Baked Pumpkin Doughnuts
These baked pumpkin cake doughnuts are soft, fluffy and packed with warm flavours.
Ingredients
- ⅓ cup oil preferably flavorless such as canola or vegetable
- 1 cup pumpkin puree
- 2 eggs
- ⅔ cup sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp vanilla extract
- ½ tsp salt
- 1 tsp baking powder
- 1 and ⅓ cup all-purpose flour
- ½ cup cinnamon sugar for dusting optional! You can also serve them with chocolate sauce.
Instructions
- Preheat the oven to 350 F or 180 C and grease a doughnut tray with melted butter, oil or non-stick spray. If you don't have a doughnut tray, no worries! You can make the same recipe in a muffin tray (you can also place a ball of foil in the middle of the doughnut tray to make little doughnuts!).
- In a bowl, combine the oil, pumpkin puree, eggs, sugar, cinnamon, nutmeg, ginger, vanilla, salt and baking powder. Mix till smooth.
- Stir in the flour.
- Using a spoon, fill the doughnut trays with about ¼ cup of batter per cup (for the bigger doughnuts- about 3 inches in diameter). It doesn't matter how large the doughnut cups are- just make sure they are full about ¾ of the way!
- Bake the doughnuts for 15 minutes (about 10 for the smaller ones).
- Let them cool for about 5 minutes.
- Gently loosen the doughnuts from the moulds by nudging them with a knife.
- Place the cinnamon sugar in a ziplock bag (I actually like to use a little more than ¼ cup and then save the excess for another recipe).
- Add the doughnuts to the ziplock bag one at a time. Seal the bag and shake to coat the doughnuts with the sugar.
- Gently remove the doughnut from the bag and let it sit on a cooling rack.
- Enjoy with a nice cup of tea.
- These store nicely in a sealed container in the fridge for about a week (though I like to eat them at room temp/slightly warmed).
Notes
To make your own cinnamon sugar, combine 1/4 cup granulated sugar with 1-2 tbsp ground cinnamon. Grind together using a spice grinder until well combined.
Adapted from King Arthur Flour