Baked Pumpkin Donuts

Fall is my favorite. Along with all things pumpkin. And donuts are a weekend staple in my house. Not only do I love Saturday morning DD trips, but I also love baking them at home. They don't take long, usually less than 20 minutes start to finish. Plus, they're much healthier. 

Today, I am sharing a recipe I recently tried.  One that combines my love of donuts and pumpkin. These donuts are so moist, light and delicious. I served them at a playdate, not only did the adults love them but the kids did too! Enjoy! 

Pumpkin Donuts

Ingredients

• 1/2 cup vegetable oil
• 3 large eggs
• 1 1/2 cups sugar
• 1 1/2 cups pumpkin puree
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 1/2 tsp salt
• 1 3/4 cup flour
• 1/4 cup sugar for cinnamon sugar mixture
• 1/2 tsp cinnamon for cinnamon sugar mixture

Instructions

1. Preheat the oven to 350°F. Lightly grease the donut pans.
2. Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
3. Add the flour, continue mixing until batter is smooth.
4. Fill the donuts about 3/4 full. An easy way to do this is to pour the batter into a plastic bag, cut the corner and pipe it into the donut pan.
5. Bake donuts for 15 to 18 minutes, or until a toothpick inserted into the center of one comes out clean.
6. Transfer donuts to a cooling rack carefully once they've cooled for a few minutes.
7. Combine another 1/4 cup of sugar and 2 tsp of cinnamon in a bowl. Mix completely. Pour cinnamon sugar mixture into a gallon plastic bag.
8. Gently place donuts into a large bag filled with the cinnamon sugar mixture and coat completely.
9. Place out on a cooling rack to cool or enjoy warm!

Recipe Notes

Adapted from King Arthur Flour

If you're in need of donut pans, here are great options! *This post contains affiliate links*