Pumpkin Doughnuts with Black Sesame Glaze

Getting geared up in the dark of the PNW for early morning winter sports can be hard. A delicious breakfast makes it easier to get going, and what is more delicious and satisfying than Pumpkin Doughnuts with Black Sesame Glaze?

Pumpkin spice flavor is all the rage these days from lattes to butter to bagels. It’s pretty much symbolic of cold weather in the US. These doughnuts have all the spice and sweetness of the pumpkin, but also the earthy, nuttiness of sesame… two flavors you would necessarily associate with one another, but trust me, it works.

This recipe starts with healthy and delicious homemade pumpkin puree. From pumpkin, squash or sweet potatoes, vegetable purees are super simple to make and are way healthier than canned options. Just start with cooking your vegetables until soft. Roast, boil, microwave, or wrap in tinfoil and place in the fire… the options are really up to you! Once soft, puree in blender or food processor.

The pumpkin puree in these treats ups the fiber content compared to your average doughnut and adds vitamins like vitamin A, B2, E, iron, and copper. The sesame seeds also add vitamin B6 and the minerals zinc and copper.

Simple Steps to Pumpkin Doughnuts with Black Sesame Glaze

1. Preheat oven and grease doughnut pan.
   
2. Mix flour, baking powder, salt and spice together.
   
3. Combine sugar and pumpkin puree.
   
4. Add butter, oil and eggs to pumpkin mixture.
   
5. Stir in dry ingredients.
   
6. Fill doughnut molds approximately 1/2 full with batter.
   
7. Bake doughnuts for 13-17 minutes. Remove from pan and let cool.
   
8. Make glaze by combining milk, powdered sugar and seseame seeds.
   
9. Dip doughnuts into glaze!

This batch of pumpkin doughnuts fueled my ski day at the gorgeous Mt. Bachelor. The ski season has been a little hit or miss here in the Cascades. Lots of snow, but also lots of wind and temps that could be just a little bit cooler for epic conditions. Either good conditions or bad, there are lots of opportunities for good eating after lots of turns!

If you are making these Pumpkin Doughnuts with Black Sesame Glaze for your mountain adventures, bake ahead of time and store them in an air-tight container for up to 4 days. Baking these close to the slopes? Check out my secrets for High-Altitude Cooking!

4.75 from 4 votes

Pumpkin Doughnuts with Black Sesame Glaze

Servings 12 doughnuts

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Equipment

• doughnut baking pan

Ingredients

For the Doughnuts…

• 2 cups flour
• 1 tsp kosher salt
• 2 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 1/4 tsp all spice
• 1/4 tsp paprika
• 1 3/4 cups pumpkin puree
• 1 1/2 cups sugar
• 1/3 cup oil
• 4 tbsp butter melted
• 3 eggs

For the Glaze…

• 1 cup powdered sugar
• 3 tbsp milk
• 2 tbsp black sesame seeds

Instructions

• Preheat oven to 350 degrees. Grease silicon doughnut pan with cooking spray.
• Mix together flour, salt, baking powder and spices.
• In a separate bowl, stir in sugar to pumpkin puree. Add oil, butter, and eggs, one at a time. Then slowly stir in dry ingredients.
• Fill doughnut molds 1/2 full. Bake for 13-17 minutes. Turn onto a wire rack and let cool.
• While doughnuts are cooling, make the glaze by creaming together the powdered sugar and milk. Stir in black sesame seeds.
• Once doughnuts are completely cool, dip doughnuts one at a time into the glaze. Set aside for approximately 5 minutes to let the glaze harden.

Course: Breakfast, Dessert

Cuisine: Fusion

Keyword: Baking, Make Ahead

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @bewildeats on Instagram and hashtag it #bewildeats.