I get my pumpkin puree cans at a local discount store for 89 cents a can!! Have a stockpile of them in my pantry. You can make a lot of different things using it. Today I got up VERY early to make some of these pumpkin donuts before it got too hot.
Baked Pumpkin Donuts
NEED -
For the donuts:
2 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
2 tsp ground cinnamon
1 tsp pumpkin pie spice
¾ cup light brown sugar (packed)
½ cup granulated sugar
½ cup unsalted butter (melted and slightly cooled)
2 large eggs (room temperature)
15 oz pumpkin puree
For the cinnamon sugar coating:
¾ cup granulated sugar
2 tsp ground cinnamon
½ cup unsalted butter (melted, optional for dipping)
Instructions:
Preheat your oven to 350°F
. Grease a donut tin with nonstick spray and set aside.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
In a medium bowl, whisk together brown sugar, granulated sugar, and melted butter until combined. Add the eggs and whisk well. Stir in the pumpkin puree until smooth.
Pour the wet ingredients into the dry ingredients and mix just until no flour pockets remain. Do not overmix.
Spoon or pipe the batter into the prepared donut tin, filling each cavity about ¾ full.
Bake for 12–14 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
Let donuts cool in the pan for 2 minutes, then carefully remove.
In a small bowl, whisk together the cinnamon and sugar for coating.
While the donuts are still warm, dip each in the cinnamon sugar mixture to coat. For a more indulgent treat, first dip in melted butter, then coat with cinnamon sugar.
Place on a wire rack and serve immediately for best texture and flavor.
Storage Tips:
Room Temp: Store in an airtight container for up to 3 days.
Fridge: Keeps for up to 1 week, though texture may change.
Freezer: Freeze up to 1 month. Thaw overnight in the fridge before serving.
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