Baked Pumpkin and Cardamom Donuts | Christiann Koepke
Baked Pumpkin and Cardamom Donuts
15 mins prepServes 12
Delight in these Baked Pumpkin and Cardamom Donuts topped with toasted pepitas. They're easy to make and perfect for autumn! The recipe features a moist batter with gluten-free flour, a flavorful cardamom glaze, and a crunchy pumpkin seed topping.
1: Preheat the oven to 375°F. Grease a donut pan with nonstick spray.
2: In a medium bowl, whisk together the butter and coconut sugar.
3: Add the pumpkin puree and mix until combined.
4: Stir in the flour, baking soda, and salt.
5: Add the milk, 1/4 cup at a time, stirring until completely incorporated.
6: Transfer the batter to a piping bag and cut a 1/2-inch opening.
7: Pipe the batter into the donut pan, filling each well 3/4 full.
8: Bake for 10-12 minutes until set in the center.
9: Remove from the oven and cool for 5 minutes before transferring to a cooling rack.
10: For the glaze, whisk together the powdered sugar, cardamom, and heavy cream in a medium bowl until smooth.
11: Add more heavy cream if necessary.
12: When the donuts are completely cool, dip each donut into the glaze.
13: Allow the excess to drip off and return to the rack.
14: Top the donuts with crushed pepitas.
15: Let the donuts dry for 30 minutes to allow the glaze to harden.
