BAKED PUMPKIN DONUTS – The best pumpkin donuts in the entire world! Easy to make, baked, with only eight ingredients in the batter.
They’re dunked in cinnamon sugar but you can glaze them instead or coat them in powdered sugar. Truth be told they don’t even need a coating!
So soft, tender and moist they really are one of the best donuts I’ve ever eaten.
To make them you beat vegetable oil, eggs, sugar, canned pumpkin, pumpkin pie spice, salt, baking powder and flour together then stir in the flour by hand. Be careful not to over mix when adding the flour or you’ll have rubbery donuts.
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The donuts are baked in a standard donut pan – I only have one pan that makes six donuts at a time and this recipe makes about 17 donuts – so leaving the batter out on the counter is OK – the donuts still turn out perfectly fine.
Make these once and I promise you will crave them over and over!
They’re perfect for weekend mornings when you want something special but quick and easy.
BAKED PUMPKIN DONUTS
Ingredients
- butter for greasing the pans
- ½ cup vegetable oil
- 3 large eggs
- 1 + ½ cups sugar
- 1 + ½ cups canned pumpkin
- 1 + ½ teaspoons pumpkin pie spice or ¾ teaspoon ground cinnamon plus heaping ¼ teaspoon each ground nutmeg & ground ginger
- 1 teaspoon salt
- 1 + ½ teaspoons baking powder
- 1 + ¾ cups + 2 tablespoons all-purpose flour
- For Coating:
- ½ cup sugar
- 2 tablespoons ground cinnamon
- 3 tablespoons melted butter
Instructions
- Preheat the oven to 350°F. Generously grease one or two standard donut pans.
- To a large mixing bowl add the oil, eggs, sugar, pumpkin, spices, salt, and baking powder. Beat together on low speed until smooth.
- Mix in the flour by hand just until combined - over mixing will cause them to be rubbery.
- Scoop up scant ¼ cups of the batter to fill each well of the donut pan. If you only have one pan cover the batter with saran wrap and let it sit in a cool place in between batches.
- Bake 15 to 18 minutes or until a toothpick comes out clean from the center.
- Cool in the pan 5 - 10 minutes then turn out from the pan running a knife around the edges if needed.
- Let them cool completely.
- In a wide shallow bowl mix the sugar and cinnamon together. Alternately you can add it to a large plastic food bag and shake the donuts in it.
- Working one at a time use a pastry brush to coat the donuts in butter then dip them in cinnamon sugar or shake them in the bag of cinnamon sugar.
- Loosely cover the leftovers and store in a cool, dry place up to 3 days.