Baked Pumpkin Donuts with Caramel Glaze
Moist pumpkin donuts get a salted caramel glaze for the perfect fall treat.
Servings: 12
Calories: 300kcal
Ingredients
Salted Caramel Pumpkin Donuts
- ½ cup grapeseed or canola oil
- 3 large eggs
- 1 cup granulated sugar
- ⅓ cup brown sugar
- 1 ½ cups pumpkin puree
- 2 cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ⅛ teaspoon nutmeg
- 1 teaspoon salt
Salted Caramel Sauce
- ¾ cup granulated sugar
- 2 tablespoon corn syrup
- 2 tablespoon water
- ½ cup heavy cream
- 2 tablespoon unsalted butter
- ¾ teaspoon sea salt to taste
- 1 teaspoon vanilla extract
Salted Caramel Glaze
- ¼ cup Salted Caramel Sauce
- 2 cup confectioner's sugar
- 2 to 4 tablespoon milk
Instructions
Salted Caramel Pumpkin Donuts
- Preheat the oven to 350°F. Lightly grease a donut pan with softened butter or cooking spray and set aside.
- In a large mixing bowl, whisk together the oil, eggs, sugars, and pumpkin until smooth. In a separate bowl, whisk together the flour, baking powder, spices, and salt.
- Tip the flour mixture into the pumpkin mixture and stir until smooth and thoroughly combined.
- Fill the wells of the donut pan about ¾ of the way full with the donut batter.* Bake for 14 to 16 minutes, or until a toothpick inserted into the donuts comes out clean. Cool on a wire rack for a few minutes before popping out the donuts. Repeat with any remaining batter.
Salted Caramel Sauce
- Place the sugar, syrup, and water in a small saucepan over high heat. Bring the sugar mixture to a boil and cook without stirring until the mixture turns a medium amber color.
- Once it reaches the correct color, remove from the heat. Slowly (and carefully) whisk in the cream (the mixture will bubble up a bit, so use caution).
- Whisk in the butter until melted. Transfer the caramel to a heat-safe container and stir in the salt and vanilla. Let cool until thickened.
Salted Caramel Glaze
- Stir all of the ingredients together until combined and smooth. The glaze should be thick enough to cling to the donuts without running off, but thin enough that it settles smoothly on the top.
- Add more milk until the correct consistency is achieved (around the same consistency of honey or slightly thicker).