Pumpkin Doughnuts Recipe

Fall is around the corner. That ushers in the season for baked goods, apples, pumpkins, the smell of cinnamon… …..MMMM……and a nice warm cup of coffee. Some of the best things in life happen in the fall. Like the best-baked doughnut ever! These are the only non-fried doughnuts I make, and they are fabulous! They are still light and fluffy and melt in your mouth delicious right out of the oven.

The catch, you will need a doughnut pan. But don’t worry they aren’t expensive and you will use it more than once. Especially with this Pumpkin Doughnuts recipe in your hands. 😉

The second catch. You will need to make more than one batch, so stock up on pumpkin. They literally hit the counter, took a cinnamon sugar bath, and I walked in the other room for 2 minutes. I came back and they were gone. The little vultures smelled them and devoured them.  Don’t worry, if you make too many I am sure you can find someone to help you eat them, or you can freeze them for another day!

Pumpkin Doughnuts

Print Recipe

Prep Time:10 minutes mins

Cook Time:18 minutes mins

Total Time:28 minutes mins

Ingredients

• 1/2 cup vegetable oil
• 3 large egg
• 1 1/2 cups sugar
• 1 1/2 cups pumpkin purée canned pumpkin
• 1 1/2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons baking powder
• 1 3/4 cups + 2 tablespoons All Purpose Flour OR Gluten Free Flour Mix
• Cinnamon Sugar optional to Top

Instructions

• Preheat the oven to 350°F. Lightly grease two standard doughnut pans.
• Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
• Add the flour, stirring just until smooth.
• Fill the wells of the doughnut pans about 3/4 full.
• Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean.
• Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
• While the doughnuts are still warm (but no longer fragile), top them with cinnamon sugar gently patting it down so it sticks.
• Cool completely, and store (not wrapped tight) at room temperature for several days.Gluten Free
• Use a gluten free flour mix. I used Gluten Free Bisquick and they turned out fabulous.

Servings: 12

Author: Amanda@AFewShortCuts.com