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To make these tasty donuts, gather these simple ingredients: - 1 cup pumpkin puree (canned or fresh) - 1 cup all-purpose flour - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1/4 cup milk - 2 large eggs - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 teaspoon vanilla extract - 1/4 cup coconut oil, melted (or unsalted butter) - 1/2 cup powdered sugar (for glazing) - 1-2 tablespoons milk (for glaze consistency) You can swap out some ingredients based on what you have. Use applesauce instead of eggs for a vegan option. For gluten-free donuts, try almond flour or a gluten-free blend instead of all-purpose flour. If you don’t have brown sugar, mix granulated sugar with a bit of molasses for a similar taste. Coconut oil can be replaced with any vegetable oil or melted butter. When choosing fresh pumpkin, look for small, firm pumpkins with smooth skin. They should feel heavy for their size. The best ones are called sugar pumpkins or pie pumpkins. If you prefer canned pumpkin, check labels for 100% pumpkin without additives. Canned pumpkin is often easier to use, and it has a consistent taste. Both options work well, but fresh has a unique flavor that's hard to beat! Start by preheating your oven to 350°F (175°C). Grease your donut pan lightly. In a large bowl, mix together 1 cup of pumpkin puree, 1/2 cup brown sugar, 1/4 cup granulated sugar, and 1/4 cup milk. Whisk until the mixture is smooth. Next, add 2 large eggs, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract. Stir until everything is well combined. In another bowl, combine 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt. Gradually add the dry mix to your wet ingredients. Stir gently until just combined. Avoid overmixing; this keeps the donuts light and fluffy. Carefully spoon or pipe the batter into the prepared donut pan, filling each cavity about 2/3 full. This helps the donuts rise evenly. Bake in your preheated oven for 12-15 minutes. Check for doneness by inserting a toothpick into a donut. If it comes out clean, your donuts are ready. Let them cool for about 5 minutes in the pan before moving them to a wire rack. This cooling step is crucial for texture and flavor. To make the glaze, mix 1/2 cup powdered sugar with 1-2 tablespoons of milk in a small bowl. Adjust the milk until you reach a smooth, pourable consistency. Once your donuts cool completely, dip the tops of each donut into the glaze. Allow any excess glaze to drip off. Let them sit for a few minutes so the glaze can set. For an extra touch, sprinkle a bit of cinnamon on top or add crushed walnuts to enhance the look. To get soft and fluffy donuts, mix the batter gently. Overmixing makes them dense. Use room temperature eggs and milk for a smooth blend. This helps the batter rise better. Bake the donuts until a toothpick comes out clean. This ensures they are fully cooked. Let them cool in the pan for a few minutes, then move them to a wire rack. This keeps the bottoms from getting soggy. To boost the flavor, add more spice. A pinch of ginger or cloves gives warmth. You can also fold in chocolate chips or nuts for a treat. If you want a twist, try adding orange zest. It adds a fresh taste that pairs well with pumpkin. For a sweeter glaze, mix in a bit of maple syrup. This will make your donuts more special. Presentation makes your donuts look tempting. Place the glazed donuts on a cute plate. A sprinkle of cinnamon on top adds flair. You can also add crushed walnuts for crunch. If you want a colorful touch, use edible flowers. This makes the dish pop for any gathering. Serve them warm to enhance the flavor and aroma. {{image_2}} You can easily turn these donuts into pumpkin spice donuts. Just add more spices! Mix in an extra teaspoon of ground cinnamon and a pinch of allspice. This adds warmth and a cozy flavor. The spices will blend beautifully with the pumpkin. Enjoy the extra fall vibes! Want a chocolate twist? Replace some flour with cocoa powder. Use 1/4 cup of cocoa powder and reduce the flour to 3/4 cup. This gives you rich chocolatey donuts. The brown sugar glaze pairs perfectly with the chocolate flavor. You will love this sweet combination! To make these donuts vegan, swap the eggs for flax eggs. Mix 2 tablespoons of flaxseed meal with 6 tablespoons of water. Let it sit for a few minutes until it thickens. Also, use almond milk instead of regular milk. This keeps the donuts moist and tasty. You won’t miss the eggs at all! Store your brown sugar glazed pumpkin donuts in an airtight container. This keeps them fresh. Place parchment paper between layers if stacking. This will help avoid sticking. Keep the container in a cool, dry place. Avoid direct sunlight or heat sources. To freeze, place cooled donuts in a single layer on a tray. Cover them with plastic wrap. Once frozen, transfer them to a zip-top bag. Donuts can stay frozen for up to two months. To reheat, take them out and let them thaw at room temperature. You can warm them in the microwave for 10-15 seconds if desired. These donuts are best eaten within three days when stored at room temperature. If stored in the fridge, they can last up to a week. However, they may dry out faster in cold air. Freezing extends their life, making them a great treat anytime. Yes, you can use whole wheat flour. It will change the texture a bit. Whole wheat flour adds more fiber and a nutty flavor. Just remember, the donuts might be denser than those made with all-purpose flour. If you want a lighter donut, use half whole wheat and half all-purpose flour. This way, you get health benefits without losing too much fluffiness. To make the glaze thicker, add more powdered sugar. If it feels too thin, it won't stick well. Start with the 1/2 cup of powdered sugar and mix in 1-2 tablespoons of milk. If it’s too runny, add more sugar until you reach your desired thickness. For a thinner glaze, just add a little more milk. Mix it well and keep checking until it's perfect for dipping. The best way is to check with a toothpick. Insert it into the center of a donut. If it comes out clean, the donuts are done. You should also see a light golden color on the tops. Don’t forget to let them cool in the pan for about 5 minutes before moving them. This helps them set and makes them easier to remove. You learned how to make brown sugar glazed pumpkin donuts today. I shared the key ingredients, helpful substitutions, and tips for fresh pumpkin. You now know the steps for preparing, baking, and glazing your donuts perfectly. Remember the texture tips, flavor add-ins, and ways to present them. You can also explore delicious variations or how to store your treats. These donuts are a tasty treat for anyone. Enjoy baking and savoring your creations!

