Baked Pumpkin Doughnuts

Total Time:
1 hr
Prep:
45 min
Cook:
15 min

Yield:
16-18 Donuts
Level:
Easy

Ingredients
  • Doughnuts:
  • 2 cups all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • One 15-ounce can pumpkin puree
  • 1 1/2 cups sugar
  • 1/3 cup vegetable oil
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • Topping:
  • 3/4 cup sugar
  • 2 teaspoons ground cinnamon
  • 3 tablespoons unsalted butter, melted
Directions
  • For the doughnuts: Preheat the oven to 350 degrees F.

  • Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.

  • Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.

  • Add the flour mixture to the pumpkin mixture and beat until just combined.

  • Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.

  • Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.

  • For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.

  • Special equipment: three 6-cup nonstick doughnut pans


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