October 31st, 2014

Baked Pumpkin Donuts

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Happy Halloween – we hope your day is full of fun!  If you want to add one more sweet treat today look no further than these Baked Pumpkin Donuts – don’t be fooled by the fact that these donuts are baked, or by the fact that they are really easy to make.  Let me assure you – these donuts are crazy good – I’m talking amazing!  You’ll want to make them again and again throughout the holidays.


Baked Pumpkin Donuts


We’ve got two favorites here – donuts and that pumpkin flavor we all are craving this time of year right!  Even though these little gems are baked, they are so most and so incredibly good.

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You’re going to love them warm out of the oven,  but I promise – if you manage to save a few, the make a fabulous late-night snack.  So when the kids ask . . . “Donuts?  What donuts!”


Baked Pumpkin Donuts


Trust me – preheat your oven now, you must try these.  If you don’t have a Donut Pan get one quick and start baking {fyi, their not expensive so get two, its easier}.  Let me know if you love these as much as me!


Baked Pumpkin Donuts


1 3/4 cups + 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/2 cup vegetable oil
3 large eggs
1 1/2 cups sugar
1 1/2 cups pumpkin puree (canned pumpkin)
1/2 cup butter, melted

For Cinnamon/Sugar Coating

1 cup sugar
1 tablespoon cinnamon


Preheat oven to 350.  Spray donut pans with cooking spray.

Combine flour, baking powder, salt, cinnamon, nutmeg, and ginger in a medium bowl and set aside.

In a large mixing bowl, whisk together oil, eggs and sugar, and pumpkin until smooth.  Add the flour mixture and stir until smooth (a few lumps will remain).

Fill each donut cavity with a scant 1/4 cup of batter, or about 3/4 full.  Bake for 12-14 minutes, or until a toothpick inserted into the donut comes out clean.  Try not to over bake.

While the donuts are baking, melt the 1/2 cup butter in a glass bowl you can dunk the donuts in (a flat-bottom cereal bowl works well).  Stir together the sugar and cinnamon for the sugar coating.  Set aside.

Remove the donuts from the oven and allow to cool in pan for 5 minutes.  Turn the donuts onto a wire rack and allow to cool until you can easily handle them.

Dip each warm donut in melted butter, allowing the excess to drip off.  Lay the donut in the cinnamon sugar mix and spoon the mix over the top until the donut is covered.  Gently shake off excess.  Repeat with each donut.  Makes 16-18 donuts.

Recipe adapted from King Arthur Flour



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2 Responses to “Baked Pumpkin Donuts”

  1. These sound insanely delicious! This morning I was to rake leaves, but I might have to put that off until tomorrow afternoon.

  2. CTY – please let me know which won out – donuts or raking leaves, lol! Happy Halloween!


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