There are two things I love way more than I should in this world. The first is pumpkin spice flavored anything. The second is a good, old-fashioned doughnut.
Combine the two and it’s bound to be pure magic.
I’m of the belief that there’s nothing better on a crisp morning in the fall than a warm, sweet and spicy pumpkin baked good, fresh out of the oven. Unless of course, that baked good is of the doughnut variety.
This batch of doughnuts was such a breeze to whip up. I even had to make my own pumpkin puree (using this tutorial) because, to my horror, I was out of canned pumpkin when I went to grab it to make these and was in no state or mood to run to the store. You can be sure I won’t let that happen again anytime soon. If disaster strikes and we’re living off of a canned food stockpile for weeks or months, I’ll be eating spoonfuls of pumpkin puree to survive.
I used this recipe, via Can You Stay for Dinner, for the doughnuts, following it exactly, and had no issues whatsoever!
Warm and Spicy Baked Pumpkin Doughnuts
via Can You Stay for Dinner | Makes 12 doughnuts.
- 1 3/4 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 ¼ teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/3 cup applesauce
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup canned pumpkin
- 1/2 cup milk
- 1/4 cup butter, melted
- 1/2 cup sugar
- 1 tablespoon cinnamon
- Preheat oven 350 F. Grease a doughnut pan and set aside.
- In a bowl, whisk flour, baking powder, salt and spices together and set aside.
- In a large bowl, whisk together applesauce, brown sugar, egg, vanilla, pumpkin, and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, taking care to avoid overmixing.
- Carefully spoon the batter evenly around the circles of the doughnut rings. Fill each nearly to the top. Bake for 12-15 minutes, until donuts spring back when gently pressed. Turn doughnuts out onto a wire rack and allow to cool for a few minutes.
- While the doughnuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another. When doughnuts are still hot, use a pastry brush to spread a thin layer of butter onto each doughnut before dipping each into the cinnamon sugar, turning and swirling to coat. Use your fingers to sprinkle the sugar more evenly if necessary. Serve immediately.
So simple and so delightful. Enjoy!