Hey again! I’m looking forward to making Baked Pumpkin Donuts with Cinnamon and Sugar to serve family and guests with their morning coffee this Thanksgiving holiday! They’re a healthier version that’s not fried, with a reduced amount of sugar but, they’re incredibly moist and tender. And, you’ll love the way your kitchen smells as they bake!!
Baked Pumpkin Donuts with Cinnamon and Sugar
½ cup canola oil
3 large eggs
1 cup granulated sugar
1 ½ cup pumpkin purée (canned pumpkin)
1 ½ teaspoons pumpkin pie spice
1 ½ teaspoon salt
1 ½ teaspoons baking powder
1 ¾ cup all-purpose flour
Cinnamon Sugar mixture
¼ cup granulated sugar
1 ½ teaspoons ground cinnamon
Preheat oven to 350F. Lightly spray or grease two doughnut pans.
Beat until smooth; the oil, eggs, sugar, pumpkin, spices, salt and baking powder.
Add the flour and stir just until smooth.
Spoon the wells of the prepared doughnut pans with ¼ cup of batter.*
Bake for 16-18 minutes or until toothpick comes out clean.
While baking, combine the cinnamon sugar mixture and set aside on a plate.
Remove pans from the oven and let rest for 5 minutes, then transfer to cooling rack.
While doughnuts are still warm, gently dip all sides in the cinnamon sugar mixture.
Cool completely and store in a cake cover at room temperature for several days.
*To add batter easier; spoon all of the batter into the corner of a gallon zip-top bag, snip off corner and pipe batter in each doughnut well.
Yield: 12 baked pumpkin donuts
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