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Baked Pumpkin Doughnuts

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

Ingredients

Scale

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

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.

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!