This Baked Pumpkin Doughnuts Recipe is the most tender pumpkin doughnut you may ever taste! A light dusting of cinnamon sugar makes these the perfect fall treat. I really think you are going to love them!
Prep Time15 minutesmins
Cook Time18 minutesmins
Total Time33 minutesmins
Course: Dessert
Cuisine: American
Servings: 243" doughnuts
Calories:
Equipment
Doughnut Pan
Disposable Pastry Bag (no tip required)
Ingredients
1/2cVegetable Oil
3largeEggs
1 1/2cGranulated Sugar
1 1/2cPumpkin PureeNOT pumpkin pie filling
1 1/2tspPrepared Pumpkin Pie Spiceor you can make your own: 3/4 tsp Cinnamon plus 1/4 tsp EACH nutmeg and ginger
1tspSalt
1 1/2tspBaking Powder
1 3/4cAll Purpose Flour PLUS an additional 2 tbsp Flour
FOR THE CINNAMON SUGAR COATING:
1tspCinnamonmore or less to taste
1/4cGranulated Sugar
Instructions
Preheat oven to 350 degrees and lightly mist the doughnut pan with cooking spray. Set aside.
Mix all of the doughnut ingredients together with a whisk until very smooth. Switch to a spatula and add the flour. Stir until well combined but not over mixed.
Fill a disposable pastry bag with the batter and twist the top to keep the batter in the bag. Snip the tip off the end of the bag and pipe into the doughnut pan. This is completely optional. Don't have a pastry bag? No worries. just use a spoon.
Tape the pan on the counter top to even out the batter and then bake for 15-18 minutes or until a toothpick inserted comes out clean.
Allow to cool for 10 minutes.
Meanwhile, stir together cinnamon and sugar. Coat each doughnut in the cinnamon sugar and place on the cooling rack. Serve immediately. See notes in blog post for storing/freezing. Enjoy!