Baked Pumpkin Doughnuts
These baked donuts have a tender crumb and are flavored with fall spices.
Ingredients
- 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
Instructions
- 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.
Notes
Recipe from King Arthur Flour I modified some of the direction steps.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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