Baked Pumpkin Cinnamon Sugar Doughnuts
Try this Baked Pumpkin Cinnamon Sugar Doughnuts recipe, or contribute your own.
Try this Baked Pumpkin Cinnamon Sugar Doughnuts recipe, or contribute your own.
- 1/4 tsp. baking soda
- 2 1/2 tsp. baking powder
- 2 tsp. ground cinnamon
- 1/2 c. sugar
- cooking spray with flour
- 6 tbsp. canola or grapeseed oil
- 4 tbsp. unsalted butter melted
- 3 c. flour
- 1 tsp. coarse salt
- 1 tsp. pumpkin pie spice
- 1/3 c. buttermilk
- 15-oz. can pumpkin puree
- 3/4 c. dark brown sugar
- 2 eggs– – – – – – –
- 1/2 c. salted butter melted
- Carbohydrate 22.0916933132396 g
- Cholesterol 130.179166650098 mg
- Fat 47.9981716629756 g
- Fiber 2.8869999222216 g
- Protein 7.49673165293493 g
- Saturated Fat 30.3436183310396 g
- Serving Size 1 1 recipe (280g)
- Sodium 2867.69699584411 mg
- Sugar 19.204693391018 g
- Trans Fat 3.37994999979835 g
- Calories 533 calories
Step-by-step
- Preheat oven to 350º. Spray a doughnut pan with flour spray.
- In a medium bowl, whisk flour, baking powder, baking soda, salt, and pumpkin pie spice. In a large bowl, whisk oil, 4 tbsp. melted butter, buttermilk, pumpkin puree and brown sugar until well combined. Beat in eggs. Add flour mixture and fold with a rubber spatula until the flour is incorporated.
- Spoon the batter into a gallon-sized zip-top bag and use scissors to cut one of the corners open in a large hole. Squeeze the batter into the doughnut pans, filling about 3/4 full. Bake 30 minutes – a toothpick inserted into the center should come out clean.
- Let cool in pans about 5 minutes, then tap out onto a cooling rack. Let cool another 10 minutes.
- Meanwhile, melt 1/2 c. salted butter in a shallow bowl. Combine the sugar and cinnamon in another shallow bowl. Dip both sides of a doughnut in the butter first and then the cinnamon-sugar to coat the exterior well with the sugar. Return to the cooling rack and repeat with the rest of the doughnuts.
- Any doughnuts that won’t be eaten that day will keep best in the freezer in a sealed bag or container. Let defrost on the counter about 30 minutes before eating.
Pumpkin puree holds the primary structural responsibility in this batter, acting as both a moisture-retainer and a heavy starch tenderizer. Because pumpkin adds significant weight, treating the batter incorrectly leads to heavy, rubbery pastries rather than tender cake doughnuts. Professional kitchens rely on specific execution methods to maintain a light crumb and crisp exterior on baked pastries.
- Fold the dry ingredients into the wet components using a rubber spatula just until the flour disappears. Overmixing develops gluten rapidly, resulting in chewy, dense doughnuts.
- Use a piping method rather than spoons for even distribution. Transferring the batter to a large zip-top bag and clipping a corner allows rapid, clean filling of the doughnut pan molds up to three-quarters full.
- Bake at 350 degrees Fahrenheit until a wooden toothpick inserted into the thickest part of the ring emerges clean, typically around 30 minutes. Baking times fluctuate based on pan material, as dark metal conducts heat faster than silicone or light aluminum.
- Coat the exterior while the pastries remain warm. Dipping them first into melted salted butter followed immediately by the cinnamon sugar mixture ensures proper adhesion.
- For dietary modifications, substitute standard buttermilk with an equal volume of dairy-free milk combined with one tablespoon of lemon juice or white vinegar.
Freezing baked doughnuts immediately after cooling preserves their internal moisture. Defrost individual portions on the counter for 30 minutes before serving.
