These baked pumpkin donuts with chocolate glaze are fluffy, cakey and lightly spiced – perfect for autumn.
Autumn is my favourite time of year. When the leaves change colour and fall to the ground, the temperature drops and the scarves come out, I get such joy.
Suddenly tins of pumpkin makes an appearance in the supermarkets and the internet is awash with vegetable desserts using the humble gourd. Nearly as ubiquitous as carrot cake, pumpkin desserts seem to be everywhere these days – and I love it!
Pumpkin works so well in desserts. It’s faintly sweet flavour pairs beautifully with warm spices to herald autumn.
Have you tried making baked donuts before? You’ll need a doughnut tin, but they’re inexpensive and suddenly you’ll be able to turn all sorts of cake batters into donuts! Plus, since you don’t have to fry them, they’re much healthier.
I’ve drizzled the donuts in a chocolate glaze, prompting my son to refer to them as tiger doughnuts. He then quickly tucked in while nodding his head in enjoyment and giving me a thumbs up. That’s high praise from a six-year-old.
- 150 g 1/2 cup pumpkin puree (or cooked and pureed pumpkin or butternut squash)
- 125 g 2/3 cup granulated sugar
- 250 ml 1 cup whole milk
- 1 large free-range egg
- 50 g ¼ cup unsalted butter, melted and cooled
- 2 tsp vanilla extract
- 250 g 2 cups plain (all purpose) flour
- 2 tsp baking powder
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- ¼ tsp ground ginger
- pinch of salt
For the glaze
- 150 g 1 1/8 cups powdered icing sugar
- 4 tbsp unsweetened cocoa powder
- 3 tbsp milk
- 1 tsp vanilla extract
- Preheat oven to 170C/150C fan/325F/gas mark3. Lightly grease a doughnut pan with oil.
- In a large bowl, beat the pumpkin, sugar, milk, egg, cooled melted butter and vanilla together. Sift in the flour, cocoa powder, baking powder and salt and gently combine.
- Fill the doughnut molds with the batter until nearly full and bake for 15 minutes or until springy and an inserted skewer comes out clean. Allow to cool in the tray for 5 minutes, then carefully remove from the pan to cool completely on a wire rack.
For the chocolate glaze
- Sift the powdered sugar and cocoa powder together into a bowl. Add the milk and vanilla and whisk until smooth. It should be a thick drizzling consistency. If necessary, add a teaspoon more of icing sugar to thicken, or a tsp of milk to thin. Drizzle over the completely cooled doughnuts.
I made these baked pumpkin donuts using a2 Milk. Many people have discomfort after drinking milk, but this could actually be down to the A1 beta-casein protein that is found in most milk – but not in a2 Milk.
Standard cows’ milk contains proteins A1 and A2. These proteins digest differently and some people find the A1 beta-casein protein difficult to digest and are left feeling bloated or with stomach discomfort. Believing themselves to be lactose intolerant, many then abstain from milk.
Find out more about a2 Milk.
Check out some of my other pumpkin recipes:
Disclosure: This post was commissioned by A2 milk. Thanks for supporting the brands that make it possible for me to mess up my kitchen and write Veggie Desserts – Healthy Food and Lifestyle. All opinions are my own. This post contains affiliate links.