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Baked Pumpkin Cake Doughnuts

September 20, 2013 by Cate 21 Comments

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I can’t even tell you how excited I am to post this recipe.  I have seen so many delicious doughnut recipes on Pinterest lately, and I just had to get involved.  So I bought two of these doughnut pans the other weekend and literally could not wait to put them to use!  And what better recipe to start with than a pumpkin doughnut!  I am happy to report they did not disappoint.  Thebetterhalf, a doughnut connoisseur, was skeptical about the concept of a baked doughnut, and he LOVED these.

The texture is remarkably similar to a cake doughnut, but a bit lighter.  The pumpkin and pumpkin pie spices give the most delicious flavor and the cinnamon sugar coating ties the whole thing together.  I snuck a few bites plain and these doughnuts are fantastic even without the cinnamon sugar.

This recipe makes enough for 15 doughnuts, and the pans only make 6 each. Luckily in my doughnut pan buying binge, I also picked up this adorable pan.  So I used my extra batter to make some pumpkin doughnut holes!  You could just bake the doughnuts in a second batch though. I see many more baked doughnut recipes in my future … these are on the menu for Saturday.  How incredible do they look??  These new doughnut pans are going to be trouble!  

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Some of the doughnuts in the back are not tossed in cinnamon sugar, just so you can see how they look plain!

Doughnut towers!

Doughnut towers!

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These donuts have the best texture!

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Baked Pumpkin Cake Doughnuts
recipe slightly adapted from King Arthur Flour 

Ingredients
Doughnuts:
⅓ cup vegetable oil
2 tablespoons unsweetened applesauce (or omit and use ½ cup vegetable oil)
3 large eggs
1 ½ cups granulated sugar
1 ½ cups canned pumpkin puree
1 ½ teaspoons pumpkin pie spice
1 ½ teaspoons salt
1 ½ teaspoons baking powder
1 ¾ cup plus 2 tablespoons all-purpose flour

Coating:
3 tablespoons sugar mixed with 2 teaspoons cinnamon
(you can adjust the cinnamon amount to taste)

Preheat the oven to 350 degrees F. Lightly grease 2 standard doughnut pans.

Beat together the oil, applesauce, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.

Add the flour, and stir until just combined.

Fill the wells of the doughnut pans about ¾ full. I use a spoon to do this, and it will take a scant ¼ cup of batter for each doughnut.

Bake for 15 – 18 minutes, until a cake tester inserted in the center of a doughnut comes out clean. Remove from the oven and let cool in pan for 5 minutes. Then transfer donuts to a rack to cool.

Fill a gallon sized ziplock bag with cinnamon sugar mixture. While the doughnuts are still warm, shake them in the cinnamon-sugar.

Note: this recipe makes enough for 15 doughnuts, so you will have to bake these in two batches, unless you have 3 doughnut pans! You can also make these as muffins if you don’t have a doughnut pan. It would make about 12 muffins, and they would need to cook for 23 – 25 minutes

Related posts:

Pretzel Chocolate Chip Cookies
Salted Caramel Chocolate Chip Cookie Bars
Pineapple Upside-Down Cake

Filed Under: CateyLouBakes Tagged With: autumn, Baked Donuts, baked doughnuts, Baked Pumpkin Cake Donuts, Baked Pumpkin Donuts, Baking, Breakfast, Brunch, Cinnamon, dessert, Donuts, doughnuts, fall, Food, Pumpkin, Recipes

« Salted Caramel Chocolate Chip Cookie Bars
Skinny Chocolate Cake made with Greek Yogurt »

Comments

  1. peanutbutterandonion says

    September 20, 2013 at 10:44 am

    I need a donut pan!!!

    Reply
    • CateyLou says

      September 20, 2013 at 11:07 am

      I am SO happy that I bought one!

      Reply
  2. Lou says

    September 20, 2013 at 1:33 pm

    This looks great, do you have any idea of what would be a good substitute for pumpkin pie spices? We don’t have them in the UK and I have to hand make all my purees as I won’t buy the only puree supplier (Nestle) we have here too. Thanks!

