Sunday, September 15, 2013

Baked Pumpkin Donuts

Baked Pumpkin Donuts

It's hard to believe this is my 5th fall in a row having this blog. In November 2009, I posted these pumpkin pie bars ('scuse the horrible photo) and outed myself to the world (aka the 3 people who read my blog back then) as a pumpkin-aholic. I feel like it's become such a food blogger cliche to lose one's shit over pumpkin, however, I do not care. Pumpkin is unarguably delicious, and I get super psyched to bake with it every fall.

Baked Pumpkin Donuts

Fortunately for me, James (the aforementioned boyfriend) also enjoys pumpkin, and he tracked down a case of the elusive Southern Tier Pumking last week. What I'm about to write next is very important: Pumking is the best pumpkin beer I've ever had. If you can find it in your neck of the woods, buy it. Unlike most pumpkin beers that only taste like spices, Pumking actually tastes like pumpkin pie. It's incredible. Anyway, I decided that we needed a pumpkin food to pair with our pumpkin beer...so, here we are. These probably make more sense for breakfast, but life is too short to be sensible. Have a donut with your beer. Or beer with your breakfast...your choice.

Baked Pumpkin Donuts

1/2 cup canola oil
3 large eggs
1 1/2 cups granulated sugar
1 1/2 cups pumpkin puree (canned pumpkin, not pumpkin pie filling)
3/4 teaspoon ground cinnamon
1/4 teaspoon, heaping, ground nutmeg
1/4 teaspoon, heaping, ground ginger
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 3/4 cups + 2 tablespoons all-purpose flour
Melted butter (start by melting 1 stick, melt more if you need it)
Cinnamon and sugar mixed together, to taste. I like to go heavy on the cinnamon so these don't get overly sweet. I eyeballed it, and probably use about 1 part cinnamon to 5 parts sugar.

Note: I used the Wilton 6-Cavity Donut Panto make these donuts. Every donut recipe I've made has yielded more donuts in this pan than the recipe intended. For example, this recipe was supposed to make 12 donuts, and I got 18. If you find that you can get all this batter into 12 donut pan cavities, you may wish to increase the baking time to 15-18 minutes for best results. The recipe, as written below, is for 3 6-cavity donut pans, baked for 12 minutes each.

Preheat the oven to 350. Grease 3 6-cavity donut pans with non-stick spray.

Beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth. Add the flour, stirring just until smooth - some lumps will remain.

Using a scant 1/4 cup of batter for each, fill the donut cavities 3/4 full. Bake the donuts for 12-14 minutes, until a toothpick inserted into the donut comes out clean.

Remove the donuts from the oven, let cool in pans for 5 minutes, and then turn out onto a wire cooling rack. While the donuts are still warm, but no longer fragile, dip them in melted butter, allowing the excess to drip off, and gently toss in cinnamon sugar. Enjoy warm if you know what's good for you!

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Source: Adapted from King Arthur Flour

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33 comments:

  1. These look awesome. Gosh, I love donuts. And pumpkin.

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  2. I'm super crazy for pumpkin, too. Especially pumpkin beer -- especially when it actually tastes like pumpkin and not just pumpkin pie spice. I had a pumpkin/cranberry beer the other week. It was amazing.

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    1. Oooh, that sounds amazing! That sounds like an awesome Thanksgiving dinner beer!

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  3. I am slowly becoming one of those bloggers who lose their shit over pumpkin. I have been pretty good and delayed in posting any pumpkin yet. I made a pact with myself to wait until October. These babies make my resistance futile!

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    1. You have waaay more willpower than I do! I can barely make it until after Labor Day before I'm breaking out the Libby's...

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  4. A) Doughnut with beer
    B) Beer with doughnut
    C) All of the above.
    Clearly there is only one right answer here!
    So freaking excited for pumpkin. Bring it.

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  5. These doughnuts look seriously like perfection! I just made pumpkin doughnuts this weekend, but now I want more, this time coated in cinnamon and sugar!

    Sues

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    1. The cinnamon sugar made them soooo good! I have some naked donuts in my freezer and may make a maple glaze for those...

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  6. You're totally allowed to go crazy over pumpkin when it produces pumpkin doughnuts! (However, if I never read another blogger's ode to the pumpkin latte...) Love these, want these, must make these soon.

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    1. Hah. Totally agree. The PSL is so nasty! I used to drink it because it seemed like the fall thing to do, but a couple years ago I realized it tastes like hot garbage.

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  7. I need a donut pan! These look delicious. Can't wait to try them.

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  8. wow, you've been blogging a long time! I need to dust off my doughnut pan and make these!

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  9. I'm preeeeetty sure I'm using my Bed, Bath and Beyond 20% off coupon on a donut pan this weekend to make these. Yummmm!

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  10. I wish I'd had these for breakfast! YUM!

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  11. You are a kindred pumpkin-a-holic! My rule is very similar to the old "no white until Easter and NEVER after Labor Day." I didn't have my first pumpkin pie slice until Halloween and my last on New Year's Day. I didn't want to ruin the specialness of pumpkin through familiarity. That used to be easy before retailers started causing premature celebration of holidays. I start jonsing when I see Halloween decorations which now seem to be going up right after 4th of July. I probably exaggerating that but that's what it FEELS like when you have to wait. I'm going to gain 30 pounds from all the recipes I'm accumulating. It's a good thing my innate laziness will probably limit me to under 5, mostly at Thanksgiving.

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  12. Recipe Girl on FB sent me over here for this yummy recipe! I loooove pumpkin anything and have 2 donut pans I picked up at a garage sale tucked away somewhere downstairs and have never used. This recipe may get me to unpack those bad boys! Look delicious!

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  13. I bought a doughnut pan a few years ago, but have only used it twice! I really need to take it out and make some doughnuts. And this looks like the best recipe to start with, yum!

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  14. This recipe is amazing! its currently 8 o'clock at night and it only took me a few minutes to make 'em, they're in the oven now! :)))

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  15. This recipe is quick and easy! I started at 7:30 (pm) and now they're in the oven (currently 8pm, time includes cleaning and all) it's amazing and i can't wait to taste them :)

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  16. These were awesome. Melted butter FTW! I made the first batch of donuts and then didn't want to wash the pan so I turned the rest of the batter into muffins. ;) Thanks for sharing!

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  17. These look delicious! How long do you store the extra donuts, and how long do they keep well?

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    1. Hi Andrea! These are best on the day you make them, or at latest, one day after. I stored the leftovers in an airtight container, and by day 3 they had gotten kind of soggy. I also froze some of the donuts (before dipping in the butter/cinnamon/sugar mixture), but haven't attempted to thaw them out yet...I'll report back when I do :)

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  18. Beer and pumpkin donuts for breakfast?! i'm in!

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  19. Just made these last night for a party and they were a huge hit! I made two adjustments: I substituted brown sugar for the white sugar in the cake batter and I added 1/2 tsp vanilla.

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  20. Just made these last night for a party and they were a huge hit! I made two adjustments: I substituted brown sugar for the white sugar in the cake batter and I added 1/2 tsp vanilla.

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  21. Thank you for the recipe! I made these last night for a party and they were a huge hit! I made two adjustments: I substituted brown sugar for the white sugar in the batter and added 1/2 tsp vanilla. They were delicious!

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  22. I don't know why but I've been specifically craving pumpkin donuts. Baking them totally preserves the pumpkin flavor too, as opposed to frying. Thanks for sharing– these look really good.

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