Baked Pumpkin Donuts Recipe

INGREDIENTS

• 1½ cups all-purpose flour 180 grams
• 1 cup granulated sugar 200 grams
• 1 teaspoon baking powder 4 grams
• 1 teaspoon pumpkin pie spice 3 grams
• 1 large egg 50 grams
• ¾ cup whole milk 170 grams
• ½ cup pumpkin puree 114 grams
• 1 teaspoon pure vanilla extract 4 grams

EQUIPMENT

• Kitchen Scale (optional)
• Donut Tin

Instructions

• Preheat oven to 350°F and grease a donut tin with nonstick baking spray. Set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, and pumpkin pie spice.1½ cups all-purpose flour,1 cup granulated sugar,1 teaspoon baking powder,1 teaspoon pumpkin pie spice
• Add the egg, milk, pumpkin puree, and vanilla extract. Whisk just until combined– you don’t want to overmix.1 large egg,¾ cup whole milk,½ cup pumpkin puree,1 teaspoon pure vanilla extract
• Divide the batter between the donut tins, filling each one halfway full. In my donut tins, I used 3 tablespoons of batter per donut.
• Bake the donuts for 14-16 minutes, or until a toothpick inserted into the edge of the donut comes out clean.
• Transfer the donuts to a wire rack to cool. Serve warm or at room temperature.

NOTES

• These donuts are delicious on their own, but I like to serve them with an easy vanilla icing or a cinnamon-sugar coating.
• To make the cinnamon sugar coating, combine ½ cup granulated sugar with 1 teaspoon of ground cinnamon. Dip the warm doughnuts in the cinnamon-sugar and enjoy.
• To make the icing, combine 1 cup of powdered sugar, 2 tablespoons of water, and ½ teaspoon pure vanilla extract. Whisk until smooth and dip or drizzle over the donuts.
• Use pumpkin puree, not pumpkin pie filling to avoid making the donuts way too sweet.
• Even if you have nonstick donut pans, still grease them just in case. We don’t want any donuts to stick!
• Do NOT overtax the ingredients! When you’re combining the wet and dry ingredients, mix until just combined. Otherwise, you could have flat donuts that don’t rise properly.

Storage: Store baked pumpkin donuts in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.v