Pumpkin Donuts
These baked donuts with canned pumpkin are such a treat! Even if it's not around Thanksgiving, these pumpkins are a great treat. They taste like a light cake donut with a delicous pumpkin and cinnamon flavor.
It is surprisingly easy to make baked donuts, but it does require a special donut tray to bake in the oven.
Ingredients
- 1/2 Cup of Canola Oil
- 3 Eggs
- 1.5 Cups of Granulated Sugar
- 1 Can (15 oz) of Canned Pumpkin
- 1 Teaspoon of Cinnamon
- 1 Teaspoon of Salt
- 1.5 Teaspoons of Baking Powder
- 1.75 Cups plus 2 Tablespoons of All-Purpose Flour
- Cinnamon Sugar (3 parts Sugar to 1 part Cinnamon)
Directions
- Preheat the over to 350 degrees (F)
- In a stand mixer, all the wet ingredients in the following order while mixing on low: Canola Oil, Eggs, Sugar, Pumpkin
- In a separate bowl, combine the dry ingredients (Flour, Cinnamon, Salt, and Baking Powder) and mix to combine
- Add the dry ingredients to the wet ingredients in the stand mixer and mix until well combined
- Turn off the stand mixer and using a spatula, pour all of the mixture into a ziploc bag
- Cut a small hole (1/2 inch) in the bottom edge of the ziploc bag for piping the mixture into the donut tray
- Fill each donut mold in the donut tray about 3/4 full (they rise in the oven)
- Bake in the oven for 17 minutes
- After baking, leave the donuts in the donut tray for about 5 minutes and then remove to a wire rack to cool
- The donuts are best while still a bit warm, so serve shortly after taking out of the oven
- Dunk the donuts into a plate with the cinnamon sugar to add the topping (if desired)
Tips
- Use a gallon ziploc bag to hold the donut mixture. Cut a small hole (1/2 inch) in the bottom edge of the ziploc bag and use that hole to pipe out the mixture into the donut tray.
- If the donuts are slightly dry on the top and the cinnamon sugar mixture isn't sticking to the top, add a splash of water to the top of the donuts to make them grab the cinnamon sugar.