Baked Pumpkin Doughnuts

I must confess that ever since fall began I have been on a bit of a pumpkin kick. I have been enjoying pumpkin baked sweets and lattes. I can’t seem to get enough of that irresistible pumpkin and spice flavor. These baked pumpkin doughnuts are the latest in my stint of pumpkin sweets. They are a delightfully moist and dense cake doughnut filled with fall flavor.

Recently I got a Wilton Donut Pan and it helps make these yummy doughnuts take a matter of minutes. I adapted this recipe from

Ingredients: (yields 6 doughnuts)

  • 1 cup plus 2 tablespoons of flour
  • 1 teaspoon of baking powder
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of salt
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of minced ginger  
  • 1/8 teaspoon of cloves
  • 1/8 teaspoon of nutmeg
  • 3 tablespoons of unsalted butter, browned
  • 3/4 cup of pumpkin puree
  • 1 egg, room temperature
  • 1/2 cup of dark brown sugar, packed
  • 1/2 teaspoon of vanilla extract
Topping Ingredients:
  • 4 tablespoons of sugar
  • 2 teaspoons of cinnamon
I began by preheating the oven to 350 degrees and lightly greasing the doughnut pan.

In a large bowl I whisked together 1 cup plus 2 tablespoons of flour, 1 teaspoon of baking powder, 1/4 teaspoon of baking soda, 1/4 of a teaspoon of salt, 1 teaspoon of cinnamon, 1/8 of a teaspoon of ground cloves, and 1/8 of a teaspoon of nutmeg.

Then in the mixer bowl I added 3 tablespoons of browned butter, 3/4 of a cup of pumpkin puree, 1/2 of a cup of dark brown sugar, and 1/2 of a teaspoon of minced ginger. I mixed until combined.

I added 1 egg and 1/2 of a teaspoon of vanilla extract.

Then in two equal parts I added the flour mixture. I mixed until just incorporated. I made sure not to over mix.

I spooned the batter evenly into the doughnut pan (a piping bag would work well here too).

Then I baked the doughnuts for 12 minutes and a tooth pick came out clean.

I let the doughnuts cool for five minutes and moved on to mixing up the topping.

In a shallow dish I mixed together 4 tablespoons of sugar and 2 teaspoons of cinnamon.

Then when the doughnuts were cool enough to handle yet just slightly warm I gently pressed the top of each doughnut into the cinnamon and sugar mixture.

Dense and moist cake infused with pumpkin flavor, hints of warm spices, and a sweet cinnamon and sugar topping make these baked doughnuts the perfect fall treat.

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