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Baked Pumpkin Donuts

Course Breakfast

Ingredients

  • 2 cups All-purpose flour
  • 2 tsp Pumpkin pie spice
  • 2 tsp Baking powder
  • 1 tsp Kosher salt
  • 1 can Farmer's Market Organic Pumpkin Puree
  • 1 1/2 cups Sugar
  • 1/3 cup Vegetable oil
  • 4 tbsp Unsalted butter
  • 1 tsp Vanilla extract

Topping

  • 3/4 cup Sugar
  • 2 tsp Ground cinnamon
  • 3 tbsp Unsalted butter

Instructions

For the Donuts:

  • 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.