Yesterday as I was slugging through the back half of the marathon, all I could think about was what I was going to eat when I got home and a donut was at the top of my list. I made these Baked Pumpkin Donuts on Saturday and they were so good. And they are best when they’re served warm! My friend Courtney at A Life From Scratch makes a version of these where she makes the batter the night before the morning she wants to serve them. I think you could easily do this with the recipe below. This recipe is from Food Network. Enjoy!
What You Need
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- One 15-ounce can pumpkin puree
- 1 1/2 cups sugar
- 1/3 cup vegetable oil
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 large eggs
- 3/4 cup sugar
- 2 teaspoons ground cinnamon
- 3 tablespoons unsalted butter, melted
What You Do
- For the donuts: Preheat the oven to 350 degrees F.
- 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 and together in another large bowl until smooth.
- Add the flour mixture to the pumpkin mixture and beat until just combined.
- Fill non-stick donut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
- Bake the donuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the donuts onto a cooling rack.
- For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the donuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.