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Baked Pumpkin Doughnuts Recipe

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These Baked Pumpkin Doughnuts offer a deliciously moist and flavorful treat perfect for fall. Made with canned pumpkin and warm spices, these doughnuts are baked to a tender texture rather than fried, making them a lighter alternative to traditional doughnuts while still satisfying your sweet cravings. Coated in sugar while still warm, they have a delightful, crunchy exterior and a tender crumb inside.

Ingredients

Main Doughnut Ingredients

  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 1/2 cups sugar
  • 1 1/2 cups canned pumpkin (not pie filling)
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp cardamom
  • 1/4 tsp allspice
  • 1/4 tsp cinnamon
  • 1 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 2 cups all-purpose flour
  • 1 cup sugar (for coating)

Instructions

  1. Preheat and prepare pan: Set your oven to 350°F and lightly butter or spray your doughnut pan, even if it’s non-stick. This recipe works for both regular and mini doughnut pans; adjust baking time accordingly. The example uses a mini pan with molds about 2 3/4 inches across.
  2. Mix wet ingredients and spices: In a large bowl, whisk together the eggs, vegetable oil, 1 1/2 cups sugar, canned pumpkin, the ground spices (cloves, nutmeg, ginger, cardamom, allspice, cinnamon), salt, and baking powder until evenly combined.
  3. Add flour: Fold in the all-purpose flour gently, mixing until just combined to avoid overworking the batter, which could make the doughnuts tough.
  4. Fill doughnut molds: Fill each mold about 3/4 full with batter. Use a large plastic bag as a piping bag by cutting off a corner to help fill the molds evenly. If you have only one pan, bake in batches, cleaning and re-spraying the pan between uses.
  5. Bake: Place the pan in the oven and bake for about 12 minutes, or until a toothpick inserted into the doughnuts comes out clean. Avoid overbaking as the small doughnuts cook quickly and can dry out.
  6. Cool and remove: Let the doughnuts cool briefly in the pan, then gently remove them and transfer to a wire rack.
  7. Sugar coating: While the doughnuts are still warm, place the 1 cup of sugar in a bowl and toss the doughnuts in the sugar to coat them generously, creating a sweet crust.

Notes

  • You can use pumpkin pie spice (1 1/2 tsp) instead of measuring individual spices for convenience.
  • If using a regular-sized doughnut pan, increase the baking time slightly and monitor for doneness.
  • Do not overmix the batter once flour is added to keep the doughnuts tender.
  • Ensure to spray or butter the pan well to avoid sticking, even if your pan is non-stick.
  • Once coated in sugar, serve doughnuts shortly afterward for the best texture and flavor.

Find it online: https://justsosavory.com/baked-pumpkin-doughnuts-recipe/