Baked Pumpkin Doughnuts

Ingredients for Baked Pumpkin Doughnuts

  • 1/2 cup canola oil

  • 3 large eggs

  • 1 cup granulated sugar

  • 1.5 cups (340 g) pumpkin puree (or canned pumpkin)

  • 1.5 tsp pumpkin spice (= 3/4 tsp cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, 1/4 tsp all spice)

  • 1.5 tsp coarse salt

  • 1.5 tsp baking powder

  • 1.75 cups + 2 Tbsp (227 g) all-purpose flour

  • cinnamon-sugar coating = 3 Tbsp granulated sugar + 2 Tsp cinnamon

Directions for Baked Pumpkin Doughnuts

  1. Preheat the oven = 350 degrees F.

  2. In a large bowl, beat together the oil, eggs, pumpkin puree until smooth.

  3. In a medium bowl, sift together the flour, pumpkin spice, salt, and baking powder. Add to the wet mixture in 2 to 3 increments.

  4. Spray the mini muffin pan or doughnut pan with non-stick cooking spray. Fill each well 3/4 of the way full. Bake the mini muffins for 10 minutes. Check doneness with a cake tester or toothpick; insert in the middle of the doughnut and remove. The tester should be clean when removed.

  5. Remove the pan from the oven. Allow to cool for 1-2 minutes. Gently loosen the doughnuts from the pan.

  6. Place cinnamon-sugar into a quart sized bag. While the doughnuts are still warm, place into the bag and gently shake to coat. Place on a cookie rack or baking tray to cool completely.

  7. Store on a plate or baking tray, cover with a towel.