Pumpkin Donuts are moist, cake donuts that are baked instead of fried. The cinnamon-sugar coating adds some sweetness and gives you the cinnamon and pumpkin flavors that are reminiscent of autumn. I prefer to bake a donut instead of frying it because I find it easier, faster and less messy.
There have been commercials lately for stores selling pumpkin donuts. I've been craving pumpkin, so they sounded quite appealing! I'm not usually a fan of donuts, but a pumpkin donut just spoke to me!
I did some searching and found this Pumpkin Donut recipe on the King Arthur Flour site. As far as the ingredients for this recipe, the only thing I did differently was use jumbo eggs instead of large eggs because I prefer to use jumbo eggs. You can use large eggs, if you prefer.
This recipe has no dairy in it, so there was no need to do any substitutions to make it dairy-free.
The King Arthur recipe uses the "Doughnut" spelling as opposed to "Donut". According to Merriam-Webster, both spellings are acceptable. The "donut" spelling has been around in published text since the mid-20th century.
When I was growing up, there was a bakery called Montgomery Donuts. I liked their donuts and other pastries. They were always fresh. Unfortunately, the bakery caught on fire many, many years ago and they didn't rebuild. Anyway, I use the "donut" spelling probably because I was so used to seeing it spelled that way because of Montgomery Donuts.
I purchased donut baking pans because I wanted to make this recipe as a donut instead of a muffin like I did with the Baked Sugar Donut-Muffins recipe. I made the Baked Sugar Donut recipe in mini-muffin tins instead of purchasing donut pans. I'll have to remake them using my new donut pans!
The King Arthur recipe stated to fill the donut pans 3/4 the way full. When I did that, my donuts did not raise to the familiar round shape of a donut. So, I filled my donut wells to the top and the donuts raised as expected. My donuts have a little ridge around the edge that I don't normally see with a donut, but it didn't impact the taste!
The donut pans I purchased came in a set of two. Each donut pan has six wells for donuts. This recipe makes 15-donuts, so, I had to wait until the first 12-donuts cooled a little before removing them from the pan and putting more batter in one of the pans. The donuts popped right out of the donut pans with the first round of baking without needing to loosen them. When I forget to lightly spray the pan before putting the batter in a second time, the donuts need to be loosened before they would come out of the pan. They did not stick to the pans, but did need a little help in coming out of the donut pans.
If you want to use a muffin tin to make this recipe, fill each muffin well about 3/4 full and increase the baking time. Use a pick to make sure the donuts are done before removing them from the oven.
After baking the donuts, let them cool then coat them with a cinnamon-sugar mixture. Cover them lightly, not tightly, because they will become a little soggy. They do well sitting on a counter for a few days.
This recipe will make about 15-donuts, which is too much for us to eat, so I froze most of them. I froze them in packages of two so that when I defrost them, I only defrost what we will eat at one time.
I cinnamon-sugar coated the donuts that I expected Jeff and I to eat within a few days. The ones that I froze I did not coat with cinnamon-sugar. I coated the Pumpkin Donuts with cinnamon-sugar after I thawed them. It worked well.
I hope you enjoy the Cinnamon-Sugar coated baked Pumpkin Donuts!
- 2 tablespoons ground cinnamon
- 2 tablespoons granulated sugar
- 1/2 cup vegetable oil
- 3 jumbo eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups pumpkin puree
- 1 1/2 teaspoons pumpkin pie spice or substitute 3/4 teaspoon ground cinnamon plus a heaping 1/4 each of ground nutmeg and ground ginger
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups all-purpose flour
- Mix the cinnamon and sugar for the coating in a plastic bag and set aside.
- Preheat the oven to 350F.
- Lightly spray donuts pans, or muffins tins, with cooking spray.
- Using an electric mixer, beat the oil, eggs, sugar, pumpkin puree, pumpkin pie spice (or substitute), salt and baking powder until smooth.
- Gradually stir in the flour until smooth.
- Fill each well in the donut pans to the top being careful not to cover the center of the donut. The donuts will raise during baking to make the familiar round donut shape. If you are using a muffin tin, fill them 3/4 of the way.
- Bake the donuts for 15-18 minutes or until a pick inserted into a few of the donuts comes out clean. If you are using a muffin tin, increase the making time to 23-28 minutes and test with a pick to make sure they are done.
- Let the donuts cool for about 5 minutes in the donut pan or muffin tin.
- Loosen the edges and remove the donuts from the pan.
- Once the donuts have cooled some and are no longer fragile, place the donuts, one at a time, in the plastic bag with the cinnamon-sugar and gently toss to coat.
- Store at room temperature in a plastic container that is loosely sealed. They will keep for several days.