    Reply
    • CateyLou says

      September 20, 2013 at 1:40 pm

      Thanks, Lou! If you don’t have pumpkin pie spice, use 3/4 teaspoon ground cinnamon plus heaping 1/4 teaspoon each ground nutmeg and ground ginger. Hope that helps

      Reply
      • Lou says

        September 20, 2013 at 1:41 pm

        Awesome, that is great advice. My hubby will be very happy! Thanks

        Reply
  3. blahnikbaker says

    September 20, 2013 at 2:34 pm

    I don’t have a donut pan but I’m beginning to think I can’t survive any longer. This looks so great and I love that the texture is almost like cake. Pumpkinnnnn!!!

    Reply
  4. Kalyan says

    September 23, 2013 at 2:51 am

    Just mouthwatering…looks delicious!

    Reply
    • CateyLou says

      September 23, 2013 at 8:15 am

      Thanks, Kalyan!

      Reply
  5. Denise Browning@From Brazil To You says

    September 23, 2013 at 3:42 pm

    I cannot get enough of donuts either. I must try this recipe as well.

    Reply
  6. Melissa says

    September 29, 2013 at 9:31 pm

    These look amazing! I’ve put this recipe on the ‘to cook’ list

    Reply
    • CateyLou says

      September 30, 2013 at 8:27 am

      Thanks, Melissa! I hope you love them!

      Reply
  7. Girls can't live by bread alone says

    October 2, 2013 at 4:37 pm

    Oh god just found these as well – OK now all I can think about is making doughnuts!! These look amazing.

    Reply
  8. mmmarzipan says

    October 9, 2013 at 12:06 pm

    they look to die for! amazing!

    Reply
  9. helenefleur23 says

    October 13, 2013 at 2:36 am

    These look so much more inviting than the deep-fried ones we normally see in the UK…I’m converting to the world of baked doughnuts! Are you familiar with the Floresta Nature Doughnut company in Japan? The animal ones are just too adorable to eat!

    Reply
    • CateyLou says

      October 14, 2013 at 8:08 am

      I have not heard of Floresta – I just googled it, and those doughnuts are SO cute! I hope I can go there some day!

      Reply

Trackbacks

  1. Brown Butter Baked Doughnuts with Chocolate Icing | Chez CateyLou says:
    September 26, 2013 at 11:46 am

    […] official: I am doughnut obsessed. Ever since I bought my doughnut pan and made these beauties, I am hooked.  I can’t stop looking up doughnut recipes.  There are so many amazing ones out […]

    Reply
  2. Pumpkin Pie Smoothie | Chez CateyLou says:
    October 3, 2013 at 11:06 am

    […] my favorite ways to use yogurt is by making a smoothie. I had some leftover pumpkin from making my pumpkin doughnuts  so I decided to whip up a pumpkin pie […]

    Reply
  3. Baked Pumpkin Doughnuts with Pecan Brown Butter Icing | Chez CateyLou says:
    October 8, 2013 at 9:52 am

    […] have been dreaming about pumpkin doughnuts ever since I made these.  They were SO good. But I always like to try out new recipes (and then share them with you!), so […]

    Reply
  4. Mini Pumpkin Cinnamon Chip Muffins | Chez CateyLou says:
    October 11, 2013 at 7:17 am

    […] recipes (in addition to them being delicious) is that I keep having leftover canned pumpkin! These pumpkin doughnuts only called for 1 ½ cups of pumpkin, so I made this smoothie with the leftovers. Then these […]

    Reply
  5. Pumpkin Crumb Coffee Cake | Chez CateyLou says:
    November 12, 2013 at 8:55 am

    […] some reason this time of year all I want to eat is pumpkin! Like these pumpkin doughnuts, or these pumpkin doughnuts, or these pumpkin muffins. I can’t believe I am about to say this, but I like it even more than […]

    Reply
  6. Chocolate Doughnuts with Strawberry Cream Cheese Icing | Chez CateyLou : A Food and Travel Blog says:
    January 29, 2014 at 9:00 am

    […] are one of my favorite things to bake.  It all started with these pumpkin doughnuts – and I haven’t looked back since.   Baked doughnuts are so easy, so pretty, and so […]

    Reply

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