Baked Pumpkin Spice Donuts

From www.foodfanatic.com by Stacey Mebs
Baked Pumpkin Spice Donuts

Baked Pumpkin Spice Donuts Photo

I have not made donuts for entirely too long. I bought a donut pan eons ago (or about a year) and have only used it once, to make these wonderful banana bread donuts that we really, really loved. And then I forgot all about the donut pan as it sat in the cupboard and never got used. It's sad really.

Because we've been missing out on amazing baked donuts for all these months now and I have only myself to blame. I guess I always make muffins instead. Muffins are fast and it's so much easier to fill the pan. Plus they're perfectly fine without a glaze or icing or sugar coating them. Whereas I think donuts are just a little sad if they're plain. Who wants a plain donut without any glaze or anything?

Actually that's a big lie. I quite like plain old-fashioned donuts. But I'm pretty sure I'm in the minority there. Also, I don't know if I've ever ordered a plain donut anywhere, because there's always the option of chocolate. If chocolate is available you know that's what I'm choosing. So yeah, I'll stick with my original statement and say that plain donuts are a little sad.

Baked Pumpkin Spice Donuts Picture

Long story short — I don't ever make donuts because they take a little longer. But these baked pumpkin spice donuts are making me change my thinking. Because they are not difficult to make. They don't take very long. The pan isn't that difficult to fill. And glazing (or sugaring! I tried both) really didn't take very long. So there's no excuse not to make some amazing donuts next time you're craving one.

These don't even have chocolate, and I loved them. They do have pumpkin though, which is a pretty close second to chocolate in the list of things I love. Plus, a maple glaze is always a good idea. Or cinnamon sugar. They were both amazing.

Even better, if you want just a small sweet treat — this batter works great as donut holes too —just use a mini muffin tin and you have cute little two-bite donuts. Because then you don't have to stop at one, right?

Baked Pumpkin Spice Donuts Image

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Baked Pumpkin Spice Donuts Recipe

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Ingredients
For the Donuts:

  • 1/2 cup canola oil
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups pumpkin, canned or homemade
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 2 cups all-purpose flour

For the Maple Glaze:

  • 1/4 cup butter
  • 1/2 cup pure maple syrup
  • 1 1/2 cups powdered sugar
  • 1-2 tablespoons milk

For the Cinnamon Sugar:

  • 1/2 cup granulated sugar
  • 1 teaspoon cinnamon

Directions

  1. Preheat the oven to 350°F. Lightly spray a donut pan, or mini muffin pan, with non-stick spray. Set aside.
  2. In a large bowl, whisk together the oil, eggs, sugar, pumpkin puree, and pumpkin pie spice until well combined. Add the salt, baking powder, and flour and stir until just combined.
  3. Spoon the batter into the prepared pan, filling to 3/4 full. For a regular donut pan, it’s a scant 1/4 cup in each donut well; for a mini muffin pan it’s 1 tablespoon per well. Smooth the batter out in the donut pan. Bake for 18-20 minutes for donuts, 20-22 minutes for donut holes, or until a toothpick inserted in the center comes out clean.
  4. Allow the donuts to cool for 5 minutes before turning them out on a wire rack. While they cool, make the glaze.
  5. In a small saucepan over medium heat, melt the butter and whisk in the maple syrup. Whisk in the powdered sugar until smooth and remove from the heat. Add 1-2 tablespoons of milk to thin the glaze.
  6. Once the donuts have cooled for about 10 minutes, dunk them in the glaze, coating both sides. Place them on a wire rack for the glaze to set. If you want to sugar them instead, place the sugar and cinnamon in a plastic bag and add the donuts, one at a time, to the bag, shaking them gently to coat. 

Notes

  • Donuts are best fresh but keep well for 2-3 days. Don’t keep them in a sealed container as they are very moist and will get overly sticky. They are best if left uncovered. They can also be frozen, but add the glaze or sugar after thawing before you serve them.

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