BAKED PUMPKIN DONUT RECIPE
Steps:
- Preheat the oven to 350 degrees. Grease the donut pans with cooking spray and set aside.
- In a large bowl, whisk together oil, pumpkin puree, 1 cup granulated sugar and eggs until well combined.
- Add flour, baking soda, baking powder, salt, 3/4 teaspoon cinnamon and pumpkin pie seasoning and whisk until just combined.
- Fill donut pans 3/4 of the way.
- Bake for 15 minutes. While the donuts bake, fill a medium bowl or zipper sandwich bag with 1/4 cup sugar and 1 teaspoon ground cinnamon. Stir or shake until well combined.
- Let the donuts cool for 5 minutes and then one by one cover them in the cinnamon sugar mixture. Serve warm.
BAKED PUMPKIN DONUTS
A baked pumpkin donut is a thing of beauty. Packed with all. kinds of gluten-free goodness, they're moist, flavorful, and just-sweet-enough.
Provided by Danielle Walker
Categories Dessert
Time 50m
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F (177°C) and butter a 12-cavity donut pan or a couple 6-cavity donut pans really well.
- Place the eggs, coconut milk, pumpkin, maple syrup, oil, and vanilla in a blender or food processor and blend until frothy, about 15 seconds.
- Add the almond flour, coconut flour, baking soda, pumpkin pie spice, and salt and blend on low for 10 seconds, then on high for about 20 seconds. The batter should be pretty thick. Spoon the batter into the donut pan(s), filling each cavity 2/3 full and smoothing the surface with the back of the spoon.
- Bake until the pumpkin donuts are golden at the edges and a toothpick inserted in the donut comes out clean, 12 to 20 minutes, depending on the size of your donuts. Cool the donuts in the pan(s) on a wire rack for 10 minutes. Gently remove the donuts from the pan(s) and cool completely on a wire rack.
- To frost with dark chocolate frosting: Place the chocolate, coconut oil, and honey in a shallow bowl and whisk until smooth. Dip the top of each donut in the frosting, then gently rotate to let the excess drip off. Return to the wire rack and let set for 5 minutes. If desired, refrigerate the donuts until the frosting has hardened, about 15 minutes. To frost with maple-bacon glaze: Place the cacao butter in a bowl set over but not touching 1 inch of boiling water. Once the cacao butter has completely melted, remove it from the heat and whisk in the palm shortening. Add the cold maple syrup, vanilla, and cinnamon and whisk until smooth. Dip each donut in the glaze, then gently rotate to let the excess drip off. Return to the wire rack, sprinkle with the bacon, and let set at room temperature for 5 minutes. If desired, refrigerate the donuts until the glaze has hardened, 15 to 20 minutes.
Nutrition Facts : ServingSize 1 donuts, Calories 240 kcal, Carbohydrate 18 g, Protein 6 g, Fat 17 g, SaturatedFat 9 g, TransFat 0.1 g, Cholesterol 78 mg, Sodium 206 mg, Fiber 3 g, Sugar 11 g, UnsaturatedFat 4 g
PUMPKIN DONUTS
Yummy baked pumpkin donuts so easy they are great any day of the week.
Provided by Ms Em
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
- Stir flour, brown sugar, 2 teaspoons pumpkin pie spice, baking powder, salt, and baking soda together in a large bowl.
- Mix pumpkin, eggs, milk, and butter into flour mixture; beat until completely incorporated.
- Spoon pumpkin mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening. Pipe 3-inch circles onto prepared baking sheets.
- Bake in the preheated oven until golden brown, about 13 minutes. Remove doughnuts to a wire rack to cool.
- Stir confectioner's sugar, 1/2 teaspoon pumpkin pie spice, and vanilla together in a bowl. Gradually stir in enough milk to reach a glaze consistency. Brush glaze over doughnuts with a pastry brush or spoon over the tops.
Nutrition Facts : Calories 205.2 calories, Carbohydrate 37.2 g, Cholesterol 37.9 mg, Fat 5 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 2.8 g, Sodium 263.8 mg, Sugar 20 g
BAKED PUMPKIN DONUTS
Make and share this Baked Pumpkin Donuts recipe from Food.com.
