pumpkin doughnuts with cinnamon icing drizzle

Pumpkin Doughnuts with Cinnamon Icing Drizzle | TheCelebrationShoppe.com

Who likes pumpkin?! Me too!

And this weekend I spent several hours baking with pumpkin! Yes… my thighs are not thanking me, but my family is. {grin}

My youngest has terrible food allergies and has never… ever… had a doughnut. Well that had to change. Right?!

Pumpkin Donuts with Cinnamon Icing Drizzle | thecelebrationshoppe.com

Our very first homemade doughnut took a few tries, but I can honestly say that the final product was moist, flavorful and screams fall!

I even made a second version, tossed in cinnamon and sugar, that will appear on Parade magazine later this week! I’ll link up once it’s live.

So let’s get baking!

Ingredients for pumpkin doughnuts:

  • 2 cups self-rising flour
  • 1/2 cup brown sugar, packed
  • 1  teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon cloves
  • 3/4 cup pumpkin (canned is fine!)
  • 2 eggs
  • 1/4 cup milk (use soy milk for dairy-free)
  • 1/4 cup butter, softened (use Smart Balance Light for dairy-free)

Ingredients for semi-homemade cinnamon icing drizzle:

  • 1/2 cup vanilla or cream cheese icing
  • 1 tsp. cinnamon
  • Optional: wax paper

Baking the donuts:

  1. Preheat oven to 375 degrees. Grease (with shortening) and flour a doughnut pan or regular cookie sheet.
  2. In bowl, mix together the dry ingredients.
  3. Beat in the pumpkin, eggs, milk, and butter until well combined.
  4. Fill a large resealable bag (freezer weight is best) with batter and snip off one corner so that the hole is about the size of a nickel.
  5. Pipe into the doughnut pan, or just pipe in circles on a cookie sheet. The dough is thick and should hold it’s shape.
  6. Bake for 6-8 minutes or until golden brown and cooked through.

Bakers tip: Less can be more in baking. The doughnuts will continue to bake internally once pulled out of the oven. To minimize this, place on cooling rack immediately. I’ve even been none to toss cakes in the freezer for a more immediate effect. {grin}

Adding the drizzle:

  • Allow doughnuts to cool (or they will further melt the drizzle).
  • Mix vanilla or cream cheese icing in a small microwave safe bowl with cinnamon (I chose to go with 1 tsp., but I suggest sprinkling to taste).
  • Warm icing, do not melt, stir and drizzle over donuts. I suggest 5 to 8 seconds.

Pumpkin Donuts with Cinnamon Icing Drizzle | thecelebrationshoppe.com

Welcome to fall! {wink} And as always, I hope you’re inspired to craft, bake, create and celebrate!

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About Kim

Kim Byers, creative director & owner of The Celebration Shoppe. Her work has been featured in Parents, Better Homes and Gardens, All You, Pregnancy, iVillage, Huffington Post and many others. Kim is also a contributing writer for Kellogg's Snackpicks and Parade magazine, as well as craft contributor for JoAnn.

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Comments

  1. 1

    These look amazing Kim! And I love that you can make them dairy free for your little one. :)

  2. 3

    Those look amazing!! I love the semi-homemade style, too!
    Michelle recently posted..Camping PartyMy Profile

  3. 5

    Hi Kim, Thanks for sharing your yummy donuts at Project Inspire{d}… I featured you this week. http://yesterdayontuesday.com/2013/09/project-inspired-30-fall-projects/
    Have a wonderful day! Malia
    malia recently posted..Project Inspire{d} #30 Fall ProjectsMy Profile

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  1. […] pumpkin and more pumpkin! Yesterday I shared a pumpkin doughnut recipe with cinnamon icing drizzle, and today I’m sharing another pumpkin doughnut recipe as my latest contributing post on […]