Brown Sugar Glazed Pumpkin Donuts

Indulge in the deliciousness of Brown Sugar Glazed Pumpkin Donuts! These fluffy treats, made with pumpkin puree and warm spices, are the perfect fall snack. With a simple recipe that takes just 30 minutes, you’ll have a dozen irresistible donuts ready to enjoy. Click through to explore the full recipe and tips for perfect glazing. Don’t miss out on this seasonal delight! #PumpkinDonuts #FallBaking #DessertRecipes #DonutLovers
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Ingredients
  

1 cup pumpkin puree (canned or fresh)

1 cup all-purpose flour

1/2 cup brown sugar

1/4 cup granulated sugar

1/4 cup milk

2 large eggs

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 teaspoon vanilla extract

1/4 cup coconut oil, melted (or unsalted butter)

1/2 cup powdered sugar (for glazing)

1-2 tablespoons milk (for glaze consistency)

Instructions
 

Preheat the oven to 350°F (175°C) and lightly grease a donut pan.

    In a large mixing bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, and milk until smooth.

      Add the eggs, melted coconut oil, and vanilla extract to the mixture. Stir until well combined.

        In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

          Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

            Carefully spoon or pipe the batter into the prepared donut pan, filling each cavity about 2/3 full.

              Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted comes out clean. Allow donuts to cool for about 5 minutes in the pan before transferring to a wire rack.

                To prepare the glaze, combine powdered sugar and milk in a small bowl. Add more milk if necessary to achieve a pourable consistency.

                  Once the donuts are fully cooled, dip the tops of each donut into the brown sugar glaze, allowing the excess to drip off.

                    Let the donuts sit for a few minutes until the glaze sets.

                      Prep Time 15 min | Total Time 30 min | Servings 12 donuts

                        - Presentation Tips: Arrange the glazed donuts on a decorative plate, and sprinkle with a pinch of cinnamon or a few crushed walnuts for an elegant touch.