Provided by laurengn06
Categories Breads
Time 20m
Yield 12 donuts
Number Of Ingredients 13
Steps:
- FOR DOUGHNUTS: In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda. Add pumpkin, eggs, milk, and shortening, butter, or margarine; beat with an electric mixer on low speed till mixed.
- Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2 inch opening. Pipe onto 2 greased baking sheets in 3-inch circles. Bake in a preheated 375* oven for 10 minutes, or till golden brown. Cool doughnuts on a rack over waxed paper.
- FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla. Stir in enough milk to make a smooth icing of glazing consistency. Spoon icing over doughnuts.
GLAZED PUMPKIN DONUTS
Pumpkin + donuts = awesome! These cake donuts are baked and then glazed lightly or covered in cinnamon-sugar.
Provided by RainbowJewels
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 25m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
- Stir all-purpose flour, brown sugar, baking powder, pumpkin pie spice, salt, and baking soda together in a bowl; add pumpkin puree, eggs, milk, and softened butter. Beat mixture with an electric hand mixer on low speed until combined into a batter; spoon into a donut pan.
- Bake in preheated oven until donuts spring back when touched, 8 to 10 minutes.
- Beat confectioners' sugar, melted butter, water, and vanilla extract together in a bowl until smooth. Dip warm donuts into the glaze and let any excess glaze drip back into bowl before placing glazed donut on prepared baking sheet to cool.
Nutrition Facts : Calories 261.5 calories, Carbohydrate 42.8 g, Cholesterol 48 mg, Fat 8.8 g, Fiber 1.2 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 303.5 mg, Sugar 25.3 g
BAKED BUTTERMILK PUMPKIN DOUGHNUTS
These maple-glazed beauties took first place in the Allrecipes 'Holy Doughnuts!' contest at the 2015 Iowa State Fair. They're baked, not fried, and totally delicious.
Provided by Anita Van Gundy
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Yield 12
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 2 standard-size, 6-well (3 1/2-inch) doughnut pans with cooking spray.
- Stir together flour, pumpkin pie spice, baking powder, baking soda, and salt in a small bowl. Whisk together brown sugar, butter, oil, buttermilk, whole egg, egg yolk, pumpkin puree, and vanilla in a large bowl until smooth. Add flour mixture to pumpkin mixture, stirring just until no streaks of flour remain.
- Spoon mixture into prepared doughnut pans (they'll be quite full), and bake until tops spring back when lightly pressed, 15 to 18 minutes. Remove doughnuts from pans and transfer to a wire rack to cool while you prepare glaze.
- Melt butter in a small saucepan over medium heat just until it begins to brown, about 3 minutes. Remove from heat and whisk in brown sugar, cream, and maple syrup. Return pan to low heat and cook until bubbly, about 30 seconds. Remove from heat and whisk in powdered sugar and vanilla until smooth.
- Spread about 4 teaspoons of glaze over top of each doughnut, then immediately sprinkle with pecans (if using). Let stand until glaze is set, about 15 minutes.
Nutrition Facts : Calories 381.5 calories, Carbohydrate 54.7 g, Cholesterol 56.6 mg, Fat 17.5 g, Fiber 1.5 g, Protein 3.4 g, SaturatedFat 6.8 g, Sodium 284.2 mg, Sugar 40.3 g
BAKED PUMPKIN DOUGHNUTS
Make and share this Baked Pumpkin Doughnuts recipe from Food.com.
Provided by Jeanette Sanna
Categories Breads
Time 20m
Yield 12 Doughnuts, 12 serving(s)
Number Of Ingredients 13
Steps:
- FOR DOUGHNUTS: In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice (or individual spices), salt, and baking soda.
- Add pumpkin, eggs, milk, and butter, or margarine; beat with an electric mixer on low speed till mixed.
- Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening.
- Pipe onto 2 greased baking sheets in 3-inch circles.
- Bake in a preheated 375 degrees F oven for 10- 12 minutes, or till golden brown.
- Cool doughnuts on a rack.
- FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla.
- Stir in enough milk to make a smooth icing of glazing consistency.
- place rack with doughnuts over waxed paper.
- Brush icing over doughnuts with pastry brush, or spoon over surface.
