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Whenever I think about donuts, I think about the power of the hot light. There was a Krispy Kreme by my house when I was little and whenever we drove by and saw the hot light on, we immediately stopped to pick up a hot dozen, despite how healthfully we tried to eat. There is just something inexplicably more amazing about a warm donut than a regular donut. But I think we can all agree, the only thing better than a warm donut is not having to leave your house to get one. This recipe is absolutely perfect for a lazy Sunday; just throw together the ingredients the night before and let the dough chill in your fridge until you roll out of bed the next day.

Level: Medium

Prep Time: 5 minutes
Chill Time: at least 2 hours
Cook Time: 10-15 minutes
Total Time: 15-20 minutes + chill time

Servings: 10-12 donuts

Ingredients:
2 tablespoons butter or butter substitute
1/2 cup + 1 tablespoon sugar, divided
1/2 cup pumpkin puree
1/3 cup yogurt
1 egg
1 teaspoon vanilla extract
2 cups gluten-free or all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon, divided
1 teaspoon pumpkin pie spice (or ¼ teaspoon ginger + ¼ teaspoon nutmeg)
1/2 teaspoon salt
1 cup confectioner’s sugar
Water

Directions:
1. Whip butter and 1/2 cup sugar together in a large bowl until light and fluffy.
2. Add pumpkin, yogurt, egg and vanilla and beat until smooth.
3. Combine flour, baking powder, baking soda, salt and 1 teaspoon cinnamon in a separate bowl.
4. Slowly pour dry ingredients into wet ingredients and mix until smooth.
5. Cover bowl with cling wrap and refrigerate for at least two hours. I made mine the night before and let it chill until the next morning.
6. After the dough has chilled, preheat oven to 325°F and line a baking sheet with parchment paper.
7. Dust a clean counter or piece of parchment paper with flour.
8. With floured hands, grab a heaping tablespoon of dough. Set on the floured surface and gently roll until about one inch in thickness and about 4-5 inches in length.
9. Using a fork, score each end of the dough.
10. Dab each scored end with water, and then press together to form a ring.

Photo by Andrea Kang

11. Place onto baking sheet and continue process with rest of batter.
12. Combine remaining 1 teaspoon cinnamon and 1 tablespoon sugar in a bowl.
13. Sprinkle donuts with cinnamon-sugar mixture.

Photo by Andrea Kang

14. Bake for 10-15 minutes, or until an inserted toothpick comes out clean.
15. Set up a cooling rack with paper towels underneath (to catch dripping frosting) and let cool for about 5 minutes.

Photo by Andrea Kang

16. Combine confectioners sugar and one tablespoon of a water at a time, until glaze thickens.

Photo by Andrea Kang

17. Using a rubber spatula, scoop frosting onto donut.

Photo by Andrea Kang

18. Return donut to cooling rack and let frosting harden.

Photo by Andrea Kang

Photo by Andrea Kang