Well it finally felt like fall here today. It has been so sunny and warm here the last few weeks it is hard to believe it was the beginning of fall.
But today it is cloudy and cool, the perfect day to bake something with Pumpkin!
These baked pumpkin donuts are so freaking good. You would never know they aren’t fried. They have a nice crisp outside and a soft cakey centre, and the cinnamon sugar topping is delish!
What you need,
½ cup vegetable oil
3 large eggs
1 ½ cups granulated sugar
1 ½ cups pumpkin puree
1 ½ tsp. pumpkin pie spice
1 ½ tsp. salt
1 ½ tsp. baking powder
1 ¾ cups all-purpose flour
4 tbsp. granulated sugar
1 tbsp. cinnamon
Start by preheating your oven to 350 degrees. Grease 2 donut pans and set aside.
In a large bowl whisk together the oil, eggs, sugar, pumpkin, salt, baking powder and pumpkin pie spice.
Add in the flour, stirring until smooth.
Pour the batter into a large zip lock back. Snip off one of the corners and pipe into the prepared donut pans, fill about ¾ full.
Bake the donuts for 18-20 minutes or until a toothpick comes out clean.
Let the donuts cool in the pans for 5 minutes then carefully remove them to a wire rack.
While you let the donuts cool for 5 more minutes, mix the sugar and cinnamon together into a large zip top bag. Carefully toss the donuts one at a time into the cinnamon sugar to coat.
Place the sugared donuts back onto the rack to cool completely.
Store in an airtight container for up to a week.
I don’t buy pumpkin pie spice I just make my own. Here’s how you do it.
Combine the following,
3 tbsp. cinnamon
2 tsp. ground ginger
2 tsp. nutmeg
1 ½ tsp. all spice
1 ½ tsp. ground cloves
It makes about 5 tbsp. Keep the extra in a small airtight container.
Aren’t they pretty! They taste even better than they look.
I am very much looking forward to many more pumpkin recipes this fall.
Hope you are too!
Recipe from King Arthur Flour via Key Ingredient