Baked Pumpkin Pecan Doughnuts

Since we’re all getting excited about pumpkin and stuff, let’s just dive right into something pumpkiny.

Cool?

You could say I’m on a baked doughnut kick lately. I wish I was on a juicing kick.

We can save that for next month. Wait. Uggh. That’s Halloween time. That’s mini Take 5 season.

I’m screwed; my kid cleaned up  last year!

Can I tell you something?

I only baked these doughnuts so I could feel better about glazing them with browned butter icing.

Calorie balance achieved! Pumpkin season has officially BEGUN in the Benjamin household.

And we’re off!

Ingredient gathering. It doesn’t take much. Look! It all fits on a baking sheet.

You of course will need a DOUGHNUT PAN. And if you already have one, AWESOME. You are on your way!

Mix all of your wet ingredients together. I did it in a pyrex measuring cup. So dang helpful.

Add the wet ingredients to the dry ingredients. Stir!

Batter’s up!

Put the batter in a greased DOUGHNUT PAN.

To get the batter in the doughnut pan, use a freezer bag. Cut the tip off and pipe it.

Bake them! Let’s get the frosting/glaze ready.

Oh! Pop some pecans in the oven while you’re baking your doughnuts. Should take 8 minutes to toast.

BROWNED BUTTER! Oh. You put it over the stove in a pan and heat it over medium heat til it browns.

Also. I see a smiley face in that butter. Brown butter is so dang friendly. On my thighs…

Add the browned butter to the powdered sugar. Add some milk to make it smooth.

Start your dipping!

Uh huh.

Now top with your chopped pecans. I left two without nuts cuz my kid has yet to embrace their glory.

He’ll learn. He’d better.

Oh and look what happens when you pick up the tray after glazing.

You just go ahead and swipe your finger up in there.

C for CRAZY good.

Get in the season.

Aaaaaand if you don’t have a doughnut pan, try this cake. It inspired my doughnuts.

And if you have leftover pumpkin, which you will make some pumpkin cream cheese. Ok. We’re done.

For now… proceed with pumkin-ing.

 

Baked Pumpkin Pecan Doughnuts

makes 6

  • 1 cup all- purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 cup pureed pumpkin
  • 1/2 cup packed dark brown sugar
  • 1 egg
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract

for the topping:

  • 1/2 cup toasted pecans, chopped
  • 1  cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons butter
  • 3-4 teaspoons milk

Heat oven to 325 F. Coat doughnut pan with non-stick cooking spray. In a large bowl, whisk flour, baking soda, cinnamon, ginger and salt. In a small bowl, whisk pumpkin, sugar, egg, oil and vanilla until smooth. Add wet mixture to flour mixture; whisk until blended & smooth.

Spoon batter into a large resealable plastic bag. Cut of the corner and squeeze batter into prepared doughnut pan about 2/3 full. Bake for 13 minutes, until doughnuts spring back when lightly pressed. Cool in pan on rack 3 minutes, then carefully turn out directly onto rack to cool.

Melt butter in a small saucepan over medium heat for 4-5 minutes, until browned. Pour browned butter into a bowl with confectioner’s sugar. Stir in vanilla and milk until frosting reaches a smooth, glazey consistency.

Dip cooled doughnuts into bowl and allow excess frosting to drip back into bowl. Transfer to rack. Top with chopped pecans and serve immediately.

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97 Comments

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  • September 12, 2012

    They look fabulous! I have been on such a pumpkin kick..cake, bread, muffins, but not donuts. Now, I want pumpkin donuts!

  • September 12, 2012

    I am trying to decide in which recipes I will use the very expensive* bag of pecans I am going to buy. I think this one will probably make it into the cut!

    *All bags are expensive here, I think prohibitive is more the word for it.

  • September 12, 2012

    You have no idea how happy I am this recipe only calls for 1/2 cup of sugar!

  • Lori
    September 12, 2012

    The girlfriends and I are planning a ‘pumpkin fest’. Baking all afternoon and eating all night. These are going on my list…thanks!

  • September 12, 2012

    Mmm these just scream fall! Yum!

  • Kat
    September 12, 2012

    Ohhhh baby! I am making these this weekend!

  • September 12, 2012

    This might be the last little push I need to get a doughnut pan. I’m about to go on a pumpkin bender!

  • September 12, 2012

    Hurray for pumpkin season! Also, doughnuts > juice cleanses. As you and Joy were saying a couple weeks ago, “YOLO”. You can juice any time of the year, but you can only reasonably eat pumpkin for about 3 months of it!

  • September 12, 2012

    You made these look so pretty. :)

  • September 12, 2012

    I am bad so I always fry my doughnuts. Which means it’s a bit of work and a nice big mess. Which means I am not quite so bad because all of that keeps me only making them in occassion. Right?

    Anyway, I saw these when you shared a pic. last week. I HAVE to make them! I am convinced if I bakec doughnuts, I would live on a kick.

  • September 12, 2012

    OK, between these AND your dark chocolate cake doughnuts, I think you’ve convinced me to buy a doughnut pan. These look AMAZING!

