Welcome back friends!
Who wants some fresh, oven-baked, cinnamon and sugar coated pumpkin doughnuts to enjoy on one (or more) of these beautiful Autumn mornings? Maybe at a table with some coffee or tea and a good book?
I know I do, so let’s bake some!
- 2 cups of all purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of kosher salt
- 2 teaspoons of pumpkin pie spice
- 1 15 oz can of pumpkin puree
- 3 large eggs
- 1 1/2 cups of sugar
- 4 tablespoons of unsalted butter
- 1 teaspoon of vanilla extract
- 1/3 cup of vegetable oil
- 3/4 cup of sugar
- 2 teaspoons of ground cinnamon
- 3 tablespoons of unsalted butter, melted
- Pre-heat the oven to 350F.
- Whisk the flour, baking powder, salt, and pumpkin pie spice together in a medium bowl.
- Beat the pumpkin puree, eggs, sugar, butter, vanilla and vegetable oil together in a large bowl.
- Slowly add the flour mixture to the pumpkin mixture and beat until well combined.
- Fill 3, six cup nonstick doughnut pans with batter so each mold is almost full, then smooth the tops with a small spoon.
- Bake the doughnuts for about 15 minutes or until a toothpick comes out clean, then remove them from the oven and invert them onto a cooling rack.
- While the doughnuts are baking and/or cooling, stir the sugar and cinnamon together in a shallow bowl and melt the topping butter in another bowl.
- Once the doughnuts have cooled to a comfortable handling temperature, brush both sides of each one with butter and then dip each side in the cinnamon and sugar to coat.