Baked Pumpkin Doughnuts with Cinnamon Sugar
These moist, perfectly spiced baked pumpkin doughnuts make a cozy and sweet breakfast for a crisp Fall day.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: one dozen baked doughnuts 1x
Ingredients
Scale
Doughnuts
- 1/4 cup (50g) vegetable oil
- 1/4 cup (57g) buttermilk
- 2 large eggs
- 1 & 1/2 cups (340g) pumpkin puree
- 1/2 teaspoon pure vanilla extract
- 1 & 1/2 cups (298g) granulated sugar
- 3/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon allspice
- 1 teaspoon ground cinnamon
- 1 & 1/2 teaspoon salt
- 1 & 1/2 teaspoon baking powder
- 2 cups (240g) all-purpose flour
Cinnamon Sugar Topping
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F. Prepare doughnut pans by spraying with nonstick spray. If you don’t have a doughnut pan, you can use a standard muffin tin and make muffins instead of doughnuts.
- In the bowl of a stand mixer* add the vegetable oil, buttermilk, eggs, pumpkin puree, vanilla and 1 & 1/2 cups sugar. Mix until combined and smooth, about 1 minute.
- In a separate bowl, add the nutmeg, cloves, allspice, cinnamon, salt, baking powder and flour. Stir to combine and fully incorporate.
- With the wire whisk attachment in place, turn the mixer on low and gradually add the flour mixture. Increase speed to a medium low setting to fully combine mixture, about one minute.
- Fill the wells of the doughnut pan about 2/3 full. I like to use a piping bag to make it less messy and quicker.
- Bake for 15-18 minutes. Check with a toothpick to make sure they are cooked all the way through – toothpick should come out clean. If baking muffins, increase bake time to 20-22 minutes.
- Allow the doughnuts to sit in the pan for 5 minutes before removing to a wire rack.
- Combine the ingredients for the Cinnamon Sugar Topping in a shallow dish.
- Dip warm doughnuts in the cinnamon sugar, coating one or both sides.
- Allow to continue to cool on the wire rack or enjoy warm!
Notes
- *You can mix these by hand if you don’t have an electric mixer.
- Add a vanilla glaze for a creamy sweet topping.
- Store uncovered up to two days to prevent them from getting too moist and sticky. To store them longer, place in a ziplock bag in the refrigerator for up to 4 days or in the freezer for up to one month.