These baked pumpkin doughnuts are delicious. They are soft, fluffy and at the same time dense, they have a lot of body. The flavor they have is very interesting, with the pumpkin and all the spices it contains. At the end, they can be topped with a simple glaze, or a mixture of white sugar and cinnamon powder.
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For me, the real donuts are the ones that are fried, like our classic donuts. Doughnuts have a very airy texture, and are more like bread than cake. Now, baked donuts, like these, are basically a cake that is more like a cake texture than a bread. That’s why we call them baked donuts, so we can tell them apart.
These baked donuts have to be made in a special mold, which is made to give the shape of donuts to the sponge cake dough that is formed.
The flavor of pumpkin with ginger, cinnamon, nutmeg and cloves is a combination that reminds us all a lot of autumn, or at least it does for us.
The result is a donut-shaped biscuit that tastes spectacular! They are very nice donuts that also, and most importantly, are delicious!
The moisture and smooth texture of the pumpkin puree that these donuts are made with, makes them super moist and very soft and velvety in the end. They may be one of our favorite recipes to make during this season.
Plus they are not only perfect to eat as a dessert, but they are also yummy for breakfast or as a snack with your favorite hot drink!
If you like this recipe, you have to check out our pumpkin pancake, you’re going to love it!
Baked pumpkin doughnuts
Ingredients
For the doughnuts:
- 2 C (8.80 oz) (250 gr) all purpouse flour
- 1 tsp (0.17 oz) (5 gr) baking powder
- 1/4 tsp (1.2 gr) baking soda
- 1 tsp (0.17 oz) (5 gr) salt
- 1 1/2 tsp cinnamon powder
- 1/2 tsp ginger powder
- 1/4 tsp nutmeg powder
- 1/4 tsp clove powder
- 1 C (8.50 oz) (240 gr) pumpkin puree, canned or natural
- 1/2 C (3.50 oz) (100 gr) white sugar
- 2/3 C (4.70 oz) (133 gr) brown sugar
- 2 eggs, big
- 1/2 C (4 fl oz) (120 ml) vegetable oil soft flavored (sunflower, corn)
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
For the glaze and cinnamon sugar:
- 1 C (4.30 oz) (123 gr) confectioners sugar, sifted
- 2 tbsp (1 fl oz) (30 ml) whole milk
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 1/2 C (3.50 oz) (100 gr) white sugar
- 1 1/2 tsp cinnamon powder
Instructions
For doughnuts:
- Preheat the oven to 356º F (180° C). Grease with a little butter or oil spray a mold for 12 donuts or two molds for 6 donuts, with cavities of approximately 9 cm in diameter.
- In a medium bowl, sift the flour with the baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves. Mix with a spoon and set aside until needed.
- Separately, in a large bowl add the pumpkin puree with the two types of sugar, eggs, vegetable oil and vanilla extract. Beat with a balloon whisk for 1 minute until smooth and homogeneous.
- Add the flour mixture in two additions, beating after each addition with a rubber spatula. Beat very lightly, just until the ingredients are integrated and there are no flour lumps.
- Once the mixture is ready, with the help of the same spatula, place it in a piping bag or ziploc bag without duya. With scissors or a knife cut the tip of the pastry bag or ziploc bag and carefully pour the mixture into each cavity of the donut mold, filling each one to 2/3 of its capacity. With these amounts you should get 10-12 donuts in total.
- Bake the donuts at 356º F (180° C) for approximately 12-15 minutes or until they are lightly browned and a wooden toothpick comes out clean.
For the glaze and cinnamon sugar:
- The donuts can be decorated in two ways, with a glaze or with cinnamon sugar and cinnamon. To make the glaze, in a medium bowl place the powdered sugar with the milk and vanilla extract. Beat with a fork until you obtain a white glaze that is neither too thick nor too light.
- To make the cinnamon sugar, in a medium bowl just add the sugar with the cinnamon powder and mix with a fork until combined.
- Once ready, remove the donuts from the oven and let them cool in the mold depending on the decoration you prefer. If they are going to be glazed, let them cool for about 10 minutes and decorate with the glaze when they are still a little warm. To do this, the doughnuts can be placed directly into the bowl of glaze or they can be spooned on top.
- If they are going to be decorated with the cinnamon sugar, let them cool for only 2 minutes and, while they are still hot but not burning, dip them in the cinnamon sugar so that they stick well and are perfectly covered.
