Baked Pumpkin Donuts
Pumpkin puree flavors these dense, cakey buttermilk donuts that are baked in the oven, not fried. Rolled in cinnamon sugar and ground pepitas, they're just the thing for a fall party.
Recipe Summary test
If you don't have three pans, you can bake these in batches -- just be sure to thoroughly wash and dry the pans in between.
Vanilla Confectioners'-Sugar Glaze + Pepitas
Whisk together 3 cups confectioners' sugar, 1/4 teaspoon kosher salt, and 1 tablespoon pure vanilla extract. Whisk in 6 to 8 tablespoons whole milk until mixture is smooth and thick, and has the texture of pourable honey. Glaze can be refrigerated in an airtight container up to 3 days; stir until smooth before using. (Makes 1 1/2 cups.)
Skip the pepita sugar and dip the top of each donut in glaze until halfway submerged, turning as needed to evenly coat one side, then place, glaze-side up, on racks and sprinkle with ground pepitas. Let stand until completely set, about 1 hour. Donuts are best served the day they are made but can be stored, unglazed, in an airtight container at room temperature up to 1 day; glaze 1 hour before serving.