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Baked Pumpkin Doughnuts with Caramel Icing & Toasted Pecans have a wonderful texture and terrific flavor. Perfect for an autumn treat!
Are you all pumpkin’d out yet? I hope not because I’m just getting started! I was playing with a 2 ingredient pumpkin ice cream – but it’s hard as a rock. Unfortunately it needs more fat and sugar – I guess I’ll keep trying. But the day is not a total loss because these Pumpkin Doughnuts with Caramel Icing & Toasted Pecans are completely fantastic!
The doughnuts are moist, but not too spongy, they hold together beautifully and are not overly sweet. The caramel icing and toasted pecans are the perfect topping for these delicious doughnuts. Want to guess how fast these disappeared? Yup … really, really fast.
What can you do with leftover canned pumpkin?
This recipe calls for 1 1/2 cups pumpkin but the can holds about 2 cups. I usually take the leftover pumpkin and freeze it in 1 tablespoon size mounds. Once frozen drop the pumpkin in a freezer bag and save it for a smoothie. This also works great with tomato paste. I freeze everything! Don’t you just love opening a can of Libby’s pumpkin and glancing at the ingredient list – 100% pure pumpkin. That’s it! I’m all over that!
Another way to use up extra canned pumpkin is to make our easy, healthy and delicious Pumpkin Pie Smoothie. If you’re still looking for ideas, check out our post with 23 Brilliant Recipes using Canned Pumpkin for plenty of inspiration!
My doughnut pan has been lonely for a long, long time. Not anymore!
This recipe made about 18 regular size doughnuts. They are so easy to make and bake and you can top them with just about anything. Try a cinnamon sugar mixture, a simple cinnamon glaze or go all amazingly delicious and drizzle with caramel icing and toasted pecans.
Once you make these pumpkin doughnuts, you’ll want to make them again and again!
I will make these pumpkin doughnuts again soon, and especially when I want to impress somebody or if I need a dependable recipe for an office gathering. I cannot make these without a plan for sharing – because I would – get rid of them all by myself!
I tried to share these with my son and daughter-in-law but they declined. If only they knew what they missed on this one! My husband’s co-workers were happy to be my stand-in culinary-consultants. They LOVED these doughnuts!
What’s not to love … right?
I think these might be pretty terrific as muffins too. If you don’t have a doughnut pan – don’t let that stop you!
“Donut” or “Doughnut?” I don’t think it really matters!
Thanks for PINNING!
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PRINT THE RECIPE!
For the doughnuts:
- ½ cup vegetable oil
- 3 large eggs
- 1 ½ cups granulated sugar
- 1 ½ cups canned pumpkin or pumpkin puree (not pie filling)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 1 ½ teaspoons salt
- 1 ½ teaspoons baking powder
- 1 ¾ cups plus 2 tablespoons all-purpose flour
For the caramel icing:
- 1 cup light brown sugar, packed
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- ¼ cup milk (more or less for desired consistency)
- 1 teaspoon vanilla extract
- pinch of salt
- ⅓ cup toasted pecans, for garnish
To prepare the doughnuts:
- Preheat oven to 350°F.
- Lightly grease a doughnut pan with a cooking spray. Set aside.
- In a small mixing bowl whisk together the cinnamon, nutmeg, ginger, salt, baking powder and flour.
- In a medium mixing bowl, combine the oil eggs, sugar and pumpkin. Beat on low speed until smooth and well blended.
- Add the flour and mix on low until smooth, do not over beat.
- Fill each of the doughnut wells with ¼ cup of batter. They should be about ¾ full.
- Bake for 15 minutes. Check using a toothpick inserted into the center. It should come out clean.
- Remove from the oven and allow them to rest about 5 minutes, then gently lift around the edge and place on a wire rack to cool.
To prepare the icing:
- In a small saucepan, mix together the brown sugar and flour. Add the butter and milk and cook over medium-high heat until the mixture comes to a boil. Boil for 90 seconds, no more, no less.
- Remove from the heat and allow it to cool for 5 minutes. Beat the icing with a wooden spoon until it starts to thicken. Add the vanilla and salt and continue beating until the icing is like thick honey, about 1 or 2 minutes.
- Immpediately spoon or spread over the tops of the doughnuts and sprinkle with the toasted pecans.
- Doughnut recipe adapted from King Arthur Flour
- Caramel Frosting adapted from Allrecipes
- Icing will set up completely within a few hours
Here are a few more recipes you might also enjoy:
Maple Pumpkin Butter – deliciously rich, velvety smooth, not too sweet, and perfectly wonderful slathered on toast, biscuits, muffins, pancakes, waffles or stirred into your morning oatmeal. Click HERE to get the recipe.
Pumpkin Crinkle Cookies ~ soft and sweet, with plenty of pumpkin flavor and pumpkin pie spice, these easy to make cookies are the perfect fall bite! Click HERE to get the recipe.
Thanks so much for stopping by! Tricia