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.

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

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

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

Photo by Andrea Kang

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

Photo by Andrea Kang

Photo by Andrea Kang

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

Photo by Andrea Kang

Photo by Andrea Kang

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

Photo by Andrea Kang

Photo by Andrea Kang

Photo by Andrea Kang

Photo by Andrea Kang