Hello and welcome to day 2 of #PumpkinWeek hosted by Terri from Love and Confections! We are celebrating our love of the season with a full week of pumpkin goodies, leading up to National Pumpkin Day. 17 Food Bloggers have come together to share over 65 recipes with you. In addition to homemade pumpkin puree, pie, and cookies, we are also sharing savory pumpkin dishes like hummus, chili and pumpkin corn chowder. Come back every day for #PumpkinWeek recipes. You can also find these great recipes and more on Love and Confections' #PumpkinWeek Pinterest Board!
Today I am sharing these completely delicious, tender, and moist baked pumpkin donuts! I love baked donuts - they are so quick and easy, and totally quench that occasional donut craving without having to heat up any oil... that makes them healthy too, right?!
These are perfectly spiced and the texture was so good - so tender! As you can see below, my 13 month old thought they were pretty good stuff too! We enjoyed these as a fun weekend breakfast, and my son and husband fought over the leftover ones the next morning - recipe success!
My donut pans are currently packed away in a box somewhere, but I am looking forward to being reunited with them hopefully this weekend when we get settled in our new house. Hoping the unpacking will go fairly smoothly - fingers and toes are crossed!
Check out all the #PumpkinWeek Bloggers and their recipes from today:
Pumpkin Donut Holes by Love and Confections
How to: Make Your Own Pumpkin Puree by Culinary Adventures with Camilla
Slow Cooker Vegetarian Pumpkin Chili by The Spiffy Cookie
Pumpkin Ravioli with Tarragon by Curious Cuisiniere
Pumpkin Spice Instant Hot Chocolate Mix by Lady Behind The Curtain
Pumpkin Praline Pancakes by A Day in the Life on the Farm
Baked Pumpkin Donuts by Making Miracles
Baked Pumpkin Donuts from King Arthur Flour
1/2 cup vegetable oil
3 large eggs1 1/2 cups granulated sugar
1 1/2 cups pumpkin purée (canned pumpkin)
1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons all-purpose flour
1/4 cup sugar
1 tsp cinnamon or pumpkin-pie spice
- Preheat the oven to 350 degrees. Prepare two 6-donut pans with cooking spray.
- In the bowl of a stand mixer, combine the oil, eggs, sugar, pumpkin puree, spices, salt and baking powder and blend until smooth. Gently stir in the flour, just until combined.
- Divide the batter among the two donut pans, filling each well about 3/4 of the way full.
- Bake for 15 - 18 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and allow to cool for about 5 minutes before gently moving donuts to a cooling rack (you can use a butter knife or small rubber spatula to help release them from the pan.
- Combine the 1/4 cup sugar and 1 tsp cinnamon in a large pie plate or Ziploc bag, and gently coat donuts in the sugar mixture while still warm, but wait until they have firmed up a little and aren't too fragile or they will crack and break.
- Serve warm or allow to cool.
- Only add the sugar coating to the ones you intend to eat that day, if you store them with the sugar coating they can get soggy.