Baked Pumpkin Donuts
When fall rolls around, my friends start itching for me to break out my donut pans. These pumpkin donuts are always a hit. They are baked, which means you can eat extra. You need to invest in a donut pan, but it's totally worth it. I promise. This recipe makes about 2 dozen medium sized donuts (and a lot more mini ones).
Ingredients
1 3/4 cups + 2 tablespoons Unbleached All-Purpose Flour
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups canned pumpkin
3/4 teaspoon ground cinnamon
Heaping 1/4 teaspoon ground nutmeg
Heaping 1/4 teaspoon ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
Instructions
Preheat the oven to 350 degrees.
Beat all ingredients, except the flour, together until smooth.
Add the flour, stirring just until smooth.
Lightly grease the donut or donut hole pans.
Fill the wells of doughnut pans about 3/4 full, using 1/4 cup of batter in each well (I use a batter dispenser bottle but you can also use a cookie scoop).
Bake the donuts for approximately 15 minutes for big donut pan (or half that if smaller), or until a toothpick inserted into one comes out clean.
Let donuts cool in the pan for about about 3 minutes.
Then loosen their edges and transfer them to a rack.
*To make cinnamon/sugar coated donuts - While still warm, shake each donut in a zip lock bag of cinnamon and sugar (1/2 cup sugar, 1 tbsp cinnamon) – then place back on the rack. These are best served fresh because I’ve found that the cinnamon and sugar sort of melts off and becomes a glaze. They are still delicious, but a little bit messy.
