Baked Pumpkin Doughnuts

Ahhh fall!  Probably my favorite season.  So many comforts come to mind when I think about the autumn season, spiced apple cider, cuddled up under a cozy blanket, and of course all things pumpkin!  I’m definitely with the crowd on this and find myself drawn to many pumpkin items this time of year.  And while some may be over the pumpkin craze I most certainly am not.  There’s a reason the pumpkin trend continues to rage on year after year…and that is purely because the flavor epitomizes all things one loves about the season.  Plus it is DANG. DELICIOUS.

So for those of you still on the pumpkin kick here’s a recipe great for a weekend morning next to your cup of coffee.

 It would have been much faster if I had two of these doughnut pans.  But then again I really shouldn’t stuff my small kitchen with any more specialty baking supplies! 

 Before covering in cinnamon sugar mixture.  And after.

Be sure to take a minute and savor the pumpkin and spice aromas that will be filling up your kitchen.  This baked doughnut has more of a cake like texture vs. the traditional fried version but remains light and helps you fell less guilty for eating more than one!  

Best enjoyed just after baking, but will keep for 1-2 days. 

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Baked Pumpkin Doughnuts

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• Prep Time: 20
• Cook Time: 18
• Total Time: 38 minutes
• Yield: 14 1x

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Ingredients

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Doughnuts

• 1/2 cup canola oil
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1 1/2 cups pumpkin purée (canned pumpkin)
• 1 1/2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 3/4 cups + 2 tablespoons unbleached all purpose flour

Coating

• 1/2 cup granulated sugar
• 1 heaping teaspoon cinnamon

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Instructions

1. Preheat the oven to 350°F. Lightly grease your standard doughnut pans with cooking spray. (Easier if you have two pans, but I only have one so just had to bake them in extra batches).
2. In a stand mixer with the paddle attachment, beat together the oil, eggs, sugar, pumpkin purée, pumpkin pie spice, salt and baking powder until combined and smooth.
3. Slowly mix in flour until well combined, scraping down the side of the bowl as you go.
4. Fill each doughnut well about 3/4 full. I found it easier to pipe the batter into the pan by using a ziploc bag and snipping off the corner to pipe.
5. Bake for 15-18 minutes, until a toothpick inserted in the center comes out clean and the doughnut springs back with a gentle touch.
6. Remove from oven and let cool in the pan a few minutes.
7. While still warm gently shake doughnuts, one at a time, in a bag with the cinnamon sugar mixture to coat evenly.
8. Cool completely on a wire rack. Store in a single layer at room temperature.

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Notes

• The pumpkin in these makes the doughnuts moist and can tend to get sticky if they are stacked on top of one another or stored in a tightly sealed container with no air flow.
• These would also be great with a cinnamon cream cheese or maple frosting!