If you are looking for a treat that tastes like fall in every bite, this is the one. These pumpkin donuts come out soft and perfectly spiced, then get finished with a boozy glaze made from Jackson Morgan Southern Cream. Grab a cup of coffee and dig in.
Ingredients:
2 ¼ Cup Flour
1 Teaspoon Baking Soda
1 ½ Teaspoon Baking Powder
½ Teaspoon Salt
1 ½ Teaspoons Ground Cinnamon
2 Teaspoons Pumpkin Pie Spice
¾ Cup Light Brown Sugar
½ Cup Sugar
½ Cup Butter
2 Large Eggs, Room Temperature
2 Cups Canned Pumpkin Puree
2 Teaspoons Vanilla
2 Tablespoons Jackson Morgan Southern Cream in Spiced Pumpkin Roll
Pumpkin Icing
3 Tablespoons Heavy Whipping Cream
3 Tablespoons Jackson Morgan Southern Cream in Spiced Pumpkin Roll
½ Teaspoon Vanilla
1 Cup Powdered Sugar
½ Teaspoon Pumpkin Pie Spice
Directions:
Preheat the oven to 350 degrees and grease a donut pan well. Melt the butter and set aside to cool.
Whisk together the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a large bowl. In another bowl, whisk together the brown sugar, sugar, cooled butter, eggs, vanilla, and Jackson Morgan, then mix in the pumpkin puree. Combine the wet and dry ingredients without overmixing.
Pipe the batter into the donut pan and bake 12 to 14 minutes, until golden and a toothpick comes out clean. This recipe makes several pans, so regrease between batches.
While the donuts cool, make the icing by mixing the heavy cream, Jackson Morgan, and vanilla, then slowly adding the powdered sugar and pumpkin pie spice. Adjust with more cream if too thick or more powdered sugar if too thin.
Once the donuts are cooled, dip one side in the icing and enjoy. Cheers!
