I suppose I have only myself to blame for this one.
I admit it…I bought the donut pans. I said that they were a birthday present from the cats, but really, I bought them for myself.
(Your pets get you gifts too don’t they?)
Although, I think we could also blame this one on Pinterest because that’s where I saw this recipe from King Arthur Flour. BUT, these are donuts that we don’t have to feel bad about because they are baked and not fried! All you need are these nifty donut pans. The recipe says that you can also make these as muffins, but really, the donuts are so much cuter and more fun.
Here’s what you need:
Flour, Sugar, Oil, Eggs, Pumpkin, Salt, Baking Powder, Cinnamon, Ground Ginger, and Nutmeg.
Click here for a Baked Pumpkin Spice Donuts Shopping List
Preheat the oven to 350 degrees.
In a large bowl, combine 1/2 cup vegetable oil with 3 eggs. Use a whisk to lightly break up the yolks.
Add 1 (15 oz) can of pumpkin and 1½ cups granulated sugar. Season with 1 teaspoon cinnamon, 1/4 teaspoon ground ginger, and 1/4 teaspoon nutmeg. You could also use 1 1/2 teaspoons of pumpkin pie spice blend instead of the individual spices. Whisk together until well combined and very smooth.
In a separate bowl, measure out 1¾ cups plus 2 Tablespoons flour. Yes, that is a weird measurement, but in baking it’s better to be precise.
Add 1 teaspoon salt and 1½ teaspoons baking powder and whisk to combine.
Add the dry ingredients to the pumpkin mixture and stir until combined and mostly smooth.
A few little lumps remaining are okay. Better to not over stir or you’ll have stiff donuts.
Lightly grease the donut pans with crisco or cooking spray. You can spoon the batter into the donut pans, or to make things a little easier, pour the batter into a large ziplock bag and snip off one corner to make a pastry bag.
One very important tip — don’t cut too much off the corner of the bag or the batter will come out way too fast. That was my mistake and I made a huge mess on my first pan. I did a lot of cleaning up to get the photo below.
Bake the donuts at 350 degrees for 15 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pans for about 5 minutes so that they will hold their shape.
For a fancy topping, add 3/4 cup sugar and 1 Tablespoon cinnamon to another plastic bag. Add the warm donuts to the bag one at a time and give them a gentle shake to coat with cinnamon sugar.
Let them cool on a wire rack if you have that much self control. Or if you’re like me, eat them warm!
These are ridiculous. SO good.
I’m crazy about the idea of being able to make donuts in the oven. I’m thinking Apple Cider donuts need to be next! Oh and you know chocolate needs to happen too.
I hope you like the idea too because if you’re on my list, you’re very likely to get donut pans for Christmas this year!
Here’s the recipe – Adapted from King Arthur Flour
This makes 12-18 donuts depending on the size of your pans.
Note: I stored these in a tupperware type container and while they stayed nice and moist, they also lost some of their sugary coating. If that happens, simply re-dip them in the cinnamon sugar the next day. Save any extra cinnamon sugar for yummy toast.
19 Responses
yay! i’ve been eyeing pumpkin donuts for a few weeks now. i gotta try these!
MUST have donut pans!
Yes, you must!
Tasted these fabulous DONUTS already! The best!
Make me a dozen, will you please?
I would die for doughnut !!!
These ones don’t go in oil ?? I’ll WILL TRY THEM !!
They are baked so you can eat them guilt free!
GOOD GOLLY nooooooo! 🙂
YES!
It’s 3:43 a.m. and I am hungry. Very hungry. For baked pumpkin spice donuts!
I don’t have donut pans. 🙁
I might need to make some pumpkin bread today.
We should have had a 3:30 coast to coast party as I was awake as well. Pumpkin bread works too. Pumpkin anything works.
Well if course our four-legged residents give us presents! When I was a kid our dogs always gave us Birthday and Christmas Presents.
I think I have to dig out my mini bundt pans. This recipe has enormous possibilities.
YUM!!!
So far I have managed to not buy the mini bundt pans….I’ve thought of it many, many times. I think they would work great for this recipe. I also thought about putting maple glaze on these donuts….just a suggestion.
Oh you know you had me a pumpkin.
I adore pumpkin anything- with exception of pumpkin beer- what the heck!?-
I saw these as well and thought- no- really you shouldn’t but maybe I should… would go great with a shot of Bourbon and tea.
Then I’m assuming you won’t mind if I go a little pumpkin crazy this fall….it happens every year.
Donuts are way cuter than muffins….and these look amazing!
Yeah, I get gifts from my pets too; usually in the liquid form on the dining room floor!
XOXO
No, no, no….not THOSE kind of pet gifts. Your pets need to learn to shop on-line. 🙂
Dear kitchen,
I feel the need to make these NOW! Problem number one, I don’t have a donut pan – and yes, they are cute in donut form, so I must do that. Pronto! Problem number two, I don’t have any pumpkin in the house – and yes,pumpkin should be a staple in the house. Pronto! Problem number three, well…..I don’t have a problem three, unless you count that the short little boy in the house would eat them ast fast as I make them and then there would be none left for me. Must get on that one……Pronto!
Heart
I’m a pretty big fan of the donut pans. Because they’re baked and not fried, you can eat them without too much guilt. I tried a strawberry donut recipe that was a complete disaster but I have a cinnamon sugar recipe from the new Barefoot Contessa Cookbook that looks amazing. Stay tuned!