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Baked Pumpkin Donuts

Baked Pumpkin Donuts



2 cups all-purpose flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon kosher salt
One 15-ounce can pumpkin puree
1 1/2 cups sugar
1/3 cup vegetable oil
4 tablespoons (1/2 stick) unsalted butter, melted
1 teaspoon vanilla extract
3 large eggs


3/4 cup sugar
2 teaspoons ground cinnamon
3 tablespoons unsalted butter, melted

- Lightly grease nonstick doughnut pans for 18 doughnuts
- For the doughnuts: Preheat the oven to 350 degrees F.
- Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
- Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
- Add the flour mixture to the pumpkin mixture and beat until just combined.
- Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
- Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
- For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.

Baked Pumpkin Donuts
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Did you know...

  • There are 26 calories in 3.5 ounces (100 grams) of pumpkin.
  • Pumpkins are packed with nutrients, especially vitamin A ( 3.5 ounces contain 100% of the recommended daily value). Pumpkins also have moderate amounts of many other important compounds, including copper, iron, B vitamins, folate, vitamin E, phosphorous and magnesium.
  • Pumpkin has been connected to a number of health benefits, such as the ability to reduce cancer, improve vision, protect cardiovascular health, boost immunity, increase fertility, improve bone mineral density, and aid weight loss, among others.