    I’m crazy excited for fall this year. Bring on the pumpkin! :)

  • September 12, 2012

    I see a smiley face with an eye patch in that brown butter!

    I like your thought process: baked, not fried, therefore fewer calories, therefore brown butter icing. Ha!

  • September 12, 2012

    It’s the most wonderful time of the yeaaaaaar!

    (I think Christmas got it wrong)

  • September 12, 2012

    Yesss!! Just bought a donut pan and made your Dark Chocolate Donuts, these are next on the list for this weekend! YOLO those donuts!

  • September 12, 2012

    I totally need a doughnut pan!

    I love the pics of Coop in the fireman costume. Any idea what he’s going to be this year?

    It’s my daughter’s first halloween, she’s going to be a kitten!

  • September 12, 2012

    Good thing I have a donut pan now! :)

  • September 12, 2012

    Wow. Those are gorgeous and sound amazing. (& I must say the shine on the glaze? TOO beautiful)

    Coincidentally, I was having a rough morning this a.m. (think I ate breakfast too late, so was low blood sugar/emotional?) and my DARLING husband said “Have a doughnut, sweetie.” We don’t actually have any (pretty much never do), but I did have 2 cookies, and felt better.

    He is the best. And he understands the healing power of a good doughnut. So, think of all the good you are doing by promoting them & their soothing qualities through the world. =)

  • Sini
    September 12, 2012

    Oh this looks so dang good! How much do I need pumpkin to make about 1 cup of pumpkin puree? Will butternut pumpkin work fine?

  • September 12, 2012

    Oh man, these look amazing! I’m going to be dreaming (and drooling) about these doughnuts until I can break out the canned pumpkin & my doughnut pan tonight!

  • September 12, 2012

    This recipe is the final straw – totes heading to the King Arthur store after work to pick up a donut pan! Thank you!!!!!

  • September 12, 2012

    I have a friend who is having a really hard time… I am going to make these tonight and drop them off to her tomorrow.
    Thanks!!

  • Mindy
    September 12, 2012

    Do you know if these freeze/defrost well? They sound too dangerous for one sitting! Can’t wait to try….

    • Tracy
      September 12, 2012

      Oh! I’m not sure. Between the 3 of us, we can go through them easily. Anyone know??!

  • Patri Lara
    September 12, 2012

    Oh, my God!!!! They look sooooo good! I want them!!! Already know what I will be baking this weekend!!! :) Thanks!!!!

  • September 12, 2012

    These look amazing! And perfect for this time of year.

  • September 12, 2012

    those look dangerously good. and kinda perfect for a weekend treat (or a way to totally show off to the office)

  • September 12, 2012

    Wow! Another batch of doughnut perfection! Love the C picture!

    • Tracy
      September 12, 2012

      ;)

  • Leah
    September 12, 2012

    What if you don’t have a doughnut pan?? Suggestions??? BTW I LOVE this blog and Joy the Baker’s yall are so fun!

    • Tracy
      September 12, 2012

      i think you could just make them in a muffin pan? thanks for listening!!!!

  • Jess S
    September 12, 2012

    I bought a doughnut pan today! I’m so excited to make this recipe and your banana doughnuts with peanut butter frosting! Can’t wait to share with everyone! Thanks Tracy for another fabulous post!

  • September 12, 2012

    So excited to try these! I bought a doughnut pan ages ago that I’ve only used once, and the recipe failed massively. These look amazing!

  • September 12, 2012

    When I bought my doughnut pan last year, the first thing I made were gluten-free pumpkin doughnut. You’ve inspired me to break out the pan and kick off Fall with a batch of these!

  • Emily D.
    September 12, 2012

    DONUTS?! PUMPKIN?! BROWN BUTTER?!
    Into it.

  • September 12, 2012

    OMG!!!! I am jumping for joy!!! I can not wait to make these. I am a doughnut freak and these look like heaven on earth!!!!!

  • September 12, 2012

    Oooooh yes. Pumpkin time!

  • September 12, 2012

    These donuts (doughnuts? How are we spelling this?) look INSANE. And browned butter is absolutely the best possible flavor to pair with pumpkin anything. I love that pumpkin season has begun. Yay!

  • September 12, 2012

    I don’t have a doughnut pan, and I’m sad now. These look fabulous… makes me think of the Dunkin pumpkin donuts they have every year. OK, I’m happy again :)

  • Carrie
    September 12, 2012

    GET IN MA BELLY!!!

  • September 12, 2012

    I want these donuts all up in my fall. What? I don’t have a donut pan so I just might try to make donut holes!

    Also, Take 5′s are the devil.

  • Marilyn
    September 12, 2012

    Okay fine, fine..I get the message, Tracy!
    Get a muffin pan…FINE!!

    Love this..drool.

  • shay
    September 12, 2012

    i am always impressed with your doughnuts-but this put me over the top. I NEED to make these!! :)

  • Mira C
    September 13, 2012

    These look sooooo good. You make a girl want to buy a donut pan!

  • Kimiko
    September 13, 2012

    Dang now I want to make these… is there an alternative to a donut pan? Like maybe a could make donot holes or something ina mini muffin tin? Do you think it would work…

    I am DYING to make this now. I love me some toasted pecans!

