One of my favorite fall treats is baked pumpkin cake donuts. The way they smell when they bake is just heavenly, and I love that they are a relatively simple pumpkin dessert that the whole family will love.
I mentioned that these pumpkin donuts smell fantastic when baked, but the funny thing about these donuts is that they get better with time! They taste even better the next day if possible!
That said, when you store these donuts, you don't want to put them in a plastic bag. I tend to put cookies and other desserts in one-gallon zipper bags, but with these, they can get soggy this way. I recommend a plastic container lined with paper towels for storage.
I baked these pumpkin cake donuts in this great little donut pan
that you can get from Amazon. Baked donuts are so easy to make and I found that I use this pan quite often, especially during the holiday season.
If you like pumpkin but aren't a big fan of cinnamon, you can adjust the amount of cinnamon in the sugar filling. You can reduce the cinnamon to 1 tablespoon or even make 3 tablespoons if you REALLY LIKE cinnamon! Dropping it completely is also a choice.
It's a really simple but really delicious recipe. It brings all that delicious pumpkin spice flavor that everyone loves at this time of the year, and it's the perfect companion for a cup of hot coffee one morning in the morning. cold fall.
Calling all pumpkin fanatics! If you think my baked pumpkin donuts look great, don't leave my blog until you've grabbed the recipe for my famous crunchy pumpkin cake and the best pumpkin cookies you've ever eaten.
Also be sure to share this recipe with your friends on Facebook by clicking the blue share button on this post. It's this time of year, so share the love of the pumpkin. 🙂
1/2 cup vegetable oil
3 large eggs
1 1/2 cups granulated sugar
1 15oz. can pumpkin
1 1/2 teaspoons of pumpkin pie spices
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups +2 tablespoons all-purpose flour
1 melted stick
1 cup granulated sugar
2 tablespoons cinnamon
Preheat the oven to 350 degrees. Spray the donut molds with a non-stick coating.
In a large bowl, add all the ingredients through the baking powder, beat with a mixer on medium speed until smooth. Add flour, stirring until smooth.
Fill the wells of the donut pans about 3/4 full. Bake the donuts for 15 to 18 minutes or until an inserted toothpick comes out clean.
Remove the donuts from the oven, after about 5 minutes, loosen their edges and transfer them to a wire rack to cool them.
While the donuts are still hot, but are no longer fragile, quickly dip them on each side in the melted butter, then gently shake them in a bag with the sugar and cinnamon mixture.
Better if they are not stored in a plastic bag, they can become soggy.