Baked Pumpkin Donuts

I am totally not a fan of pumpkin. I don’t know why, I’m just not.  But seriously, when you add the word donuts to pumpkins then it just sounds better.  It’s the season so why not make some BAKED pumpkin donuts.  These could be perfect for breakfast, dessert or just a simple snack.

I purchased my donut pan about a year ago and used it once so it was time to get it out of storage and use it again. Now that it’s I have some additional ideas for donuts so stay tuned.

Once I mixed up all my ingredients for the donuts, I spooned my dough into a plastic storage bag. I will note that I do, in fact, have piping bags but I have an entire shelf (or shelves) of storage bags so I use those.  Once the dough is in the bag, I snip off a small portion at the bottom and start piping on the donut pan.  This is when my little helper loved being with me.  Sure, some had more, some had less but they all seemed to come out of the oven looking great.

Print Recipe

Baked Pumpkin Donuts

Prep Time

20 minutes

Cook Time

15 minutes

Servings

donuts

Ingredients

Pumpkin Donuts

• 2 cups all-purpose flour
• 2 tsp pumpkin pie spice
• 2 tsp baking powder
• 1 tsp salt
• 15 oz can pumpkin puree
• 1 1/2 cups sugar
• 1/3 cup vegetable oil
• 4 Tbs unsalted butter melted
• 1 tsp vanilla extract
• 3 large eggs

Donut Topping

• 1/2 cup sugar
• 2 tsp cinnamon
• 3 Tbs unsalted butter melted

Prep Time 20 minutes Cook Time 15 minutes Servings donuts Ingredients Pumpkin Donuts 2 cups all-purpose flour 2 tsp pumpkin pie spice 2 tsp baking powder 1 tsp salt 15 oz can pumpkin puree 1 1/2 cups sugar 1/3 cup vegetable oil 4 Tbs unsalted butter melted 1 tsp vanilla extract 3 large eggs Donut Topping 1/2 cup sugar 2 tsp cinnamon 3 Tbs unsalted butter melted

Instructions

1. Preheat oven to 350°F
2. Whisk together the dry ingredients: flour, pumpkin pie spice, baking powder and salt
3. In another bowl, mix together pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs
4. Add the dry ingredients to the wet ingredients and mix until completely combined
5. Pour donut mixture into plastic storage bag and pipe into donut mold pan. Fill until holes almost to the top.
6. Bake donuts for about 15 minutes or until toothpick comes out clean.
7. Cool donuts on rack.
8. For the donut topping: Stir the sugar and cinnamon together in a shallow bowl. Using a pastry brush, brush on melted butter to the top of the cooled donut then dip them in the cinnamon sugar to coat.

Recipe Notes

Recipe adapted from Valerie Bertinelli

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