Ingredients
For the Pumpkin Doughnuts
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2 cups all-purpose flour
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1½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon kosher salt
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2 teaspoons pumpkin pie spice
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¼ cup unsalted butter, softened
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½ cup brown sugar
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1 large egg
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½ cup pumpkin puree
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⅓ cup milk
For the Cinnamon Icing
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½ cup powdered sugar
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¼ teaspoon ground cinnamon
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1 tablespoon milk
Instructions
Preheat the oven to 375°F. Grease a doughnut pan with cooking spray or a light coating of butter.
2. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
3. Cream the Butter and Sugar
In a separate bowl, beat the softened butter and brown sugar with a hand mixer or stand mixer until creamy and well combined.
4. Add the Wet Ingredients
Beat in the egg, pumpkin puree, and milk until the mixture is smooth.
5. Make the Doughnut Batter
Gradually add the flour mixture to the pumpkin mixture. Mix gently until just combined, scraping down the sides of the bowl as needed.
Avoid overmixing to help keep the doughnuts soft and tender.
6. Pipe the Batter
Transfer the batter to a large resealable plastic bag. Seal the bag and push the batter toward one corner.
Cut a ½-inch opening in the corner, then pipe the batter evenly into the prepared doughnut pan.
7. Bake
Bake for approximately 15 minutes, or until the doughnuts are set and a toothpick inserted into a doughnut comes out clean.
Let them cool in the pan briefly before transferring them to a cooling rack.
8. Make the Cinnamon Icing
In a small bowl, whisk together the powdered sugar, ground cinnamon, and milk until smooth.
If the icing is too thick, add a few drops of milk. If it’s too thin, add a little more powdered sugar.
9. Drizzle and Serve
Once the doughnuts have cooled, drizzle the cinnamon icing over each one.
Allow the icing to set slightly before serving.
Notes
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Use softened butter: Let the butter soften at room temperature so it creams smoothly with the brown sugar.
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Measure flour carefully: Spoon flour into the measuring cup and level it off to avoid dense doughnuts.
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Don’t overmix: Stir the batter just until the flour disappears for a softer texture.
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Grease the pan well: This helps the doughnuts release cleanly after baking.
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Pipe evenly: Fill each doughnut cavity consistently for more even baking.
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Cool before icing: Warm doughnuts can cause the icing to melt and run off.
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Adjust the icing: Add milk gradually until it reaches a smooth, drizzle-friendly consistency.
