Friday, November 9, 2012

Pumpkin Spice Baked Donuts

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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 egg
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)

For coating
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.
Serve warm.

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


  1. Thank you for this recipe. I just bought a donut pan too and wanted to make pumpkin donuts. I will be trying this soon! Thanks again.,,

  2. I have some leftover pumpkin from the pancakes I made today ... I know what I'm making now!

  3. Oh, these look delicious. I love sugar dusted donuts the most!

  4. Yum! Nothing like a homemade donut. These look great Michelle, thanks for sharing on "I Gotta Try That" Have a great week!

  5. I'm drooling! Thanks for sharing at Submarine Sunday!

  6. These look so good. I'm following and would love to have you follow back. I have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this with everyone. It runs from Wednesday through midnight Sunday. Here is the link to the party.
    Debi @ Adorned From Above

  7. I love my donut pan. and now that I think of it, I should bring it out again and make some more.
    Thanks for sharing on Foodie Friends Friday,
    Your co host from Nosh My Way,

  8. Those look really good, Michelle! Thank you for linking up with the Clever Chicks this week; I hope you’ll join us again!

    Kathy Shea Mormino
    The Chicken Chick


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