BAKED PUMPKIN DOUGHNUTS
These fuss-free (no electric mixer needed!) pumpkin doughnuts are flavored with cinnamon and nutmeg, classic spices we associate with fall. But they're also loaded with pumpkin pureé, which makes them moist and flavorful and gives them their orangey hue. They're finished with a simple - and forgiving - vanilla glaze that sets beautifully. If your glaze is too thick to dip, just add a little more milk. If your glaze is too thin and runs off the doughnut, add a little more confectioners' sugar.
Provided by Vallery Lomas
Categories cakes, quick breads, dessert
Time 40m
Yield 12 doughnuts
Number Of Ingredients 16
Steps:
- Place a rack in the center of the oven and heat to 375 degrees. Coat 2 (6-cavity) doughnut pans with nonstick cooking spray.
- Make the doughnuts: In a medium bowl, whisk together flour, cinnamon, baking powder, salt, nutmeg and baking soda.
- In a separate large bowl, whisk together the sugar and oil. Add the eggs and vanilla extract, and whisk until the mixture is thick and yellow, 1 to 2 minutes. Whisk in the pumpkin purée until smooth and combined.
- Sift half the dry ingredients into the wet and stir until just combined. Add the milk and stir to combine. Sift in the remaining dry ingredients and stir until just combined.
- Use a 1/4 cup measuring cup to pour batter into each doughnut cavity. Bake until the doughnuts are browned, separating from the edges of the pan, and springy when touched, 15 to 20 minutes.
- Remove the pans from the oven and transfer them to a wire rack to cool for 5 minutes. Remove the doughnuts from the pans and allow to cool completely for about 30 minutes.
- As the doughnuts cool, make the glaze: In a medium bowl, combine confectioners' sugar, milk and vanilla extract and whisk to combine until desired consistency. The glaze should drip slowly, not run, down the sides of the doughnut; add more milk if needed to thin it or more confectioners' sugar if needed to thicken it. Working one at a time, dip the top half of each cooled doughnut into the vanilla glaze. Serve immediately, or let cool completely, then store in an airtight container in a single layer for up to 3 days.
BAKED PUMPKIN DONUTS WITH BROWN BUTTER GLAZE RECIPE
Made healthier through baking, these pumpkin donuts with pumpkin puree and warm spices, serve tasty fall snacks that are glossed with a rich, sweet glaze.
Provided by Amber Edwards
Categories Donut
Time 20m
Yield 1
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Lightly grease a standard donut pan; set aside. Beat the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth and well combined. Add the flour and stir until just combined. Fill the wells of the donut pan 3/4 full, about 1/4 cup batter per donut. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Remove from oven, wait a few minutes and then use a toothpick to loosen and remove the donuts from the pan and place on a wire rack. Repeat with remaining batter. When donuts are cool, dip in the glaze. Makes around 17 donuts.
- Melt the butter in a small saucepan over medium heat and heat until golden brown specks appear in the bottom of the pan, swirling the pan occasionally. The butter will get foamy and if you swirl the pan around, you will see brown bits at the bottom and it will have a nutty smell. Remove from heat and pour into a medium bowl, using a rubber scraper to get all the brown bits at the bottom. Add the powdered sugar and vanilla and stir until smooth and well combined. Add enough milk, as needed, to reach desired glaze consistency. Dip tops of cooled donuts in glaze and set on a wire rack and allow glaze to harden.
Nutrition Facts : ServingSize 1.00, Sugar 0.00
BAKED PUMPKIN SPICE DOUGHNUTS
These are easy, delicious, tender, and moist baked pumpkin doughnuts! I love baked doughnuts - they are so quick and easy, and totally quench that occasional doughnut craving without having to heat up any oil... that makes them healthy too, right?!
Provided by Rebekah Rose Hills
Categories Doughnuts
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray two 6-hole doughnut pans with cooking spray.
- Combine sugar, pumpkin puree, eggs, oil, pumpkin pie spice, salt, and baking powder for the doughnuts in the bowl of a stand mixer; mix until smooth. Gently stir in 1 3/4 cups plus 2 tablespoons flour until just combined. Divide batter among the 2 doughnut pans, filling each well about 3/4 of the way full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 18 minutes.
- Remove doughnuts from oven and allow to cool for about 5 minutes. Gently transfer doughnuts to a wire rack (you can use a butter knife or small rubber spatula to help release them from the pan if needed).
