If you followed my IG stories last week, you saw that I was pretty excited about getting my donut baking pans. Even though I’m a pretty avid baker, I’d never tried donuts before and I was just really curious and intrigued by the idea. I ordered these baking pans from Amazon and quickly compiled a ton of different recipes to try. First on my list was the seasonally-appropriate Spiced Pumpkin Donut. I found this original recipe on KingArthurFlour.com, but made a few tweaks along the way. Read on for my twist on this classic fall treat. Enjoy!

Spiced Pumpkin Donut Ingredients

  • 1/2 cup vegetable or olive oil
  • 3 large eggs
  • 1 1/2 cup granulated sugar (I swapped in 1/2 cup of coconut sugar to make the donuts a little less sweet)
  • 1 1/2 cups pumpkin purée (canned pumpkin)
  • 3/4 teaspoon ground cinnamon
  • heaping 1/4 teaspoon ground nutmeg
  • heaping 1/4 teaspoon ground ginger
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 1 3/4 cups + 2 tablespoons (8 ounces) all-purpose flour

Spiced Cinnamon-Sugar Mix Ingredients

  • 1 1/2 cup of granulated or powdered sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground ginger
  • 1 tablespoon ground nutmeg

Instructions

  1. Preheat oven to 350°F
  2. Place all ingredients except flour into a mixing bowl and beat on low/medium speed until smooth
  3. Add the flour and mix on low speed until just integrated and smooth
  4. Lightly grease two donut pans (You can use spray, but I just wiped olive oil around each pan)
  5. Fill the wells of the pans almost to the top; it should take just under 1/4 cup per well (Under-filling the wells will results in donuts that won’t bake as symmetrical)
  6. Bake the donuts for about 16-18 minutes or until a cake tester comes out clean
  7. Let the donuts cool for a few minutes before transferring to a rack
  8. As the donuts cool, prep the spiced cinnamon-sugar mix by tossing all the ingredients into a plastic bag.
  9. Before the donuts cool completely, gently shake them in the cinnamon-sugar mix.
  10. Serve immediately; makes approx. 18 donuts

 

pumpkin-donut-1

pumpkin-donut-2

pumpkin-donut-3

A few notes…
If you use powdered sugar in the spice cinnamon-sugar mix, the powdered coating will eventually absorb into the donut. It’s still super tasty, they’ll just look different after a day!

Also, the recipe recommends keeping the donuts in a loosely covered container that allows good air circulation to make sure they don’t get soggy. I kept my batch in a cake pan covered with parchment paper and they lasted about four days.

pumpkin-donut-4.png

Have any favorite baked treats that you recommend? Share them in the comments!

img_2031