Monday, October 8, 2012

Whole Wheat Pumpkin Donuts with Cinnamon Glaze

It’s definitely starting to get cooler here. Every morning when I go to my car I see the windows are covered in condensation and when I drive I’m surrounded by fog. It kind of makes me feel like I’m in a horror movie. It’s kind of cool, yet kind of creepy in the same way. It’s cool because Halloween is just around the corner, but creepy because all I see on the roads are two little beams of light in a swirl of mist.

On a completely different note, I made donuts. Or is it doughnuts. I still can’t tell the difference. Maybe doughnuts are used for the fried variety because it’s actually dough. Yeah, I like that idea. These donuts (notice the spelling) are made in the super special donut pan that everyone and their mother now has, or at least it seems that way.

Like I said last week, I am on pumpkin mode right now. I can’t help but want to save, pin, mark, jot down everything that has to do with pumpkin. It is just an amazing flavor, especially when paired with all the good spices like cinnamon and nutmeg.

I got this recipe from the lovely Erin of Texanerin Baking. I’ve made one of her lovely treats on the blog already, and it was pretty dern good. These donuts are no exception. They are so soft and tender, like cake…only better. Say what? I don’t know. It’s funny how the same ingredients can yield totally different things. It amazes me every day!

Ok so back to pumpkin donuts. Like I said these are so soft and tender and the pumpkin shines enough to make your belly full of fall happiness. I also added a cinnamon glaze on top to give it a little extra cinnamon kick. The glaze I made isn’t too sweet and pairs perfectly with the warm flavors of this donut.

Happy Fall Baking!

Whole Wheat Pumpkin Donuts with Cinnamon Glaze
Adapted from Texanerin
Makes 6 donuts

½ cup + 2 tbsp. white whole wheat flour
1 tsp. baking powder
¼ tsp. salt
¼ tsp. ground cinnamon
¼ tsp. ground ginger
dash ground nutmeg
dash ground allspice
2 ½ tbsp. canola oil
¼ cup brown sugar
1 egg yolk
½ tsp. pure vanilla extract
¼ cup + 2 tbsp. pumpkin puree
¼ cup milk

Preheat the oven to 350 F. Spray a 6 count donut pan with cooking spray; set aside.

In a small bowl, whisk together the flour, baking powder, salt, and spices; set aside. In a large bowl, whisk together the oil and brown sugar. Beat in the egg yolk and vanilla until smooth. Beat in the pumpkin. Add 1/3 of the flour mixture to the wet ingredients, followed by half the milk. Repeat for the remaining 2/3 flour mixture and milk.

Scrape batter into a piping bag (or do what I do and use a ziplock bag). *Helpful tip: place your piping bag/ziplock bag in a glass cup. Fold the tips over the cup for easy, mess-free sealing. Snip off the tip of your bag and pipe enough batter into the molds to fill between 1/3 and ½ full. Bake for 10-12 minutes or until a toothpick comes out clean when inserted into the donut.

Allow the donuts to cool in the pan for a few minutes before inverting them onto a cooling rack. If you have trouble getting the donuts to come out, run a toothpick around the sides of the outer circle and the inner circle. I feel the toothpick is better than a knife when it comes to the donut pan.

While you wait for the donuts to cool make the glaze. Combine ½ cup of confectioners’ sugar, a dash of cinnamon, ¼ tsp. pure vanilla extract and 2 or 3 tsp. of milk. Dip the tops of each donut into the glaze. Allow to dry for a few minutes, then go in for a second dipping to ensure a nice glaze.   


  1. Becca, these look so yummy. I can't wait to try donuts with ww flour....great recipe. Thank you so much for welcoming me in your baking group:)

  2. Bibi- I really hope you like them. I know some people may be put off by the whole wheat (I am a embrace whole wheat like it's my lover) so if you're worried about that, you can't even taste the whole wheat. :)

  3. These sound great! I love sneaking in whole wheat flour into donuts!

  4. Yay! So happy that you liked them! And ha - someone agrees with me, you can't taste the whole wheat. And thanks for saying those nice things... :) I still don't get the donut / doughnut thing either.

    And I wish it were creepy here. I miss creepy. All we get is non-stop rain. Booo!

  5. " condensation and foggy", sound like every day here in Florida. The only difference is the temperature. Here that means a sweat bath, which we are still soaking in here. Send some fall weather our way durlin
    As for the, sad to say I don't have one yet. I guess I should pick one up huh?
    Pumpkin donuts! Why are they even called dough-nuts? They don't look like nuts. They aren't necessarily made with nuts. Who comes up with this stuff anyway? I'm with you, creat our own logic and go with it.
    Delightful read as always girl!

  6. Tara- You'r comments make me smile, thank you! Now that I think about it, donuts are shaped like lug nuts (you know like nuts and bolts) so instead of lug nuts its dough nuts. Just a thought.

  7. I don't have one of those donut pans. Neither does my mother. I feel so left out! These look delicious!


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