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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 base ingredients are adapted from a King Arthur Flour recipe.
I barely tweaked the ingredients but changed the method up a little. 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 this fall treat. Want to guess how fast these disappeared? Yup … really, really fast.
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!
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.
I will make these again especially when I want to impress somebody or if I need to make a dependable recipe for an office gathering. I cannot make these without a plan for sharing
getting rid of them – 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!
Try these lovely baked pumpkin doughnuts with a wonderful texture and terrific flavor.
- 1/2 cup canola oil
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups canned pumpkin or pumpkin puree
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups plus 2 tablespoons all-purpose flour
- Preheat oven to 350 degrees.
- 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 1/4 cup of batter. They should be about 3/4 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.
Recipe adapted from King Arthur Flour
This caramel icing sets up fast so sprinkle the toasted pecans on each as you go.
- 1 cup light brown sugar, packed
- 2 tablespoons unbleached all-purpose flour
- 3 tablespoons unsalted butter
- 1/4 cup milk (more or less for desired consistency)
- 1 teaspoon vanilla extract
- pinch of salt
- 1/3 cup toasted, chopped pecans
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
Spoon or spread immediately over the tops of the doughnuts and sprinkle with the toasted pecans.
Caramel Frosting adapted from Allrecipes
Icing will set up completely within a few hours.
Pin to your favorite Pumpkin Fall Pinterest Board!
Thanks so much for stopping by! Hope you have a great weekend.