Baked Pumpkin Doughnuts
Author: 
Serves: 12
 
Ingredients
For Doughnuts
  • ½ cup vegetable oil
  • 3 large eggs
  • 1½ cups granulated sugar
  • 1½ cups canned pumpkin puree
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • 1½ tsp. salt
  • 1½ tsp. baking powder
  • 1¾ cup All-Purpose flour
For Topping
  • ½ cup unsalted butter, 1 stick
  • 1 cup granulated sugar
  • 1 tsp. ground cinnamon
Instructions
  1. Preheat oven to 350 degrees.
  2. In the bowl of your mixer add all doughnut ingredients except flour and mix together until smooth. Add in flour and mix until just combined.
  3. Spray a doughnut pan with non-stick spray. Fill each doughnut mold with batter and fill ¾ths the way.
  4. Place in oven and bake for 15 to 18 minutes until a toothpick inserted in middle comes out clean.
  5. Let doughnuts cool in pan 5-10 minutes before taking out of doughnut pan. You can loosen the edges with a butter knife. Place doughnuts on wire rack.
  6. Repeat for additional batch (if using a 6 doughnut pan)
  7. In a heatproof bowl, melt butter in the microwave. Watch carefully so the butter doesn’t boil over.
  8. In a medium bowl stir together sugar and cinnamon.
  9. Dip doughnut in butter, shake slightly to stop dipping and then dip doughnut in cinnamon sugar, covering both side. Let dry at room temperature on a wire rack over a baking sheet. Store in an airtight container for 1-2 days.
Recipe by 2 Sisters 2 Cities at https://www.2sisters2cities.com/2013/09/baked-pumpkin-doughnuts/