I’m back! After two VERY long weeks of recovering from my wisdom teeth being removed I am back to normal eating and ready to blog! My parents were in town this past weekend from Maine and they gave me the culinary push I needed to get back into the swing of eating, baking, and blogging! The first recipe we took for a test drive…Baked Pumpkin Donuts. It’s officially September so I feel it’s finally appropriate to kick off the Pumpkin and Fall recipes. Yes, yes, I do realize Fall does not truly begin until September 23rd but I just can’t wait any longer…bring on the crisp cool nights, cozy sweaters, chai lattes, and pumpkin everything!
I recently purchased a donut pan from Williams Sonoma. I would definitely recommend the investment – for less than $30 you can make your own baked, spongey donuts at home – no frying, no mess! If you decide you won’t get enough use out of a donut pan you can absolutely substitute a mini muffin pan for this recipe and create pumpkin donut holes instead. Simply reduce the oven temperature to 325 degrees and bake for 8-10 minutes.
These donuts have a similar texture to a cake donut, but are even lighter! The pumpkin puree and pumpkin pie spice gives these donuts a really warm and cozy taste. After the donuts are baked, they cool slightly in the pan, and then the donuts are tossed in a cinnamon sugar mixture – DELISH!
- 1/3 cup vegetable oil
- 2 tablespoons unsweetened applesauce (or omit and use 1/2 cup vegetable oil)
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups canned pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cup plus 2 tablespoons all-purpose flour
- 3 tablespoons sugar mixed with 2 teaspoons cinnamon for the donut coating
- Preheat the oven to 350 degrees. Lightly grease the donut pan.
- Beat together the oil, applesauce, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
- Add the flour, and stir until just combined.
- Fill the wells of the doughnut pans about 3/4 full. I use a spoon to do this, and it will take a scant 1/4 cup of batter for each doughnut.
- Bake for 15 – 18 minutes, until a cake tester inserted in the center of a donut comes out clean. Remove from the oven and let cool in pan for 5 minutes. Then transfer donuts to a rack to cool.
- Fill a gallon sized ziplock bag with cinnamon sugar mixture. While the donuts are still warm, shake them in the cinnamon-sugar.
- Note that this recipe makes enough for 15 doughnuts, so you will have to bake these in a few batches.