I came across a recipe for baked pumpkin doughnuts that looked so irresistibly tender and soft, I knew I had to try them right away. The recipe is from King Arthur’s Flour, and I’ve had a lot of success with their recipes.
The blog post was as convincing as the photos, stating “If you’re going to bake just ONE THING this month (or this week, or today – choose your preferred frequency)…Let it be these pumpkin-cinnamon doughnuts.”
The doughnuts are supposed to be made in a regular baked donut pan. I actually didn’t realize that I don’t have a standard donut pan until halfway into the recipe. I have mini donut pans and all this time I assumed I had a regular one. Oops. So I made mini ones instead.
The donuts did come out as tender as I thought they’d be. Taste-wise, these were good but I don’t think they are the best-baked donut recipe I’ve had. I didn’t love them as much as the recipe taste tester. I like this pumpkin donut muffin recipe I made last year a little better in terms of taste, though these definitely had a nicer texture.
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups pumpkin purée canned pumpkin
- 1 1/2 tsp pumpkin pie spice
- 1 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 3/4 cups + 2 tablespoons all purpose flour
Cinnamon Sugar Mixture
- 3/4 cup sugar
- 2 tsp cinnamon
All images and content are © Kirbie's Cravings.
Preheat oven to 350°F. Grease donut pans.
In a large bowl, beat everything together except flour until smooth. Add in flour and stir until just smooth.
Pour donut batter into molds about 3/4 filled. Bake 15-18 for regular donuts (9-10 minutes for mini ones) until toothpick inserted comes out clean. Let donuts cool before coating with cinnamon sugar mixture.
Pour 3/4 cup sugar and 2 tsp cinnamon into large sandwich bag and mix together until thoroughly mixed. Put donuts in and zip closed and roll donut around until covered in cinnamon sugar. Remove donut. Repeat with remaining donuts.