Baked Pumpkin Doughnuts

I am a list maker. I write lists for everything, everyday. My Fall baking list is so long, it’s overwhelming. I have looked at this list every day since I made it two weeks ago, and have not baked a single thing on it because I just don’t know where to start! Kinda the story of my life ha!

So I decided to kick off my Fall baking with an easy, quick recipe. Baked Pumpkin Doughnuts!

The line up of ingredients.

Combine the oil, eggs, sugar, pumpkin, pumpkin pie spice, salt and baking powder into bowl. Beat until smooth.

Add the flour, stir just until smooth.

Fill the wells of the doughnut pan about 3/4 full. Bake doughnuts 15-18 minutes.

Stir cinnamon and sugar together.

After doughnuts have been removed from oven, let cool about 5 minutes. Transfer to cooling rack. While doughnuts are still warm, coat in the cinnamon-sugar mixture.

There you have it… quick and easy “first pumpkin of the season” recipe! Crossed off the list!

Enjoy, and HAPPY FALL!

Recipe – makes 12 doughnuts

1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree (canned pumpkin)
1 1/2 tsp pumpkin pie spice
1 1/2 tsp salt
1 1/2 tsp baking powder
1 3/4 plus 2 TBS all-purpose flour

Cinnamon-Sugar Coating:
5 TBS granulated sugar
1 1/2 – 2 tsp cinnamon

-Preheat oven to 350°F. Lightly grease two standard doughnut pans.

-Beat together vegetable oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, and baking powder until smooth.

-Add the flour and stir until just smooth.

-Fill the wells of the doughnut pans about 3/4 full. Use scant 1/4 cup batter in each well.

-Bake the doughnuts for 15-18 minutes, or until toothpick inserted into center comes out clean. Mine took exactly 15 minutes.

-Mix cinnamon and sugar together in a bowl. Set aside.

-Remove doughnuts from oven. After about 5 minutes, loosen edges and transfer to a cooling rack.

-While the doughnuts are still warm, gently coat entire doughnut in the cinnamon-sugar coating.

Recipe from: King Arthur Flour


5 thoughts on “Baked Pumpkin Doughnuts

    • Yay Nikki! I love this pan, and this recipe calls for two pans, but the fifteen minutes that the batter had to sit while my first batch was in the oven, actually came out better, a little poofier, since I didn’t have a second pan and the batter had time to sit!

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