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    Baked Pumpkin Hazelnut Donuts

    Pumpkin and Hazelnut Donuts recipe for Fall. This simple recipe is baked and glazed with an easy hazelnut cream glaze.
    Pumpkin and Hazelnut Donuts recipe for Fall. This simple recipe is baked and glazed with an easy hazelnut cream glaze.
    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.
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