BAKED PUMPKIN DONUTS
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
- Preheat oven to 350°F
- Place all ingredients except flour into a mixing bowl and beat on low/medium speed until smooth
- Add the flour and mix on low speed until just integrated and smooth
- Lightly grease two donut pans (You can use spray, but I just wiped olive oil around each pan)
- 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)
- Bake the donuts for about 16-18 minutes or until a cake tester comes out clean
- Let the donuts cool for a few minutes before transferring to a rack
- As the donuts cool, prep the spiced cinnamon-sugar mix by tossing all the ingredients into a plastic bag.
- Before the donuts cool completely, gently shake them in the cinnamon-sugar mix.
- Serve immediately; makes approx. 18 donuts
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.
Have any favorite baked treats that you recommend? Share them in the comments!