Baked pumpkin doughnuts
What better way to usher in fall than with warm, pumpkin-flavored doughnuts baked right in the oven?
We’re still having Indian summer weather in northern California but it’s October so I’m pretending it’s fall. Which means pumpkin stuff.
Baked doughnuts almost always have the texture of cake doughnuts rather than yeasted doughnuts. Which makes sense since you’re baking them like a cake rather than frying them. Healthier for you but it’s a small round cake with a hole in the middle, just to set your expectations. I liked these doughnuts in that they were cakey and the melted butter/cinnamon-sugar coating just made the doughnut. Honestly, the doughnut was just the vehicle to get the butter-cinnamon-sugar into your mouth.
Pumpkin doesn’t have a strong flavor so these may be a bit bland if you don’t do the coating but why would you leave it out? These would also be good glazed with some royal icing (confectioners’ sugar, vanilla extract and milk).
Similar to cakes, these doughnuts are best served fresh the day they’re made. If you’re not going to serve them right away, don’t coat them at all; just wrap them individually in plastic wrap, place in a freezer bag and freeze them. When you’re ready to serve them, let them thaw, refresh them slightly by heating in the microwave or oven then dip them in melted butter and roll them in cinnamon sugar or skip the butter and just glaze them.
Baked pumpkin doughnuts
From Eat, Drink, Love
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspooon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1/3 cup butter-flavored olive oil (I used regular)
1/2 cup light brown sugar
1 large egg
1 teaspoon vanilla extract
3/4 cup pumpkin puree
1/2 cup milk
Cinnamon Sugar Coating
6-7 tablespoons unsalted butter, melted
2/3 cup sugar
2 tablespoons ground cinnamon
1. Preheat oven to 350 degrees F. Spray a doughnut pan with non-stick spray.
2. In a mixing bowl, stir together the flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
3. In a separate, larger bowl, stir together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
4. Add dry ingredients in with the wet ingredients and mix until just combined, being careful not to overmix. Spoon the batter into each cavity of the pan.
5. Bake for about 10-15 minutes or until a toothpick inserted comes out clean.
6. For cinnamon sugar coating, melt about 6-7 tablespoons of butter. In a separate bowl, stir together about 2/3 cup sugar and 2 tablespoons of cinnamon. Dip each doughnut into the butter until completely coated and then dip into the cinnamon and sugar. Repeat with each doughnut.
Related post on The Pastry Chef's Baking: Glazed pumpkin sugar cookies
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