Baked Pumpkin Donuts
Soft cake-style pumpkin donuts, baked and rolled in cinnamon sugar.
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Ingredients
- 1 3/4 cups all-purpose flour spooned and leveled
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- 4 tbsp butter melted, for coating
- 1/2 cup granulated sugar mixed with 2 tsp cinnamon, for coating
Instructions
- Heat the oven to 350°F. Grease a donut pan well.
- Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon in a large bowl.
- In another bowl whisk the pumpkin, brown sugar, 1/4 cup granulated sugar, oil, eggs, milk and vanilla until smooth.
- Pour the wet ingredients into the dry and stir just until combined.
- Pipe the batter into the pan, filling each ring about three-quarters full.
- Bake 10 to 12 minutes, until the tops spring back. Cool in the pan 5 minutes, then turn out.
- Brush the warm donuts with melted butter and roll in the cinnamon sugar.
Notes
A standard donut pan makes 6. Bake in two batches.