    • Kimiko
      September 13, 2012

      please excuse my mistakes…

      “maybe I could make donut holes…” Ugghh one of those days…

  • September 13, 2012

    Argh! You are forcing me to buy that donut pan!

  • Liz
    September 13, 2012

    Tracy! I’ve been wanting to bake something with pecans all week, and when I saw your post, I knew this was the recipe :) I made these gluten free last night, and they are AMAZING!!
    Thank you, thank you, thank you!!!

    • Tracy
      September 13, 2012

      YAAAAAY!!! I’m totally into pecans lately too. Weird.

    • Mira C
      September 17, 2012

      What gluten free flour mix did you use?

      • Liz
        September 20, 2012

        I generally go by what Shauna on gluten free girl does and make a mix of half whole grain flours and half starch. But in this case I was running low and just used Bob’s Red Mill AP mix.

  • September 13, 2012

    Tracy! Goooooood God those look fantastic!! Coming here at 3 in the afternoon was a bad choice, I have mad hunger cravings now! Thanks for continuing to inspire me! You rock!

  • Mary
    September 13, 2012

    “Brown butter is so dang friendly. On my thighs…”

    • Mary
      September 13, 2012

      Okay? I guess the rest of my commend didn’t post. :(

      But that made me burst out into laughter at work. More pumpkin everything please!

      • Tracy
        September 13, 2012

        hehe

  • September 13, 2012

    SO so so yum!!! I just need to get one of those nifty doughnut pans.

  • September 13, 2012

    God I love baked pumpkin goods and I’m so glad it’s officially ok to now start eating them again. I really need to get myself a donut pan so I, too, can feel better about eating donuts.

  • Melanie
    September 15, 2012

    Just made these… they are seriously delicious!

  • Sarah D
    September 20, 2012

    Made these tonight. AMAZING. my husband raved and I licked the bowl from the brown butter icing. It was my favorite part of the whole thing.

  • September 25, 2012

    Oh my heavens … These look amazing :-)

  • KikiCo
    October 14, 2012

    I’m sure that you can appreciate that with having a 9 1/2 month old baby girl, I can’t always get to things right away… so a whole month and a day after reading this post (and literally dreaming about them) I finally got to make these doughnuts – YUMMERS!!! My darling husband had taken our daughter out for a walk and when they got back in she was passed to me just as I was smelling a just cooled pre-glazed doughnut (is that weird?). She leaned in towards it, I was assuming to smell it too, and she took a big chomp out of it! Oops! Anyway, she was full of smiles but little did she know that if she’d held off just a few more moments it would have been deliciously glazed and pecanified! :)

  • Laura
    October 28, 2012

    I bought a doughnut pan just so I could make these pumpkin doughnuts. I tripled the recipe and took my doughnuts (except for the 2 that I ate immediately) to a Halloween party at work, where everyone went crazy for them! I decorated them with candy corn instead of pecans because of a nut-allergic coworker; pecans would have been tastier but the candy did make them pretty. Anyway, thanks; these were the hit of the party!

    • Tracy
      October 28, 2012

      YAY!!! That makes me so happy.

  • Sini
    October 28, 2012

    I made them today and enjoyed them with my family. Oh how wonderful they were! My first homemade doughnuts :) I have to say I’m a bit proud of myself. Thanks, Tracy!

    • Tracy
      October 28, 2012

      I’m proud of you!

  • Sini
    October 29, 2012

    Hey I forgot to ask! There are a few errors in the recipe and I wanted to ask about them.

    “Add milk mixture to flour mixture; whisk until blended & smooth.” Milk?? What milk? There isn’t any milk listed.

    “Stir in vanilla and milk until frosting reaches a smooth, glazey consistency.” How much vanilla? I used ~1/4 tsp.

    Thanks :)

    • Tracy
      October 29, 2012

      Whoa! I’m sorry about that. Milk mixture was supposed to be WET and I added about a teaspoon of vanilla to the glaze. Thank you for catching that. It’s been fixed.

  • Becky
    November 8, 2012

    There is no mention to how many doughnuts this makes. I am off to the store so I guess I will just make sure I have double of everything.

    • Tracy
      November 8, 2012

      Makes 6!

  • Khadijah
    December 1, 2012

    These doughnuts are amazing!!! I made them in my mini doughnut pan and people love them!! I dont even frost them they are perfect I am thinking about trying with apple sauce and making apple spice doughnuts!! :)

  • Meira
    January 10, 2013

    Hm… Can I make this in a bundt pan? Like one big donut?

  • October 18, 2013

    I made these the other day in a mini pan, because I need 24 doughnuts, 6 would never be enough ;), but I replaced the oil in the batter with browned butter… yumm! I love this recipe, it makes the softest doughnuts!

  • Jenny
    February 14, 2014

    I have half a cup of pumpkin in my freezer that I’ve been trying to use up. I’m gonna halve this recipe and make some doughnuts for V-day!

  • September 17, 2014

    I just made these doughnuts this past weekend and they were so good! I shared the recipe on my blog here: http://www.love-laurie.com/2014/09/baked-pumpkin-doughnuts-with-brown.html

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