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Baked Pumpkin Spice Doughnuts

October 5, 2011

I am so SO glad that my search for doughnut pans paid off because these spiced pumpkin doughnuts are very worth making!  I’ve tried out a few different recipes for baked doughnuts and have been happy with the results but this recipe is by far the best one I’ve tried. (It could be because they’re dunked in butter and then cinnamon sugar)

I found the recipe for these via (you guessed it) Pinterest!  Pinterest linked me up to blue eyed bakers and the awesome recipe.  If you don’t own any doughnut pans I think you should start searching for some and make these right away.

Pumpkin Spice Doughnuts recipe from Blue Eyed Bakers

Recipe made 6 regular size and 12  mini doughnuts.

  • 1 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/8 teaspoons ground cloves
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1 1/2 teaspoon vanilla extract
  • 3/4 cup canned pumpkin
  • 1/2 cup milk

Coating:

  • 1/2 cup melted butter
  • 2/3 cup sugar
  • 3tbsp of cinnamon (or to taste)

Preheat the oven to 350 degrees.

Grease the muffin pans with cooking spray and set aside.

In a large bowl whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves.  Set aside.

In a mixer bowl, combine the veg oil, brown sugar, egg, vanilla, pumpkin puree and milk.  Beat until smooth. 

Stir the dry ingredients into the wet until just combined.

Using a pastry bag (or large ziplock with the corner snipped) pipe the dough into the pans so they’re almost full.

Bake 8-9 minutes for minis and 12-15 for regular sized doughnuts or until they spring back when gently touched.

Remove from the oven and gently tap pans on the countertop to loosen the doughnuts (you don’t have to do this, but I find it really helpful)

Remove doughnuts from pans onto wire racks.

In a paper bag (or bowl) combine the cinnamon and sugar.  Dunk doughnuts into the melted butter and then toss in the cinnamon sugar mixture.  Serve right away. (if you’re not planning to serve right away just hold off on the butter dunking sugar-coating until ready to serve)

I also mixed up some powdered sugar with cinnamon in a paper lunch bag and shook the warm doughnuts to coat (no butter required)

Enjoy!

*if you’re without a doughnut pan try baking these up as mini muffins and then doing the buuter, suagr coating!  12-15 minutes!

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13 Comments leave one →
  1. October 5, 2011 4:03 pm

    Oh my goodness, yumm! I can’t wait to try these!

  2. October 6, 2011 7:11 am

    Oh, these look amazing! Tummy is officially growling…

  3. October 9, 2011 12:58 pm

    Oh wow I need to bust out my doughnut pan soon

  4. Ryann permalink
    October 15, 2011 4:20 pm

    Just made these for my family and wow, AMAZING!!! So soft and flavorful.

  5. Kelly permalink
    October 29, 2011 9:24 am

    Ive made a lot of donut recipes and this one takes it! Some come out crumbly or too dry and this recipe is perfection! I love the texture of it (and the taste obviously!) – beautiful donuts!!!

  6. August 6, 2012 10:36 am

    I made these this morning, and followed the recipe to a T (and even bought a doughnut pan). It was fantastic!! Seriously, you were not exaggerating. They were super moist, very pumpkin tasting, and had just enough spice. I’m tired of all the recipes that barely have any spices, and I loved that this one called for much more than the usual 1/4tsp of each spice. I normally add more for my personal preference, but didn’t have to with this one. For a baked doughnut, these were absolutely perfect!

  7. Butter&Yolk permalink
    December 11, 2012 2:19 am

    Do you think I could make the batter the night before if I want to throw them in oven the next day? Might not be great to let it settle over night, but wondering what you thought….I just got a doughnut pan and want to give these a try for work party…

    • betchacanteatjustone permalink*
      December 11, 2012 7:38 am

      I have never tried letting cake or muffin batter sit over night, I have a feeling it will not work out well but if you try it and it goes okay, let me know 🙂

  8. September 24, 2013 9:59 pm

    Phenomenal! Heavenly pumpkin love! Super moist pumpkin spiced best ever baked donuts! Thank you for the recipe!!

  9. January 16, 2014 4:03 am

    Look brilliant – would the mixture be ok to deep fry instead of baking?

    • betchacanteatjustone permalink*
      January 16, 2014 7:06 am

      If I remember correctly, the batter for these is fairly loose as I piped it into the doughnut moulds. May be tough to get a doughnut shape into the oil unless you have one of those gadgets that release doughnut shaped batter ( I’m thinking of a street fair mini doughnut truck sort of thing 😉 )

      Everything is most certainly better deep fried though 🙂

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