I warned you that pumpkin recipes were coming! And of course I am finding more use for my doughnut pan!
These baked pumpkin doughnuts were phenomenal with their buttery cinnamon sugar outside and their delicious pumpkin spice inside. The day after making them, I was so excited to get out of bed to eat another doughnut with my coffee. There’s nothing like a cool fall morning with a yummy pumpkin goodness. Bring on the pumpkin baked goods! I know, I know- pumpkin is totally overdone, but it’s one of the reasons why I love fall. I even have a pumpkin Pinterest board- check it out here!
Baked Pumpkin Doughnuts
Author: 2 Sisters 2 Cities
Serves: 12
Ingredients
For Doughnuts
- ½ cup vegetable oil
- 3 large eggs
- 1½ cups granulated sugar
- 1½ cups canned pumpkin puree
- 1 tsp. ground cinnamon
- ¼ tsp. ground ginger
- 1½ tsp. salt
- 1½ tsp. baking powder
- 1¾ cup All-Purpose flour
For Topping
- ½ cup unsalted butter, 1 stick
- 1 cup granulated sugar
- 1 tsp. ground cinnamon
Instructions
- Preheat oven to 350 degrees.
- In the bowl of your mixer add all doughnut ingredients except flour and mix together until smooth. Add in flour and mix until just combined.
- Spray a doughnut pan with non-stick spray. Fill each doughnut mold with batter and fill ¾ths the way.
- Place in oven and bake for 15 to 18 minutes until a toothpick inserted in middle comes out clean.
- Let doughnuts cool in pan 5-10 minutes before taking out of doughnut pan. You can loosen the edges with a butter knife. Place doughnuts on wire rack.
- Repeat for additional batch (if using a 6 doughnut pan)
- In a heatproof bowl, melt butter in the microwave. Watch carefully so the butter doesn’t boil over.
- In a medium bowl stir together sugar and cinnamon.
- Dip doughnut in butter, shake slightly to stop dipping and then dip doughnut in cinnamon sugar, covering both side. Let dry at room temperature on a wire rack over a baking sheet. Store in an airtight container for 1-2 days.
Source- Adapted from the King Arthur’s Flour Blog
