Baked Pumpkin Hazelnut Donuts

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Make your favourite fall treat at home! This simple donut recipe is baked and glazed with an easy Hazelnut cream glaze.
Prep time:
Cook time:
Total time:
Servings: 6 donuts
Skill level: Beginner

What you need

DONUTS

1/4 cup COFFEE-MATE Bliss Hazelnut
3/4 cup white whole wheat flour or 1 cup all-purpose flour
1/4 cup granulated sugar or packed brown sugar
3/4 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp fine sea salt
1/8 tsp freshly grated nutmeg
1/4 cup pumpkin or sweet potato puree (canned OR cooked and mashed)
1 large egg
1 tbsp melted unsalted butter or vegetable oil

ICING

1 tbsp COFFEE-MATE Bliss Hazelnut
1/2 cup powdered sugar
Optional finely chopped pecans

How to prepare

Instructions

FOR DONUTS:
 

Preheat oven to 350° F. Spray one 6-cavity donut pan with nonstick cooking spray.

Combine flour, granulated sugar, baking powder, cinnamon, salt and nutmeg in large bowl. Whisk together COFFEE-MATE Bliss Hazelnut, pumpkin, egg and melted butter in medium bowl.

Add liquid mixture to flour mixture; stir to combine. Spoon into heavy-duty resealable plastic storage bag. Snip corner from bag and pipe into prepared donut cavities, filling each cavity about ¾ full.

Bake for 10 to 12 minutes or until wooden pick inserted in donut comes out clean. Cool in pan on wire rack for 5 minutes; remove to wire rack to cool completely.

FOR ICING:
 

Whisk together powdered sugar and COFFEE-MATE BLISS™ in small bowl. Dip tops of donuts into icing. Sprinkle with pecans. Allow to dry.