Cinnamon Glaze Pumpkin Donuts

Baked Pumpkin Doughnuts with Cinnamon Glaze


– 1 measure universally handy flour

– ¾ teaspoon heating powder

– ⅛ teaspoon heating pop

– ¼ glass tan sugar

– ½ glass pumpkin puree

– 1 entire egg

Cinnamon Coat

– 1 mug powdered sugar


1. Preheat the broiler to 350f. Shower a doughnut dish with non-stick cooking spread.

2. Filter together the flour, heating powder, salt, preparing pop, nutmeg, cinnamon and ginger in an extensive dish. Put aside.

3. In an alternate vessel, cream together the tan sugar, margarine and pumpkin until decently mixed. Include the egg, blend well, then blend in the milk and vanilla. Mix the dry fixings into the pumpkin mixture until decently mixed and smooth.

4. Place the mixin an extensive zip-top sack or a cake pack with a round tip. Cut off the corner and channel into the doughnut dish. Prepare in the preheated stove until a toothpick embedded in the focal point tells the truth out, around 8 minutes if preparing super minis, 10-12 if heating customary size doughnuts. Expel dish from stove, let rest for 5 minutes, then expel from skillet and permit to cool totally on a wire rack.

5. Come back to the wire rack to permit the coating to set. Utilizing a spreader or little spatula may help spread the coating somewhat be