A sure sign of Fall is pumpkin donuts and thankfully you don’t have to search bakeries when they’re so easy to make at home! This video will not only show you how to make these moist, flavorful donuts but if you’ve been on the fence about getting a donut pan, this could help you decide showing the difference between a donut pan and a muffin pan hack.
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Baked Pumpkin Donuts (with donut pan hack!)
Notes
If you don’t have a donut pan, here’s how you can hack your muffin pan to make some. Grab half a sheet of foil and fold it in half over your finger. Grab the point you’ve just made and fold the rest of the foil over your fist so it makes a well for the batter to go in. Give it a quick fit and then trim off the excess and repeat with the whole muffin pan and set aside.
See video for demonstration.
Ingredients
For donuts
- 1 3/4 cups + 2 tablespoons (8 ounces) All-Purpose Flour
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1/4 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups canned pumpkin puree
Topping
- 1 tbsp pumpkin spice
- 1/8 tsp nutmeg
- 1 cup sugar
Instructions
- Preheat oven to 350 degrees.
- In a small bowl of 8 ounces of all purpose flour, add baking powder, salt, pumpkin pie spice, whisk together until combined and set aside.
- In a large bowl or stand mixer, add granulated sugar, canned pumpkin, unsweetened applesauce, vegetable oil and start mixing.
- Gradually add the 3 large eggs one at a time and mix until combined.
- Add about 1/3 of the flour mixture and stir, then keep adding the remaining thirds until all of the flour had been added and mixed thoroughly.
- Grab some butter cooking spray and give each donut pan a generous spritz.
- Scoop the pumpkin batter into a large zip top bag, remove as much air as possible and zip closed.
- Snip off the corner of the bag so that you can begin piping.
- Pipe the batter into the pan about halfway way up. Grab a knife and smooth out the tops.
- Bake for about 15 to 20 minutes or until a toothpick comes out clean.
- Time for the coating. In a bowl, combine 1 cup of sugar and 1 tbsp of pumpkin spice. Add it to a sandwich bag and it’s ready to go.
- Let donuts cool about 5 minutes then place 1 or 2 donuts in the sugar baggie and shake to cover.
- Best served warm and eaten within an hour of coating. Otherwise warm for 10-20 seconds in the microwave before ready to serve and then coat with sugar as it melts into the donut within 30-60 minutes.
Shared with Rattlebridge Farm, French Country Cottage, Tater Tots and Jello, Dear Creatives, Simply Sweet Home, Pieced Pastimes, I Should Be Mopping the Floor, Create with Joy, Nifty Thrify Things, DIY Show Off, Finding Silver Pennies, Mad in Crafts, Home Stories A to Z, Cedar Hill Farmhouse, Yesterday on Tuesday, Creating My Way to Success, Life Sew Savory, Tumbleweed Contessa, My Uncommon Slice of Suburbia, Ginger Snap Crafts, Live Randomly Simple, The Thrifty Home, Artsy Fartsy Mama, Dizzy, Busy and Hungry, Grandma’s House DIY, My Girlish Whims, Stacy Embracing Change, The Life of Jennifer Dawn, Taryn Whiteaker, Crafts ala Mode,
One Comment
These look so yummy!! I can’t wait to try this recipe.