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Baked Pumpkin Doughnuts

Baked Pumpkin Doughnuts

t’s best to enjoy these donuts when freshly baked. If you have leftover donuts, refrigerate for 1 week in an airtight container.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 18 doughnuts
Calories: 405
Ingredients Method Notes

Ingredients
  

Doughnuts
  • 2 cups all-purpose flour
  • 2 teaspoon pumpkin pie spice
  • 2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 15-oz can pumpkin puree
  • 1 ½ cups sugar
  • ⅓ cup vegetable oil
  • 4 tablespoon unsalted butter melted
  • 1 teaspoon vanilla extract
  • 3 large eggs
Topping
  • ¾ cup sugar
  • 2 teaspoon ground cinnamon
  • 3 tablespoon unsalted butter melted

Method
 

  1. Preheat oven to 350°F.
  2. Whisk flour, pumpkin pie spice, baking powder, and salt in a medium bowl.
  3. Beat pumpkin puree, sugar, vegetable oil, butter, vanilla, and eggs in a large bowl until smooth.
  4. Add flour mixture to pumpkin mixture and beat until just combined.
  5. Fill three 6-cup nonstick doughnut pans so each mold is almost full. Smooth tops with a moistened finger.
  6. Bake until a wooden pick inserted in center comes out clean, about 15 minutes. Invert onto a cooling rack.
  7. For topping: stir sugar and cinnamon in a shallow bowl. Brush each doughnut with melted butter, then dip in cinnamon sugar to coat. Serve warm or at room temperature.

Notes

Storage & Meal Prep
Best enjoyed freshly baked. Refrigerate leftovers in an airtight container for up to 1 week. To freeze, freeze baked doughnuts without topping in a single layer on a lined sheet pan, then transfer to a freezer-safe bag for up to 2-3 months. Thaw overnight in fridge, warm in microwave, then add glaze when ready.