It’s here, it’s finally here! Well technically its not, but I have already made the transition in my mind, so fall is here. I am already overloaded on thoughts of apple picking, hay rides, pumpkin spice everything and comfort clothing. My morning coffee has been switched from my usual creme bruleé creamer to pumpkin spice since September 1st. I can never get enough of this season. I love that I get to repeat this fabulous fall sensation every year, like it’s Groundhog Day. I have been concocting some new pumpkin and fall-filled recipes since last year. There is something about those warm fall spices that keeps me motivated.
As a child, one of my favorite fall activities I have mentioned previously was a visit to Apple Hill. This magical apple orchard was my fall timestamp every year. It served as a pinnacle moment of the season for me because of all the wonderful foods that I was able to savor. Fresh apples off the tree, fresh warm cider, homemade apple butter, and of course the apple donuts. I looked forward to the cinnamon crusted fried fritters and cake donuts at the start of Labor Day weekend. Even though I haven’t visited Apple Hill in several years the memorable donuts still inspire my fall recipes. (Check out my recipe for Apple Cider Donut Bread Pudding with Caramel Glaze.)
Every year I still look forward to all the spectacular fall treats, but now I try to opt for healthier yet flavorful options. The last few years, I have made some delicious autumn apple recipes. (Check out my recipe for Sparkling Cider Cake and The Perfect Fall Cupcakes). This year I made a decision to switch it up and make some delicious pumpkin baked donuts reminiscent of all my favorite fall flavors. Check out my recipe for my Pumpkin Patch Donuts which are in oozing with pumpkin flavor and covered with Kaleidoscope Sprinkles Orange Jevarius Sprinkle Mix for more fall color pop.
See the complete recipe and step by step video below.
Makes 6- 12 donuts
2 cups all purpose flour
1 ½ tsp. baking powder
¼ cup superfine sugar
½ tsp. fresh nutmeg
½ tsp. pumpkin pie spice
½ tsp. salt
2 tbsp. unsalted butter or vegetable shortening
½ cup pumpkin puree
3-4 tbsp. milk (I used almond)
1 tsp. vanilla extract
1 egg, beaten
½ tsp. lemon juice
2 tbsp. pumpkin puree
2 tbsp. pumpkin spice creamer
½ tsp. pumpkin pie spice
½ tsp. salt
2 cups confectioners sugar
Orange Jevarius Sprinkle Mix, for decorating (optional)
Store bought caramels for pumpkin stems, for decorating (optional)
Green fondant for pumpkin leaves and vines, for decorating (optional)
Preheat the oven to 350F. Lightly grease donut pans.
In a medium separate bowl, mix together pumpkin puree, milk, vanilla extract, beaten egg and lemon juice and stir until just combined. Set Aside.
In a large bowl whisk together flour, baking powder, superfine sugar, nutmeg, pumpkin pie spice and salt. Add cubed butter using a fork or potato masher to press butter into flour mixture, until combined and it resembles course sand.
Add wet mixture to dry mixture. Mix slowly until dough is combined, smooth and thick. Be careful not to over mix.
Use a piping bag or spoon to fill each donut cup about half full, making sure the center area is clear of dough. Bake donuts 6-10 minutes until they are done and spring back when touched.
Let donuts completely cool to room temperature.
While donuts are baking, make the glaze. In a medium sized bowl whisk together pumpkin puree, pumpkin creamer, pumpkin pie spice, salt and confectioners sugar until smooth and completely combined. (Glaze should be thick and coat the back of a spoon.)
Use spoon to drizzle donuts with or dip donuts into the glaze. Cover with sprinkles and use caramels and fondant to decorate.
Devour and enjoy!