Baked Pumpkin Doughnuts

February 24, 2013 – 10:15 am

This excellent recipe comes from King Arthur Flour. I upped the spices a bit, used a full small can of pumpkin, and made them in my mini doughnut pan, so I ended up with 32 mini doughnuts instead of 12 large ones. The recipe on the King Arthur site has instructions for the original larger doughnuts, as well as muffins, and using self-rising flour instead if you’d prefer. I highly recommend these little treats!

Baked Pumpkin Doughnuts
Makes 32 mini doughnuts

For the doughnut batter:
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 15-oz can pure pumpkin purée (not pumpkin pie filling)
1 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground ginger
1 1/2 tsp salt
1 1/2 tsp baking powder
1 3/4 cups + 2 tablespoons unbleached all purpose flour

For the coating:
3 tbsp cinnamon-sugar

Preheat oven to 350 degrees F.

Beat the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add the flour and stir until just smooth.

Spray a mini doughnut pan with non-stick spray. Add a scant 1/8 cup of the batter to each doughnut well, filling them most of the way.

Bake for 15-20 minutes, or until a toothpick stuck into the center of the batter comes out clean and the doughnuts have just a touch of golden brown around the edges.

Let the doughnuts cool for about 5 minutes in the pan, then gently loosen them and turn them out on a cooling rack. Cool for another 5 minutes, then toss in cinnamon sugar and transfer to a serving bowl or platter. Serve warm.

  1. One Response to “Baked Pumpkin Doughnuts”

  2. yum- fairly healthy too

    By mom on Feb 27, 2013

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