Good or bad, I love to participate in the pumpkin mania this time of the year. There’s just something so magical about the seasonal elements particularly now. Every little thing adds to the excitement in the air. And goes without saying that the Pumpkin is probably the first prop in the line to subtly give way to the season of festivities ahead. Short days, the chill in the air and pumpkin patches popping up in different corners of the neighborhood just fills my heart and mind with visions of a glistening turkey right out of the oven making its way to a dinner table surrounded by good friends and family or twinkling Christmas lights adorning the eaves of the house and the family huddling together on the couch with hot chocolate and blankies catching the movie “The Polar Express” on the telly. Honestly, visions of such good times keeps me going.

So if I retrace back, yes, it is the first week of November and we are talking “pumpkin”. Being an Indian, I really did not think much of pumpkin growing up. An odd squash-like vegetable which would find it’s way into my mom’s mixed veg curry (paanch mishali sobji) once in a while, or a lentil soup (dal) or would be boiled and smashed with a little sprinkle of salt, mustard oil and green chilies. The latter was something I preferred the most of all three of it’s avatars. The sweet and svelte side of the pumpkin was something quite unknown to me until I landed here. But lo and behold, there was no looking back after I got introduced to the epic pumpkin pie. And today as much as I swear not to stop while I drive by Marie Calenders, I cannot resist the heavenly sensation you experience when you land a spoonful of pie with just the right amount of that flaky crust and whipped cream in your mouth.

I am sure you’ll get to hear me sing more paeans in praise of the pumpkin and the pie as the season unfolds. But today we do kick start the good times ahead with an easy-peasy pumpkin donuts recipe. These pumpkin donuts are addictive, so please exercise caution when you make them and eat them especially if the words slim line silhouettes mean something to you.

Baked Pumpkin Donuts Recipe with Vanila Cream Cheese

Prep Time: 15
Cook Time: 10
Total Time: 25
Yield: 6

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Description

When the pumpkin mania hits, you gotta start somewhere! Try out this Baked Pumpkin Donuts Recipe with Vanila Cream Cheese at Home.

Ingredients

For the Donuts

All Purpose flour – 1 cup
Pumpkin Puree – ½ cup
Baking Powder – 1 tsp
Salt – ¼ tsp
Egg – 1
Pumpkin Pie Spice- 1 tsp
Ground Cinnamon – 1 tsp
Ground Nutmeg – ½ tsp
Vanilla Extract – 1 tsp
Light Brown Sugar- ½ cup
Granulated Sugar- ½ cup
Milk- ¼ cup
Butter – 3 tbsp, at room temperature

For the Glaze

Cream Cheese – 2 tbsp
Milk- 1 tbsp
Pure Vanilla Extract – ¼ tsp

Instructions

Pre-heat the oven to 350 degrees F.
In a bowl, sift all the dry ingredients and spices and mix together.
In another bowl, mix the pumpkin puree, the two types of sugar, egg, milk, butter and vanilla extract. Mix well.
Pour the wet ingredients on the dry ingredients and mix gently.
Pour the batter in a Ziplock or a pastry bag and pipe into the cavities of the greased donut pan.
Bake for 10 minutes.
Take out from the oven and cool completely.
For the glaze, mix all the ingredients together.
Dip the donuts lightly so that they are glazed uniformly.
Serve the donuts with a beverage of your choice and enjoy.

Nutrition

Serving Size: 6
Calories: 168
Sugar: 1
Sodium: 56
Fat: 8
Saturated Fat: 5
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 19
Protein: 4
Cholesterol: 52

Keywords: Baked Pumpkin Donuts Recipe

Baked Pumpkin Donuts Recipe with Vanilla Cream Cheese Glaze