A little girl with a big passion for food.

Baked Pumpkin Doughnuts

It seems like only yesterday that I was throwing every pumpkin-flavored treat your way in the form of pop-tarts, breakfast sandwichesscones, candy cups, cupcakes, chili, cookies, lattes, and cheesecake(The length of that list surprised me too.)

The Bite-Sized Baker // Baked Pumpkin Doughnuts

Man, this past year went by fast and thank goodness because I am ready to welcome pumpkin back into my life! Although a lot has changed since last October, my overwhelming appreciation and adoration of pumpkin, layered clothing, boots, and holidays will always remain the same… Except for Halloween, not a fan of that one.

The Bite-Sized Baker // Baked Pumpkin Doughnuts

To kick off the pumpkin season I decided to make Baked Pumpkin Doughnuts… The reasoning behind it was relatively simple; I had all the ingredients on hand, I’ve only used my doughnut pan once, and my “yearly doughnut fix” is quickly turning into a “monthly doughnut fix.”

The Bite-Sized Baker // Baked Pumpkin Doughnuts

Although I really wish I would have considered the damage I could do to a dozen doughnuts within two days (by myself), I stand firmly behind my decision to bake these doughnuts. They are moist, dense, and flavorful rounds of Fall! Dig in.

The Bite-Sized Baker // Baked Pumpkin Doughnuts

The Bite-Sized Baker // Baked Pumpkin Doughnuts

Baked Pumpkin Doughnuts

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 13 minutes

Ingredients:

Doughnuts:

  • 1 ¾ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1/3 cup vegetable oil
  • ½ cup brown sugar
  • 1 egg
  • 1 ½ teaspoon vanilla extract
  • ¾ cup canned pumpkin
  • ½ cup whole milk

Cinnamon-Sugar Coating:

  • ¼ cup unsalted butter, melted
  • 1/3 cup granulated sugar
  • ½ - 1 tablespoon cinnamon

Directions:

  1. Preheat oven to 350º F. Butter a donut pan and set aside.
  2. To make the doughnuts, mix flour, baking powder, salt, and spices together in a medium bowl, and set aside.
  3. In a large bowl, or a the bowl of an electric mixer, fitted with the paddle attachment, whisk oil, brown sugar, egg, vanilla, pumpkin, and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, do not over mix batter.
  4. Using a pastry bag, fill each donut cup with the batter. They should be fairly full but not overflowing. Bake for 11-13 minutes, until donuts spring back when gently pressed. Turn donuts onto a wire each and allow to cool for a few minutes.
  5. To make the topping, melt the butter in one bowl, and combine the sugar and cinnamon in anther. While donuts are still warm, brush each donut with butter and roll in cinnamon sugar mixture. Serve immediately.
recipe from Sweetened with Honey.

13 comments on “Baked Pumpkin Doughnuts

  1. I will be buying a doughnut pan…these look delicious!

  2. Your pictures are looking soooo good!!! Love it! Gotta make these asap!

  3. I made these last night for a Halloween party and they were a huge hit! I made them in a mini donut pan (adjusting the baking time to 10 minutes) and then glazed them bright orange. It was the perfect bite sized snack for a party.

  4. Pingback: Chocolate Doughnuts with Ganache and Pistachios « thebitesizedbaker

  5. i just bought a doughnut pan i MUST make these :)

  6. Tracy_the_pumpkin_hoarder Reply

    I couldn’t find a doughnut pan. I did, however, buy a mini bundt cake pan. Worked just fine. Love these doughnuts. Not too sweet.

  7. I made this recipe into donut holes in my daughters cake pop maker. The donut was too dry it taste better dunked in coffee or milk. Will try again in donut pan! Hopefully the donut is more moist. overall a huge hit with my little ones.

  8. Where can I get a doughnut pan? I looked in several stores and can’t find one.

  9. Pingback: Chocolate Doughnuts with Ganache and Pistachios | The Bite-Sized Baker

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