Small Batch Baked Pumpkin Donuts
These Small-batch baked Pumpkin Donuts are melt in your mouth good! The recipe is as easy as throwing a couple of ingredients together, putting all of that in the oven and having amazingly delicious and moist pumpkin donuts ready in less than an hour.
Servings: 4 donuts
Equipment
- This donut pan.
Ingredients
- 1 cup flour
- 1 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp sea salt
- 3/4 cup pumpkin puree
- 3 tbsp olive oil
- 2 tbsp butter melted
- 1/2 tsp vanilla extract
- 1 egg at room temperature
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
for the coating
- 1/2 cup sugar
- 1 tsp cinnamon
- 2 tbsp butter melted
Instructions
- First, preheat the oven to 350F then lightly grease the donuts pan with cooking spray.
- In a medium bowl, combine the pumpkin puree, olive oil, butter, vanilla, egg, brown sugar, and granulated sugar and whisk until smooth.3/4 cup pumpkin puree, 3 tbsp olive oil, 2 tbsp butter, 1/2 tsp vanilla extract, 1 egg, 1/3 cup brown sugar, 1/4 cup granulated sugar
- Add the flour, pumpkin pie spice, baking powder, and sea salt. Stir the mixture just until combined. Do not overmix.1 cup flour, 1 tsp pumpkin pie spice, 1 tsp baking powder, 1/2 tsp sea salt
- Place the batter in a piping bag or a plastic bag over a cup and transfer the donut mixture to the bag. If using the plastic bag method, snip off one of the corners and "pipe" the batter into the prepared donut pan. This will make exactly 4-large donuts!
- Bake for 25 minutes, or until a knife of a toothpick inserted in comes out clean. Let the donuts cool for 10 minutes then transfer to a cooling rack.
The coating
- For the coating, stir the sugar and cinnamon together in a shallow container.1/2 cup sugar, 1 tsp cinnamon
- When the donuts are completely cool, melt the 2 tablespoons of butter and brush each donut with the melted butter. Making sure to get every corner of it. One by one dip the donuts in the cinnamon sugar to coat them.2 tbsp butter
Notes
Pan size matters here. This batter is built for a large donut pan, which is bigger than the mini pans sold in most stores. One reader baked six medium donuts from a single batch and reported that 25 minutes was still the correct bake time, so you have some flexibility. If you go smaller than medium, start checking at 12 minutes.
These are best the day they are baked. Store them in an airtight container without the cinnamon sugar and coat them right before serving, or the crumb absorbs the sugar overnight and you end up with plain donuts.
Using up the rest of the can? Try my mini pumpkin cheesecakes baked in a muffin tin.
Nutrition
Calories: 557Calories | Carbohydrates: 84g | Protein: 5g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 511mg | Potassium: 178mg | Fiber: 3g | Sugar: 57g | Vitamin A: 7561IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 3mg
