I had a can of pumpkin puree just hanging out and my mom gave me a doughnut baking pan for Christmas. What's a girl to do? Bake pumpkin doughnuts, of course! And while it isn't fall anymore, pumpkin is a yummy cake, doughnut, cookie, coffee flavor any time of the year!
I used a recipe I found on Taste and Tell. The original recipe also had a cinnamon glaze but I omitted that and just melted down some vanilla icing I had in the fridge. Worked perfectly. I also used 1 cup all purpose flour and 1 cup whole wheat flour to up the nutrition a bit.
Baked Pumpkin Doughnuts (adapted from Taste and Tell)
- 2 cups all-purpose flour or 1 cup all-purpose and 1 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon nutmeg
- 1 1/2 teaspoons cinnamon
- 1/4 teaspoon ginger
- (or use 1. 5 tablespoons pumpkin pie spice which is what I used)
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 2 eggs
- 2 tablespoons milk
- 1/4 cup butter, at room temperature
- 1 teaspoon vanilla extract
- Preheat the oven to 350 F. Prepare a doughnut pan by spraying with cooking spray or greasing with shortening. I would think you can use a muffin pan if you don't have a doughnut pan.
- In a large bowl, cream together the brown sugar, butter and pumpkin. Add in the eggs, mix well, then mix in the milk and vanilla. Add the flour, baking powder, baking soda, salt, and spices. The original recipe said to sift the dry ingredients which I did not and I'm not sure you have to.
- Place the batter in a large zip-top bag. Cut off the corner and pipe into the doughnut pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 10-12 minutes. Cool doughnuts on a wire rack completely before glazing or applying powdered sugar.
Both Ellie and Molly have enjoyed these doughnuts and they go so well with a morning cup of coffee too!