Baked Pumpkin Doughnuts
Can someone please inform me of when the pumpkin obsession began? It’s got to be at least post 2010, right? I have no recollection of anything pumpkin or pumpkin spice infiltrating life while I was in high school or even college. The world has gone completely nuts with the big orange winter squash since I don’t know when. September 1st- nope not the end of summer but rather the beginning of pumpkin season. Coffee, cereal, ravioli, dish towels, heck-even air fresheners are all ‘pumpkinized’. Can’t find your regular creamer at the store........look behind the wall of “Autumn Harvest Cream” and I bet you’ll find it.
And with that said, I think it‘s safe to say you’re either a lover or hater of mr. pumpkin.
Obviously since I‘m posting about pumpkin doughnuts, you can be sure I’m in the former here.
Love me some pumpkin, friends. If you follow me on Instagram, I’m sure you saw my ‘story‘ about how I’m totally psyched for the pumpkin Greek yogurt varietal that’s out! Limited edition, baby! Thanks Chobani!
Years ago, one of my most requested and viewed recipe was a pumpkin spice cream cheese dip. Served with cinnamon sugar pita chips......so a-may-zing.
But anyway, back to this post.
Pumpkin doughnuts coated in cinnamon sugar. The picture, although nicely taken ;), doesn’t do this recipe justice. The aroma alone of these baking will send you into a harvest happy dance, I kid you not.
Super duper moist and just sweet enough to pair perfectly with some strong coffee. Classified also as an “easy recipe” so don’t be intimated of the title.
Just yummy doughnuts, y’all......and one more way to hop on the pumpkin bandwagon and deliciously enjoy the ride. Enjoy....
Baked Pumpkin Doughnuts
Servings: 16 doughnuts
Slightly adapted from: Valerie Bertinelli via Food Network
2 C all purpose flour
2 tsp pumpkin pie spice
2 tsp baking powder
1 tsp kosher salt
1, 15oz can pumpkin puree
1 1/2 C sugar
1/3 C vegetable oil
1 TBS (1/2 stick) unsalted butter, melted
1 tsp vanilla extract
3/4 C sugar
2 tsp ground cinnamon
3 TBS unsalted butter, melted
** You will need 3 6-cup nonstick doughnut pans**
Preheat oven to 350 F. Spray your doughnut pans with nonstick spray.
Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs together in a large bowl until smooth and well combined.
Add the flour mixture into the pumpkin mixture and beat until just combined.
Place batter into a large (gallon size) ziplock bag.
Cut the bottom corner off the bag and pipe the batter into the prepared doughnut pans. Fill almost to the top of each mold. Using a wet finger, smooth the top of each doughnut.
Bake until a wooden pick inserted into the center comes out clean, about 13-15 minutes.
Remove doughnuts from pan and let cool on a cooking rack.
Make topping: Stir the cinnamon and sugar together in a shallow bowl. Working with one (cooled) doughnut at a time, brush all sides with the melted butter. Dip each side into the cinnamon sugar mix to coat well.