Baked Pumpkin Donuts with Cream Cheese Frosting
Soft baked pumpkin donuts are filled with fall spices, and topped with a creamy maple-cinnamon cream cheese frosting. A healthier alternative to fried donuts that is easy to prepare, and fun to make with kids!
Servings: 8
Calories: 177kcal
Ingredients
Pumpkin Donuts
- 1 cups all purpose flour (125 g; fluffed, spooned & levelled)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- 1 large egg
- ⅓ cup brown sugar
- ½ teaspoon vanilla extract
- ⅓ cup pumpkin puree
- ⅓ cup milk
Maple-Cinnamon Cream Cheese Frosting
- ¼ cup powdered sugar
- ¼ cup cream cheese {brought to room temperature}
- ½ teaspoon ground cinnamon
- 4 tablespoon maple syrup
- ½ teaspoon maple extract
- heavy cream {as needed to thin out frosting}
Instructions
- Pre-heat oven to 350°F. Grease a standard donut pan and set aside.
- In a large bowl, mix together flour, baking powder, salt and spices. Set aside.
- In a separate large bowl, beat eggs lightly, and mix in brown sugar, stirring until no lumps remain. Stir in the pumpkin, milk, and vanilla until smooth.
- Mix the wet ingredients into the dry and mix until smooth.
- Spoon into the greased donut pan, filling ⅔ full.
- Bake for 8-11 minutes, until donuts spring back to the touch.
- Cool 5 minutes in pan, then transfer to a wire rack to cool completely.
- Frost when cooled.
Maple-Cinnamon Cream Cheese Frosting
- Combine all ingredients in a medium bowl, beat until smooth.
Notes
Do not frost donuts until just before eating. Donuts will keep in a sealed container for up to three days, while frosting will keep in the refrigerator.
Nutrition
Calories: 177kcal | Carbohydrates: 34g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 113mg | Potassium: 154mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1730IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 1mg