Are you sick of pumpkin yet? Almost every food blog I follow has featured at least one pumpkin or pumpkin spice recipe this season. I’ve come close, but not quite, with my sweet potato cupcakes.
Before you declare that pumpkin has jumped the shark, try this amazing recipe for baked pumpkin doughnuts. I recently took them to a party and at least three people made a comment about fried doughnuts and how good they are. These puppies are so good that they don’t need to be dunked in hot oil. Ok, so they are still dipped in butter – you win some, you lose some…
I’m currently smack dab in the middle of an 18 day stretch without a day off. Residency sometimes feels like a party, in that I’m constantly surrounded by amazing people who are quickly becoming my closest friends. Still, it’s a party that can last 80 hours a week and I’m definitely looking forward to my weekend off! These doughnuts, made on my last day off, helped to ease my suffering. The nice thing about them is that they keep nicely in the freezer once baked. You can unthaw them, then sugar them and have pumpkin doughnuts on demand!Print
Baked Pumpkin Doughnuts
- 6 T. neutral oil, like canola or vegetable
- 4 T. unsalted butter, melted
- 1/3 c. buttermilk
- 15 oz. can pumpkin puree
- 3/4 c. dark brown sugar
- 2 eggs
- 3 c. flour
- 2 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. coarse salt
- 1 tsp. pumpkin pie spice
- 1/2 c. butter, melted
- 2 tsp. cinnamon mixed with 1/2 c. sugar
- In a large bowl, whisk the oil, butter, buttermilk, pumpkin, and brown sugar. Beat in the eggs.
- In a separate bowl, combine the flour, baking powder, baking soda, salt and pumpkin pie spice. Add to the wet ingredients and mix until just combined.
- Spoon the batter into a piping bag or a ziplock bag with one corder snipped off. 4. Squeeze the batter into prepared doughnut pans sprayed with nonstick cooking spray. Fill about 3/4 full.
- Bake at 350F for 30 minutes, until a toothpick inserted into the center should come out clean. Let cool in the pan for about 5 minutes and then remove onto a cooling rack.
- Once cool to touch, dip both sides of each doughnut in melted butter and then cinnamon-sugar mixture. I let them dry and then re-dip each doughnut in the cinnamon-sugar mixture for a more even coat!
- Doughnuts taste best eaten the same day. If you decide not to, keep the unsugared dougnuts in a ziplock bag in the freezer until use, up to two weeks. Let defrost on the counter about an hour before eating.
Adopted from I Heart Naptime