Homemade donuts don’t have to be complicated. Take these Pumpkin Spice Sour Cream Donuts, for example; they are moist and flavourful and take very little effort. With or without candy sprinkles, these are the perfect donuts for any occasion.
For years – yes, literally, years – I have been convincing myself to purchase donut baking pans. I would go to baking supply shops and search them out. I’d hold them in my hand and consider whether or not the investment was worth it.
After all, how often will one make donuts at home? I’d ask myself if I really needed to spend the money on a set of donut baking pans just to use them once or twice per year. Then, I’d convince myself that I didn’t have much storage room and eventually, I’d leave the store without them.
Recently though, I was browsing through a kitchen supply store on a Saturday afternoon with John.e and McKenna. And, of course, my eyes landed on the donut baking pans again. I picked one up and looked it up and down. I wondered if baked donuts would stick to the pan. Then I questioned how hard it would be to clean the pans.
You see, Dear Reader, as much as I love to bake and cook, I hate cleaning pans. I have no problem cleaning pots or skillets, and no issues with cleaning dishes either. But, I completely despise cleaning sheet pans, muffin pans, cake pans, etc. I was sure these donut pans would cause me just as much grief, but I was so wrong.
In no way am I being paid to endorse the donut pans I used for this particular recipe, but I need to tell you how delightfully happy I am with how easy the Wilton brand donut pans were to clean up. And, to make things even better, the baked donuts came out of the pans without a hitch.
No lining with parchment paper; no greasing with butter and dusting with flour – just a quick spray of non-stick cooking spray (Pam) and was on my way to delicious baked Pumpkin Spice Sour Cream Donuts and only two or three minutes of clean up time. Score!
The donuts, the star of the show here, not the donut baking pans, are so delicious. They have that warm, homey flavour of cinnamon, cloves, ginger, and nutmeg, which stems from the pumpkin spice seasoning. And the pumpkin flavour from the pumpkin spice extract.
I coated the donuts very lightly in a basic icing – literally just enough to help the sprinkles stick to the donut. I didn’t want a heavy icing coating, but if that’s your style, then just remember to keep your icing a little thicker. You can dump the entire donut into the icing if that’s what you feel like doing. Nobody here will judge you!
Now, since Halloween is just around the corner, I wanted to share these Pumpkin Spice Sour Cream Donuts with you. I decided to use Halloween-themed candy sprinkles, but you can use whatever sprinkles you have on hand or none at all for that matter.
However you decide to decorate or dip your donuts, one thing’s for certain – the flavour of these Pumpkin Spice Sour Cream Donuts will completely satisfy your sweet cravings, and if you’re lucky, they just might beckon you to the kitchen in the middle of the night for a little nibble or two. Tell no one!
Pumpkin Spice Sour Cream Donuts
For the Donut:
- 2 2/3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup milk
- 1/2 cup sour cream
- 2 large eggs
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1 tablespoon pumpkin spice
- 2 teaspoons pumpkin spice extract
- 1 cup confectioner's sugar
- 1 tablespoon milk
- Preheat oven to 425 degrees. Lightly spray two 6-hole donut pans with cooking spray and set aside.
- In a large bowl, use a hand-held mixer to blend together the milk, sour cream and eggs.
- Next, beat in the butter, vegetable oil, and pumpkin spice extract.
- Add the flour, baking powder, baking soda, pumpkin spice, and sugar. Beat into the wet ingredients.
- Dump the entire batter into a large Ziploc bag. Cut one of the lower corners off the bag, and in a circular pattern, fill the donut pans about 3/4 way full. Tap the pans firmly on the kitchen counter to get the batter to settle into the pan.
- Bake for 10 minutes. Remove from oven and transfer to a wire cooling rack to cool.
- In the meantime, whisk together the confectioner's sugar and milk until the icing is smooth and consistent. For a thicker icing, add more confectioner's sugar. For a thinner icing, add about 1/2 teaspoon of milk at a time.
- Dip the cooled donut, top side down, into the icing. Lightly shake the excess icing off the donut, or gently drag the iced part of the donut over the rim of the icing bowl.
- Push the iced donut gently into a bowl of candy sprinkles to coat.
- Place the donut, iced side up, back onto the wire cooling rack and allow the icing to harden.
- Serve and enjoy!
- Add the flour, salt, baking soda, and pumpkin spice. Beat until just combined.
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