Baked Pumpkin Doughnuts

All things pumpkin are on my radar since making a BIG batch of pumpkin puree last week.  So far I incorporated the pumpkin puree into Pumpkin Cranberry Bread, and today I'm excited to share the recipe for baked pumpkin doughnuts.  The original recipe found on King Arthur Flour's website used doughnut shaped pans, but since I don't own those special pans I improvised by using my mini muffin pan.  These turned out just like cake doughnut holes I get at my local bakery.

These baked bite-sized doughnuts are moist and flavorful, capturing the Fall flavors of pumpkin, cinnamon, nutmeg, and ginger.  One important note when storing the doughnuts, do NOT place them into a storage bag or plastic storage contain.  For some reason, the normally crispy outer coating of cinnamon-sugar seems to melt away and turns soggy when stored in the air-tight container.  Instead, store them on a plate covered with a dish towel or inverted bowl.   

The pumpkin doughnuts do not take long to bake, especially if using a mini muffin pan {about 10 minutes}, so making these on a hectic Saturday morning is doable.  Hope you enjoy the doughnuts as much as Mike and I did.  Here's to food that make you happy and gladness!

CLICK HERE for a printer friendly recipe.  Makes approximately 3 dozen mini 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.