Baked Pumpkin Donuts with White Chocolate Drizzle

Sweet, moist and cinnamony, these amazing baked donuts are on the table in less than 20 minutes. If you need a reason to get out of bed, this is a great one.

Baked Pumpkin Donuts with White Chocolate Drizzle

Cooking spray

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1/4 teaspoon salt

1/4 teaspoon baking soda

15-ounce can pumpkin puree

1/2 cup plus 2 tablespoons light brown sugar

2 large eggs

1/4 cup milk (I used 2%)

1/4 cup melted butter or vegetable oil

1 teaspoon vanilla extract

1/3 cup white chocolate chips

To make the donuts, preheat the oven to 325 degrees. Coat four, 6-cup, donut pans with cooking spray (or work in batches if you have 1 to 2 pans).

In a large bowl, combine the flour, baking powder, cinnamon, salt, and baking soda. Mix well with a whisk and set aside.

In a medium bowl, whisk together the pumpkin, brown sugar, eggs, milk, butter, and vanilla. Add the wet ingredients to the dry ingredients and whisk until blended.

Spoon the batter into the donut pans, until each "cup" is about 2/3 full (fill 22-24 cups). 

Bake for 8 to 12 minutes, until the donuts spring back when gently touched.

Transfer to a wire rack and cool for 1 minute. Loosen the edges of the donuts with a knife and invert the pan onto the wire rack.

Melt the white chocolate in the microwave, checking and stirring every 20 seconds. Drizzle the chocolate over the donuts and serve warm or room temperature.

Makes 22-24 donuts