g) sifted confectioners’ sugar

pinch of salt, to taste

optional: toppings, see note

Directions at sallysbakingaddiction.com

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