Baked Pumpkin Doughnuts

Total Time Prep: 15 min. Bake: 20 min.
Yield 1-1/2 dozen
Test Kitchen Approved
Share a warm batch of these cinnamon-sugar-coated pumpkin doughnuts at your next morning meeting, and you'll become the office's favorite. A simple icing made with confectioners' sugar and cream adds a punch of flavor. —Taste of Home Test Kitchen

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 3 large egg, room temperature
  • 1 can (15 ounces) pumpkin
  • 1-1/2 cups sugar, divided
  • 1/4 cup canola oil
  • 2 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon

Directions

  1. Preheat oven to 350°. In a small bowl, combine the first 4 ingredients. Whisk eggs, pumpkin, 1 cup sugar, oil and butter until blended; stir into dry ingredients just until moistened. Cut a small hole in the corner of a food-safe plastic bag; fill with batter. Pipe into 2 greased 6-cavity doughnut pans, filling cavities half full.
  2. Bake until a toothpick inserted in the center comes out clean, 12-15 minutes. Cool for 5 minutes before removing from pans to wire racks. Cool for 5 minutes.
  3. While doughnuts are still warm, combine cinnamon and remaining 1/2 cup sugar in a shallow bowl. Coat doughnuts in sugar mixture on all sides. After donuts have cooled to room temperature, dip the tops in sugar mixture again.

Nutrition Facts

1 doughnut: 175 calories, 5g fat (1g saturated fat), 34mg cholesterol, 143mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 3g protein.

Share a warm batch of these cinnamon-sugar-coated pumpkin doughnuts at your next morning meeting, and you'll become the office's favorite. A simple icing made with confectioners' sugar and cream adds a punch of flavor. —Taste of Home Test Kitchen
Recipe Creator

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