- Hands-on time:
- 15 mins. to 20 mins.
- Baking time:
- 15 mins. to 18 mins.
- Total time:
- 30 mins. to 38 mins.
- 12 baked doughnuts
With their brilliant orange color, pleasingly moist texture, and delightful pumpkin flavor, these baked (not fried) doughnuts are the perfect on-the-go breakfast for a crisp autumn day.
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups granulated sugar*
- 1 1/2 cups pumpkin purée (canned pumpkin)
- 1 1/2 teaspoons pumpkin pie spice, or 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour**
- *See "tips," below, for a lower-sugar option.
- **See tips, below, to substitute King Arthur Unbleached Self-Rising Flour.
- 3 tablespoons cinnamon-sugar
- 1) Preheat the oven to 350°F. Lightly grease two standard doughnut pans. If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts.
- 2) Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
- 3) Add the flour, stirring just until smooth.
- 4) Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well. If you're making muffins, fill each well about 3/4 full; the recipe makes about 15, so you'll need to bake in two batches (unless you have two muffin pans).
- 5) Bake the doughnuts for 15 to 18 minutes, or until a cake tester inserted into the center of one comes out clean. If you're making muffins, they'll need to bake for 23 to 25 minutes.
- 6) Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool.
- 7) While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar. If you've made muffins, sprinkle their tops heavily with cinnamon-sugar.
- 8) Cool completely, and store (not wrapped tight) at room temperature for several days.
- Yield: 12 doughnuts or 15 muffins.
Tips from our bakers
- We've baked these doughnuts cutting the sugar back to just 1 cup; and while they were slightly less tender, we found them just as delicious.
- Want to make these doughnuts with King Arthur Unbleached Self-Rising Flour? Reduce the salt to 1/2 teaspoon; omit the baking powder, and substitute 2 cups (8 ounces) self-rising flour for the all-purpose flour. Bake the doughnuts for about 18 minutes.
- Don't wrap leftover doughnuts tightly in plastic; they'll become soggy. If you're not going to consume all of the doughnuts at one sitting, add the final coating of cinnamon-sugar only to those you'll eat; store the rest, without their sugar, on a plate covered with a cake cover; or in a plastic bag that's not fastened shut. Add cinnamon-sugar coating just before serving.