- Combine sugar and pumpkin pie spice for the dusting on a large pie plate or in a resealable plastic bag. Gently coat doughnuts with the sugar mixture while still warm. Do wait until they have firmed up a little and aren't too fragile or they will crack and break. Best served warm.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 47 g, Cholesterol 46.5 mg, Fat 10.7 g, Fiber 1.5 g, Protein 3.9 g, SaturatedFat 1.7 g, Sodium 443.5 mg, Sugar 30.3 g
BAKED PUMPKIN DONUTS
Steps:
- Preheat the oven to 350ºF. Spray a donut pan with non-stick spray and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and pumpkin pie spice and set aside.
- In another bowl whisk together the oil or melted butter, brown sugar, eggs, pumpkin puree, milk and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- You can either spoon the batter into the donut pan or use a large piping bag or zipped-top bag. For the zip top bag, Simply cut the corner off the bottom of the bag and pipe the batter into each donut hole, filling about halfway.
- With damp hands gently press the dough batter to smooth them out. This also helps to keep the tops from getting too brown.
- Bake for 10-12 minutes or until the edges and tops are lightly browned. Cool donuts in the pan for 5 minutes then transfer to a cooling rack. Repeat with the remaining batter.
- For the topping, combine the sugar and cinnamon in a medium bowl.
- Dip the donuts in the melted butter, then dip into the cinnamon and sugar mixture and make sure to coat all sides. Then eat!
Nutrition Facts : Calories 234 kcal, Carbohydrate 27 g, Protein 3 g, Fat 13 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 36 mg, Sodium 154 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 7 g, ServingSize 1 serving
BAKED PUMPKIN DONUTS RECIPE
It feels as though Fall has officially arrived and this Baked Pumpkin Donut Recipe was a hit for breakfast at our house. I decided to make up a batch of Pumpkin Donuts and this recipe was quite yummy.
Provided by Jen
Number Of Ingredients 9
Steps:
- Preheat the oven to 350.
- Lightly grease donut pan.
- Combine the oil, eggs, sugar, pumpkin, spices, salt, and baking powder. Mix until blended.
- Add in the flour, stirring until blended.
- Use a piping bag or zippered bag to fill each donut shape about 3/4 full.
- Bake the donuts for 18 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in pan for 5 minutes then use a butter knife to gently loosen each from the pan.
- Transfer to a rack.
- Sprinkle each with cinnamon sugar while still warm.
- Allow to finish cooling on the rack.
BAKED PUMPKIN DOUGHNUTS
Provided by Valerie Bertinelli
Categories dessert
Time 1h
Yield 16 servings
Number Of Ingredients 13
Steps:
- For the doughnuts: Preheat the oven to 350 degrees F.
- Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
- Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
- Add the flour mixture to the pumpkin mixture and beat until just combined.
- Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
- Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
- For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.
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- Preheat oven to 350 degrees. Spray a mini muffin pan well with non-stick cooking spray and set aside.
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- In a separate bowl, mix together the pumpkin puree, brown sugar, egg, milk, unsalted butter, and vanilla until fully combined.
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From kingarthurbaking.com
4.6/5 (286)Total Time 30 minsServings 12Calories 290 per serving
- If you don't have doughnut pans, you can bake these in a standard muffin tin; they just won't be doughnuts., To make the batter: Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth., Add the flour, stirring just until smooth., Fill the wells of the doughnut pans about 3/4 full; use a scant 1/4 cup of batter in each well.
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- If you're making muffins, they'll need to bake for 23 to 25 minutes., Remove the doughnuts from the oven, and after about 5 minutes, loosen their edges, and transfer them to a rack to cool., To coat: While the doughnuts are still warm (but no longer fragile), gently shake them in a bag with the cinnamon-sugar.
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- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
- Spoon the batter into the donut cavities or for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway.
- Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts in the pan for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter. *For mini donuts, bake in a mini donut pan for 8-9 minutes. Cool donuts for at least 10 minutes before icing them.
EASY BAKED PUMPKIN DONUTS • LOVE FROM THE OVEN
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- Add flour, spices, salt and baking powder and stir by hand until well combined, but do not over-mix.
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