It feels as though Fall has officially arrived and this Baked Pumpkin Donut Recipe was a hit for breakfast this week at our house. Donuts are a perfect on the go breakfast for the kiddos and also for the hubby and I. Back to school mornings can be so hectic. This week I decided to make up a batch of yummy Pumpkin Donuts and this recipe was quite yummy. The kiddos enjoyed them on their way to school. The hubby and I enjoyed them with our coffee and blog work. Absolutely delish pumpkin and cinnamon flavors for fall.
Baked Pumpkin Donuts Recipe
This Baked Pumpkin Donut Recipe is so simple. Almost as simple as the Funfetti Donut Recipe I shared with you. I tend to keep quite a bit of pumpkin stock in my pantry when fall hits. When I have the pumpkin craving I can just whip up a quick dessert. I LOVE fried donuts but these baked pumpkin donuts are simple and healthy too!
1/2 cup Vegetable Oil
1 1/2 cup Sugar
15 oz Pumpkin Puree
2 tsp Pumpkin Pie Spice
1 tsp Salt
1 tsp Baking Powder
1 3/4 cups Flour
3 tbsp Cinnamon Sugar
Preheat the oven to 350.
Lightly grease donut pan.
Combine the oil, eggs, sugar, pumpkin, spices, salt, and baking powder. Mix until blended.
Add in the flour, stirring until blended.
Use a piping bag or zippered bag to fill each donut shape about 3/4 full.
Bake the donuts for 18 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in pan for 5 minutes then use a butter knife to gently loosen each from the pan.
Transfer to a rack.
Sprinkle each with cinnamon sugar while still warm.
Allow to finish cooling on the rack.
If you do not have a Donut Pan, I highly suggest you hop on over to Amazon and snag this Wilton Nonstick 6-Cavity Donut Pan. It will save you $$’s and allow you to make perfect baked donuts. I have a couple of them and I use them quite a bit. If you shop the craft stores, you can combine a coupon and score one with a bit of additional savings.