Baked Pumpkin Donuts with Cinnamon Cream Cheese Frosting

Yes, you read the title right baked pumpkin donuts with cinnamon cream cheese frosting! Every year I buy way too many cans of pumpkin puree which is a good thing because then I get to experiment and have some fun. I ended up having a donut craving and came up with recipe that more than satisfies. These pumpkin donuts are perfect as a Thanksgiving dessert for kids or anyone else looking for a caky treat or can be used as a ‘power’ breakfast on the go for your black friday shopping spree. Get the irresistible pumpkin donut recipe after the jump…

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Big sister gets the big donut

Baked Pumpkin Donuts with Cinnamon Cream Cheese Frosting

2 tablespoons butter, soft

3 oz vanilla yogurt

1/4 cup packed brown sugar

1 egg

1/2 cup canned pumpkin puree

1 cup all purpose flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/8 teaspoon salt

1 teaspoon pumpkin pie spice

Preheat oven to 350 degrees and spray the donut pan (or mini muffin pan). In the bowl of a mixer combine the wet ingredient and mix on medium low for 1 to 2 minutes. In a separate bowl mix the dry ingredients and slowly add to the wet while the mixer is on low. Once all the ingredients are combined, scoop the dough into a pastry bag or a plastic bag with the corner cut. Slowly pipe into the donut pan until each is 1/2 full. I made 2 pans, one with 12 mini donuts that cooked for 8 minutes and one with 6 regular sized donuts that cooked for 12 – 15 minutes. Remove from oven and allow to cool completely before frosting. I made 12 mini and 5 regular sized donuts.

Cinnamon Cream Cheese Frosting

4 oz of cream cheese, room temp

1/2 teaspoon vanilla

3/4 cup confectioners sugar

3/4 teaspoon cinnamon

Combine all ingredients and whisk in an electric mixer until smooth. Frost each donut and show down!