Baked Pumpkin Doughnuts

I wish my grocery store would get a supply of pumpkin in. They have plenty of pumpkins to carve outside and plenty of cans of Libby’s pumpkin. Libby’s is ok, but the store bought stuff we get is about 60 cents cheaper. I keep on going there every week to check and see if they got another supply in. When they have canned pumpkin for 88 cents a can during Thanksgiving time, I think I’m going to go there every day that sale is going on and stock up.

Do you have a doughnut pan yet? If you don’t, I suggest you get one. Baking your own doughnuts is a lot healthier than frying doughnuts. I’ve had the sudden urge to try frying doughnuts, but this method is a lot easier and it doesn’t make your house smell like grease for a couple days. Pumpkin + doughnuts + morning coke (that’s what I have instead of coffee) = one fabulous weekend breakfast.

Combine all the wet ingredients together.

Mix all the dry ingredients together, and combine.

Dip the doughnuts in a cinnamon sugar mixture right after they’ve come out of the oven if you’d like.

Ingredients from Blue Eyed Bakers

For Donuts:
1 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoons ground cloves
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

For Coating:
1/2 cup butter, melted
2/3 cup sugar
1-2 tablespoons cinnamon (more if you’re a cinnamon lover)

Preheat oven 350 F.  Butter a mini donut pan and set aside.

In a bowl, mix flour, baking powder, salt and spices together and set aside.

In a large bowl (or the bowl of an electric mixer fitted with the paddle attachment) whisk together oil, brown sugar, egg, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.

Using a pastry bag or a steady hand and a spoon, fill each donut cup with the batter.  The donut cups should be fairly full, but not overflowing. Bake for 8-9 minutes, until donuts spring back when gently pressed (if you’re using a larger donut pan, allow them to bake for 12-15 minutes).  Turn donuts out onto a wire rack and allow to cool for a few minutes.

While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another.  When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.  Serve immediately.

*Note: If you’re not going to serve the donuts immediately, you can bake them up to a day in advance and store them in an airtight container.  Do not coat them in the butter/cinnamon-sugar mixture until just before serving or they may get soggy.

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