I can’t tell you how happy I am that so many of you enjoyed my Fall Home Tour with its entertainment twist! I was pleased with the way it turned out and thrilled to be able to share it with all of you. As you might recall, there were several delicious dishes scattered throughout, and just like I promised, I’m back to start sharing those recipes with you. Since life is short, we’ll have dessert first: Baked Pumpkin Donuts.
Donuts are one of my guilty pleasures, but I have yet to make a traditional deep-fried donut here on IBC. There’s something about tossing dough into boiling oil that kind of scares me. Maybe (with some encouragement from you) I’ll take the risk one of these days.
In the interim, I’m going to satisfy my donut craving sans oil. And since it’s fall, what’s better than baked donuts loaded with pumpkin spice?
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I’ll admit there’s a difference between baked donuts and their fried counterparts. However, this particular recipe truly captures the qualities you’ve come to love in a traditional donut. The soft, cakey interior is perfectly complemented by the crunchy cinnamon-sugar exterior.
No matter what kind of pan you choose, make sure to mostly fill the cavity since these donuts don’t expand very much when baking. With the mini muffin pan, the dough should be slightly domed. This will give you the look of a donut hole.
And another important thing to note: While it may seem like a lot, be sure to include all of those yummy fall spices. It’s the spices that give pumpkin the flavor you know and love. As you may have noticed, pumpkin puree by itself is rather bland.
After a quick trip to the oven, you’ll want to let your donuts cool in the pan for about five minutes. While they are still warm, rub each donut with melted butter; then roll it in the cinnamon-sugar mixture.
You only need a little butter to get that cinnamon-sugary goodness to stick. Rubbing the butter on with your fingers or brushing on a thin coat of it works well.
Voila! Homemade pumpkin donuts. You’re welcome!
Here's what you will need:
1 3/4 cups all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup pumpkin puree
3/4 cup milk
1/2 cup brown sugar
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
Cinnamon Sugar Topping:
2/3 cup granulated sugar
2 tablespoons cinnamon
1/2 cup (1 stick) unsalted butter, melted
Begin by preheating your oven to 350 degrees F. Spray your baking pan(s) with a nonstick cooking spray and set aside.
In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt.
In a medium bowl, whisk together the pumpkin puree, milk, brown sugar, vegetable oil, egg, and vanilla.
Add the wet mixture to the dry. Stir with a spatula until just combined.
Scoop the batter into the muffin tray. The cavity should be almost completely filled. If you're using a mini muffin pan to create donut holes, the dough should be rounded on the top.
Bake for 10-12 minutes or until a toothpick inserted near the center comes out clean.
In a small bowl, prepare the cinnamon-sugar topping by mixing together the cinnamon and sugar.
When the donuts are baked, cool them for about 5 minutes. Then rub or brush the melted butter on each donut and coat it in the cinnamon-sugar mixture.
Allow to cool or enjoy warm.
If I knew Baked Pumpkin Donuts were this easy, I would have been making them for years. This is now my favorite way to start the day. Coffee and donuts make me one happy man.
Give these a try and let me know what you think. What other donut recipes would you like to see on IBC?
Did you miss my Fall Entertaining-Around-My-House Tour? Check it out here.