Pumpkin Spice Baked Doughnuts
Crisp, cool weather calls for pumpkin spice, am I right? These Pumpkin Spice Baked Doughnuts are full of that pumpkin flavor we’re all craving this time of year. Soft, buttery, cinnamon-sugary…you just can’t beat the flavor and texture of these doughnuts.
The other day while scrolling through Instagram (follow Golden Barrel here), I was noticing doughnuts being featured on several accounts I follow. It inspired me to try my hand at making/baking doughnuts, which is something I’ve not done before. I ordered these pans off Amazon and was super excited to get started. The doughnut pans couldn’t be easier to use–you don’t even need to coat them with non-stick cooking spray.
This recipe really is a simple one. Just one thing to remember is to not overmix the batter, otherwise the doughnut will be tough and not soft inside. I mixed everything by hand as to not overmix. Super simple. You can add what spices you have/like. I happen to not be a huge fan of nutmeg so I chose to not use that, but you’ll find both cinnamon and cloves in my batch. Feel free to also add in allspice if you desire.
For easy control and less mess, I used a piping bag for the batter. If you don’t have piping bags, you can use a Ziplock-type bag. I filled each space pretty full.
Since the pan is non-stick, the doughnuts came out easily. Aren’t they the cutest?
A little melted butter and cinnamon sugar and you’re done. Man, this coating is so delicious and melt-in-your-mouth.
So treat yourself to homemade doughnuts! Whether it’s for a weekend brunch or as an after-school snack, these Pumpkin Spice Baked Doughnuts are sure to satisfy that fall sweet tooth of yours!
| Servings |
| 12 doughnuts |
|
| Crisp, cool weather calls for pumpkin spice, am I right? These Pumpkin Spice Baked Doughnuts are full of that pumpkin flavor we're all craving this time of year. Soft, buttery, cinnamon-sugary...you just can't beat the flavor and texture of these doughnuts.
|
- 1 3/4 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/8 tsp ground cloves
- 3/4 cup canned pumpkin
- 1/2 cup Golden Barrel Light Brown Sugar
- 1/3 cup Golden Barrel Coconut Oil melted
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup milk
- 1/2 cup (1 stick) butter, melted
- 1 cup Golden Barrel organic cane sugar
- 2 Tbsp ground cinnamon
- Preheat oven to 350 degrees F.
- In a small bowl, whisk together dry ingredients: flour, baking powder, salt, cinnamon, and cloves; set aside.
- In a medium bowl, stir together canned pumpkin and brown sugar until combined. Add in coconut oil, egg, and vanilla, stirring for several minutes until fully incorporated. Stir in milk. Add in dry ingredients, stirring until just combined (do not overmix).
- Scoop batter into piping bag or large plastic Ziplock bag and snip end. Squeeze batter evenly into pan, filling to near the top. Bake in preheated oven for 8-10 minutes or until toothpick inserted in center comes out clean. Let rest in pan for several minutes then gently remove from pan onto cooling rack. Finish with cinnamon sugar topping.
- Place melted butter in a bowl. In a separate medium bowl, mix together sugar and cinnamon until combined. Dip doughnuts in melted butter, then cinnamon sugar mixture. Return to cooling rack. Best eaten day-of but can be stored in airtight container.
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