I know, you’re probably thinking another pumpkin recipe?! Buuuut you guys, these donuts!! They rendered me speechless, really they did. If you’re going to bake just ONE pumpkin thing this week (or month) pleeeease let it be these pumpkin cake doughnuts. I’m truly sorry for posting another pumpkin recipe, but it’s just that time of year and I happen to love all things pumpkin.
These Baked Pumpkin Donuts far exceeded my expectations and I had to send some of them away or I would have eaten every. single. one.
A warm cinnamony, sugary, moist, tender pumpkin donut. Can you even stand it? I can’t!
So simple to make and so incredibly good, you will want to make them over and over. The only problem I had with these donuts was trying to decide which one I liked better—the donuts dredged in cinnamon & sugar or the donuts dipped inthe browned butter glaze. They both were amazing so I guess you’ll just need to make them and decide for yourself which one is better.
These are definitely best if eaten the day you make them, and I’m just warning you that eaten warm these donuts are utterly fantastic and you may not be able to stop at just one.
- 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 teaspoons pumpkin pie spice
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups + 2 tablespoons flour
- Cinnamon Sugar (about 1/4 cup)
- Brown Butter Glaze:
- 4 tablespoons butter
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- 1 tsp. teaspoon vanilla
Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.
Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
Add the flour, stirring just until smooth.
Spoon about a scant 1/4 cup batter into the donut cups or fill a large zipped-top bag and cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling ¾ of the way full. (*I would definitely do it this way, so much easier to fill the donut pan!). The recipe makes about 15, so you may need to bake in two batches, depending on how many donut pans you have.
Bake the doughnuts for 15 to 18 minutes, or until a toothpick inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.
Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.
To make the brown butter glaze: melt the butter in a small saucepan over low heat. Whisk constantly and continue cooking until golden, about 7- 8 minutes. Pour the butter into a small bowl and whisk in the powdered sugar, half-n-half and vanilla until smooth. Dip the donut tops in the glaze.
If you don't have pumpkin pie spice, you can use 3/4 teaspoon ground cinnamon and 1/4 heaping teaspoon each, ground nutmeg and ground ginger.
Also, if you don't have a donut pan(s), you can make these into muffins. Just fill each muffin cup about 3/4 of the way full and then just generalously sprinkle the cinnamon/sugar on top after they have baked.
Recipe Source: King Arthur Flour