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Baked Pumpkin Doughnuts are amazing!
Baked Pumpkin Doughnuts are going to be your new favorite thing – I promise!
If you follow my socials [the links are up there in the header – I love meeting new friends!] you have seen a few photos of pumpkins lately. They did pretty well in the garden this year, and then we bought a marked down truck-load for the chickens this winter. So, I have all the pumpkins I could ever hope for. That means figuring out how to use some of them for us!
And, I love Pumpkin Doughnuts, but they are on the fattening side if you fry them in oil the conventional way. Why not BAKE pumpkin doughnuts? Baked doughnuts are actually easier, because you don’t have to fool with the pot of hot oil.
I can tell you from all-too-many mishaps that getting spattered with hot oil is very painful. It could ruin your doughnut enjoyment, and who needs that? I can’t say I would entirely give up the idea of a fried doughnut, but these are so tasty, you won’t really miss the extra calories.
Pureed Pumpkin, not pie filling
You can buy pumpkin puree in the store again, after a few years of puzzling scarcity. Or, if you have lots of fresh pumpkins like I do, you can make your own puree. I have a post detailing exactly what you need to do. If you’ve never cooked a fresh pumpkin before, you may be surprized how easy it is.
That post is here: How to Cook a Fresh Pumpkin. Just be sure to pay attention to the draining part – especially important in baked goods like these Baked Pumpkin Doughnuts. I’ll link a couple other favorite recipes at the bottom of the post, because this recipe only uses 1 cup.
You need doughnut pans
Regular doughnuts are either cut out of dough, or formed with a gadget that forms the batter into a circle just before it hits the oil. This recipe is different though, and I’ve linked some doughnut pans in the recipe below. These could also be baked as mini muffins – see the recipe for a sugary coating that is superb.
How to Make Baked Pumpkin Doughnuts
Baked Pumpkin Doughnuts w/ Cream Cheese Icing
- 1 cup pumpkin puree [not pumpkin pie filling]
- 1 cup light brown sugar
- 2 large eggs
- 1/2 cup buttermilk
- 2 teaspoons pure vanilla extract
- 1/2 cup coconut oil melted [can sub in melted butter]
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon freshly grated nutmeg
- 4 ounces cream cheese at room temperature
- pinch of salt
- 1 & 1/2 cups 10X confectionary sugar
- 1/2 teaspoon pure vanilla extract
- 2 - 4 teaspoons heavy cream or half & half
Make the Doughnuts
- Preheat the oven to 350º. Generously butter doughnut pans - the recipe makes about 18 large or 36 mini doughnuts, but they can be baked in batches.
- Place the pumpkin puree and light brown sugar in the bowl of the stand mixer [or in a regular mixing bowl if using a hand mixer or whisking by hand] and beat until completely incorporated.
- Beat in the eggs, and then the buttermilk.
- With the mixer running, stream in the melted coconut oil and mix until incorporated.
- In a smaller bowl, whisk together the flour, baking powder, salt, cinnamon, ginger and nutmeg.
- Beat the dry ingredients into the pumpkin mixture and beat until smooth. It will be a loose batter.
- Place a gallon ziplock bag in a large narrow container, like a large washed out yogurt container, draping the edges over the sides to hold the bag open. Or, use a piping bag, like the one suggested in the equipment list.
- Scrape all of the batter into the ziplock bag, and zip it closed, gently squeezing to remove the air as you zip it up.
- Cut off the tip of one of the bottom corners of the bag, and slowly pipe the batter into the prepared pans. Just squeeze very gently, and go slowly around each opening in the pan, so that the center doesn't fill in. Don't quite reach the top of the openings with batter.
- Bake for about 12 [for the minis] to 18 minutes, until a toothpick inserted in the center comes out clean.
- Tip the baked doughnuts out onto a cooling rack [butter the pans again if you need to bake more batches, and repeat the piping procedure until all of the batter is used up] until completely cooled.
Make the Glaze
- Beat the cream cheese until very smooth, then beat in the salt, 10X sugar and vanilla extract, until totally combined and smooth.
- Gradually beat the cream in, one teaspoon at a time, until the glaze is creamy and a spreadable consistency.
- Once the doughnuts are completely cooled, gently spoon over the tops, letting the glaze run down the sides unevenly. A small spoon works best, with only a small amount of glaze at a time. Wait about 10 minutes, until the glaze has settled before sprinkling with decorations if desired.
- It is best to glaze the doughnuts a short while before serving - this glaze doesn't harden very readily.
Alternate topping for doughnuts or muffins
- Mix together 1 cup of granulated sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon freshly grated nutmeg. Melt a stick of butter and place in a small bowl. As you remove each doughnut or mini muffin, dip the top in the butter and then in the sugar mixture. Let cook for a couple minutes and dip the tops again. Or, you can even dunk the doughnut into a bag of 10x powdered sugar and shake to coat.
Perfect for any fall party you may be enjoying this year and quite a lot better for you than the ones at the corner shop! They’re great with plain frosting.
Or maybe with Birthday cake sprinkles! See the recipe card for sugared toppings.