Baked Pumpkin Spice Doughnuts Recipes

BAKED PUMPKIN DONUTS

Steps:

• Pepita Sugar:Pulse pepitas in a food processor until fine. Add sugar and cinnamon; pulse to combine. Sugar can be stored in an airtight container up to 1 week. (Makes 1 cup.)
• Donuts:Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with butter. Whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice.
• Beat butter with both sugars on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla, then flour mixture in two additions, alternating with buttermilk and pumpkin.
• Transfer batter to a piping bag fitted with a large plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe 3 tablespoons batter into each cup of pans. Bake until tops spring back when lightly touched, about 11 minutes. Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool until just warm to the touch, 10 minutes more.
• Brush donuts with melted butter and toss in pepita sugar, then return to racks. Donuts are best served the day they are made but can be stored in an airtight container at room temperature up to 1 day.

BAKED PUMPKIN DOUGHNUTS

Steps:

• FOR DOUGHNUTS: In a medium mixing bowl stir together flour, brown sugar, baking powder, pumpkin pie spice (or individual spices), salt, and baking soda.
• Add pumpkin, eggs, milk, and butter, or margarine; beat with an electric mixer on low speed till mixed.
• Spoon the mixture into a pastry bag fitted with a large star tip with a 1/2-inch opening.
• Pipe onto 2 greased baking sheets in 3-inch circles.
• Bake in a preheated 375 degrees F oven for 10- 12 minutes, or till golden brown.
• Cool doughnuts on a rack.
• FOR ICING: In a small mixing bowl stir together powdered sugar and vanilla.
• Stir in enough milk to make a smooth icing of glazing consistency.
• place rack with doughnuts over waxed paper.
• Brush icing over doughnuts with pastry brush, or spoon over surface.

BAKED PUMPKIN DOUGHNUTS

Steps:

• 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.