I love fall.
From the gorgeous foliage, to the perfect temperatures – just cold enough that you need a sweater, to the crisp, cool air, it’s absolutely my favorite season.
My very favorite thing about fall is the food. Fall means experimenting with whatever I want for Thanksgiving, fresh-picked apple pie, and most importantly, the return of pumpkin!
There are SO many things you can do with pumpkin. Pumpkin bread, pumpkin muffins, pumpkin french toast, pumpkin pie, pumpkin coffee, pumpkin cookies, the list goes on and on. I do love my pumpkin 🙂
However, there is another GREAT use for pumpkin that before today, I had never tried before.
Baked Pumpkin Donuts!
They take all these wonderful cozy fall flavors and pack them all into one little donut punch. You get the delicious combination of cinnamon, pumpkin, and nutmeg all in one delicious dessert. And its way healthier to bake the donuts instead of frying them!
If you haven’t made any special fall-welcoming dessert yet, these donuts would definitely be the way to go. They’re easy, pretty fast to make, and filled with glorious pumpkin and fall spices. What’s not to love?
Baked Pumpkin Doughnuts
Adapted from Culinary Cory
Makes 6 doughnuts
For the donuts:
1 cup of all-purpose flour
3/4 teaspoon of baking powder
1/4 teaspoon of salt
1/4 teaspoon of baking soda
1/2 teaspoon of nutmeg
1 teaspoon of cinnamon
2 tablespoons of butter
1/4 cup and 2 tablespoons of brown sugar
1 egg, lightly whisked
1/2 cup of canned pumpkin
1 tablespoon of milk
1/2 teaspoon of vanilla extract
Preheat the oven to 375 F. Spray a doughnut pan with nonstick spray.
Sift the flour, baking powder, salt, baking soda, nutmeg and cinnamon into a small bowl; set aside.
In a separate bowl, cream together the brown sugar and butter. Add in the egg and stir to combine. Next, add the milk, vanilla extract, and canned pumpkin, mixing gently until fully combined.
Add the dry sifted ingredients to the wet mixture, and mix gently until just barely combined. Don’t overmix!
Fill a piping bag with the batter, and use it to fill each donut mold halfway to three-quarters full with the pumpkin batter. Bake for 8-10 minutes, or until the exterior springs back when touched. Let cool completely.
If desired, brush the tops with melted butter, and dip in a mixture of 1 tablespoon of cinnamon and 1/4 cup of granulated sugar. Let harden for about 5 minutes, then enjoy. Happy fall!
P.S…These donuts can also be made as mini-muffins, if you bake them for 10 minutes. Just don’t be fooled by their new muffin form – they would still love to be dipped in butter and cinnamon-sugar!
P.P.S…No, you aren’t imagining things – the donuts in the pictures have a glaze instead of the cinnamon sugar topping. The glaze I tried to make for the donuts didn’t harden the way I wanted it too, so I decided to change the recipe for all you chefs at home. If anyone is interested in a glaze recipe, I would be happy to experiment for you 🙂