I have been trying out my new donut pan a little more and more every week and I decided to try a recipe for Pumpkin Spice Baked Donuts. I slightly adapted this recipe from Blue-Eyed Bakers and made some of these amazing donuts a few weeks ago.
I will definitely be making these again. For those of you who have never made baked donuts, they are definitely different than fried. They are more cake like and denser. These donuts tasted like a lighter version of a delicious pumpkin bread with a cinnamon sugar coating.
Here's what you need:
1-3/4 cups flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ground ginger
1/4 tsp. ground cloves
1/3 cup canola oil (vegetable oil is fine)
1/2 cup brown sugar
1-1/2 tsp. vanilla
3/4 cup solid packed pumpkin (not pumpkin pie filling)
1/2 cup whole milk (low fat is fine too)
1/2 cup butter, unsalted, melted
2/3 cup sugar
1-2 Tbs. cinnamon
Preheat oven to 375 degrees. Spray your donut pans with cooking spray and set aside.
In a bowl mix the flour, baking powder, salt, and spices together. Set aside.
In the bowl of a stand mixer or medium bowl mix the brown sugar, egg, oil, vanilla, pumpkin, and milk until smooth.
Add the dry ingredients and mix until combined. Making sure to scrape down the sides as you go. Do not over mix.
Place the donut mixture into a zip bag and squeeze out the air.
Cut a small piece diagonally off one of the tips and pipe the mixture into the donut pan, filling each well 3/4 full.
Bake for 10-12 minutes for regular size and 6-8 minutes for the mini size. When donuts are done they will spring back when gently pressed with your finger. Do not over bake.
Remove from oven and turn out onto a cooling rack.
Right before the donuts come out of the oven melt the butter and mix the sugar and cinnamon for the topping.
While donuts are still hot, dip just the top of the donut first into the butter then into the cinnamon sugar to coat.
Serves - approx. 12 regular size or 24 mini size
Here's the handy printable - Pumpkin Spiced Baked Donuts
Recipe adapted slightly from Blue-Eyed Bakers
You can find me each week linking up to these wonderful blogs