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These baked gems let you have the great taste of an incredible fall pumpkin donut without the added ickyness of the grease. You are not only getting a slightly healthier treat but these tend to hold up a tad better than their fried counterparts.
Since these donuts aren’t fried, you will need a pan for baking them. I prefer a full sized donut pan, in metal as I have found the silicone ones to stick. I would have shared an after, or final product picture, but they vanished too quickly. I didn’t even get a chance to glaze them!
So, here is the Baked Pumpkin Donut Recipe
You will need:
- 3 cups flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 3/4 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 cups brown sugar
- 1 cup veggie oil
- 3 cups pumpkin puree
- 2 large eggs
- 1 tsp vanilla extract
Preheat oven to 350 and grease 2 donut pans.
In a bowl, combine flour, salt, baking powder, baking soda and spices together.
In a different bowl, combine sugar, oil, pumpkin puree, eggs and vanilla. Whisk to combine.
Add wet mix to the dry and fold into a smooth batter.
Pop the batter into a pastry bag with a 1/2 inch round tip and piped into each donut pan cavity until they are all half full.
Bake for 10-12 minutes, until the donuts spring back when lightly touched. Flip out to cool on a wire rack.