Soft, moist, spicy, and EASY baked pumpkin donuts with a decadent cream cheese glaze. These donuts are the perfect indulgent fall morning treat.
In a large bowl, combine pumpkin puree, brown sugar, egg, milk, and slightly cooled melted butter. Whisk until well-combined.
Add flour mixture to the pumpkin mixture and use a spoon to stir until just mixed.
Transfer batter to a piping bag (or disposable plastic bag and cut off one of the corners) and pipe batter into the prepared donut pan, filling rings 3/4 of the way full—this should make almost exactly 6 donuts.
Bake for 9 to 11 minutes, until a toothpick inserted into the center of the donuts comes out with just a few moist crumbs or the tops of the donuts just spring back when pressed with a finger.
Cool the donuts in the donut pan until cool enough to handle and then turn donuts out onto a cooking rack to cool completely before glazing.
In a medium bowl, combine softened cream cheese and butter. Beat until smooth.
Whisk in milk by the 1/4 teaspoon until mixture resembles a thin frosting, thin enough for dipping but not pourable. (I usually use exactly 1 1/2 teaspoon milk TOTAL.) Do not add too much or your glaze will not set.
Dip donuts in glaze and twist them a few times to make sure they are well-coated. Smooth the topping slightly with your finger. Allow to set for 15 to 20 minutes.
*If using unsalted butter, use a heaping 1/4 teaspoon of salt instead of a level one.
*If you have pumpkin pie spice, you can replace all the spices (not the salt) with 3/4 teaspoon of pumpkin pie spice.
For donut holes, bake donuts in a mini muffin tin for 7 to 10 minutes.
Donuts are *by far* best on the first day.
So that there is enough glaze for dipping so you can get the smoothest glaze finish possible, this recipe makes about twice as much glaze as you will actually use. The approximate nutritional information reflects this.