Baked Pumpkin Donuts

These past few weeks have been so much fun in our household. We has the opportunity to stay in a cabin in Greer, Arizona with my family, and it was gorgeous. The weather was perfect, and the fact that there was no internet or cell service was just the icing on top of the cake. It was definitely some quality time with our nephews and family. We also made our first big purchase since being married, and decided to purchase a car. We bought a used Jeep Wrangler and are so excited for this to be our second car. I cannot wait to take it on a long road trip, top down, and enjoy life with my husband! 

I have had an itch to use pumpkin and was so excited to make these for the fall. A while ago I bought a donut pan, in hopes to use it but never got the chance or excuse to. So when I saw a million recipes on Pinterest for pumpkin donuts, I knew I had to make some. If you don't have a donut pan you could always use a muffin pan and it will be more like donut holes rather then a round donut. 

Now the only donuts I really care for are the ones from the tiny little donut shop that are baked fresh, are cheap, and huge; you rarely find this. So I was interested to see how these were going to turn out. Let me tell you. AMAZING. They have a consistency close to an old fashioned donut; moist and dense. I brushed mine with melted butter, then rolled them in cinnamon sugar. I think next time I would definitely still keep this tactic, however, I would also consider pouring a cinnamon glaze over the donut to give it a more "traditional" donut form.

Adapted from Blue Eyed Bakers

Baked Pumpkin Donuts

yields 12 donuts

for the donuts:

1 3/4 cup all purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/3 cup vegetable oil

1/2 cup brown sugar

1 egg

1 1/2 teaspoon vanilla extract

3/4 cup canned pumpkin

1/2 cup milk

Preheat oven to 350º F. Butter a donut pan and set aside. 

In a medium bowl, mix flour, baking powder, salt, and spices together, and set aside. 

In a large bowl, or a the bowl of an electric mixer, fitted with the paddle attachment, whisk oil, brown sugar, egg, vanilla, pumpkin, and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, do not over mix batter. 

Using a pastry bag, fill each donut cup with the batter. They should be fairly full but not overflowing. Bake for 11-13 minutes, until donuts spring back when gently pressed. Turn donuts onto a wire each and allow to cool for a few minutes. 

for coating:

1/4 cup unsalted butter, melted

1/3 cup sugar

1/2 - 1 tablespoon cinnamon 

While the donuts are cooling, melt the butter in one bowl, and combine the sugar and cinnamon in anther. While donuts are still warm, brush each donut with butter and roll in cinnamon sugar mixture. Serve immediately. 

**You can bake these a day ahead of time, and store in an airtight container. Do not coat them in the butter/ cinnamon-sugar mixture until just before served or they will get soggy**