Iced Pumpkin Cake Donuts
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These delicious Iced Pumpkin donuts are SO good & super easy to make! They’re perfect for a crisp fall morning, Sunday brunch, breakfast in bed, or just about ANY occasion!
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It was chilly outside this morning, and the yellowing leaves on the trees reminded me that fall is right around the corner. After all that talk about gluten free donuts the other day, I was dying to whip up a batch of pumpkin cake donuts to hang on to that almost-fall-feeling. This pumpkin donut recipe is not gluten free, but I’m sure that it could be altered with the substitution of gluten-free flour if necessary.
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Iced Pumpkin Cake Donuts
I used my favorite pumpkin bread recipe to make these donuts, and I have to warn you that it makes a huge batch. I made a dozen donuts and still had enough batter left over to make an entire 9″x13″ sheet cake, so if you don’t have a small army of growing boys to feed, you may want to halve the recipe.
INGREDIENTS:
- 3 cups sugar
- 1/2 cup canola oil
- 1/2 cup applesauce
- 2/3 cup water
- 4 eggs
- 15 oz. can of pumpkin puree
- 3 1/2 cups flour
- 2 tsp. baking soda
- 1 tsp. baking powder
- 1 1/2 tsp. salt
- 1 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 1/2 tsp. nutmeg
Preheat oven to 350 degrees. In bowl #1 mix together oil, sugar, applesauce, eggs, pumpkin puree and water. In bowl #2 mix together flour, baking soda, salt, baking powder, and spices. Combine both bowls and mix well. Spray donut pan and/or cake/loaf pan lightly with cooking spray. Bake donuts for 8-11 minutes; 9″ x 13″ cake pan for 25 minutes; loaf pans for 45 minutes. Cool on wire rack before lightly icing (I cheated and used store-bought cream cheese frosting to top off our donuts since I had hungry kiddos waiting!). Enjoy!
Heidi Kundin has captivated the hearts of millions with her colorful and inspiring approach to crafting, celebrations, and family fun. With over 15 years of experience, Heidi’s website has become a must-visit destination for those seeking quick and easy creative ideas and last-minute solutions. Her warm personality shines through her posts, inviting readers to join her on a creative journey that’s fun, rewarding, and achievable.
These are delicious and very easy. I’ll make them again and again. Yum!
Question: the instructions don’t say when to add the sugar. Do you combine it with the other dry ingredients before combining the wet and dry ingredients? Thanks! Can’t wait to make these. I just pureed 20 cups of pumpkin and am experimenting with different recipes. Yum!
I’m so sorry about that! I just updated the post, but the sugar should be added in bowl #1 with the oil, applesauce, pumpkin puree, etc. Thanks for letting me know that it was missing! 🙂
Love love me some pumpkin! I can’t wait to give these a try! Pinned 🙂
Make it a great day Heidi!
Oh my! These look so good! Im such a huge pumpkin fan, especially this time of year! Im going to pin these so I can make them later!
I would love for you to share this post (and any others!) at my Life of the Party link up. It just opened! Im going to poke around your site a little more.
http://thegrantlife.com/life-party-2/
wow, these look amazing! wonderful fall recipe!
Thanks so much, Kelly! 🙂
Oh wow, these look amazing! Thanks for the recipe, I’m pinning this for sure!
Thanks so much, Jessi! 🙂