When I think of Fall I think of cooler weather, colorful leaves on the trees, and of course doing lots of baking. The oven helps keep the house nice and toasty and the smells that come from the kitchen are just darned amazing.

Baking isn’t limited to just after-dinner sweets either. This chic loves baking donuts, not only because they taste so good but because my home fills with sweet scents that make your mouth water.

One of my favorite Fall donuts are Baked Pumpkin Cake Donuts with a cinnamon-sugar coating or glazed top. YUMMO!

If you’re a huge donut fan like me, you have got to try this recipe. It’s really simple to make and if you don’t have a donut pan, you can always substitute it with muffin tins. Give it a try and see what you think!

I have to give props to my beloved Kitchenaid Pro 6 stand mixer for helping me create these delicious donuts.  I use this baby all the time. It’s my favorite kitchen gadget. Totally awesome!

My Kitchenaid Pro 6 in cinnamon color!

The recipe is listed below in its entirety:

Baked Cinnamon Pumpkin Cake Donuts 

Makes 12 donuts / or 15 muffins

INGREDIENTS:

  • 1 1/2 cups canned Pumpkin (not pumpkin pie filling)
  • 1 1/2 cups + 2 tbsp. granulated Sugar
  • 3 large Eggs
  • 1/2 cup Canola Oil (you can use vegetable oil)
  • 1 1/2 tsp. Salt
  • 1 1/2 tsp. Pumpkin Pie Spice
  • 1 1/2 tsp. Baking Powder
  • 1 3/4 cups + 2 Tbsp. Unbleached All-Purpose Flour

– Coating: 3 tbsps. granulated Sugar, 2 tsp. ground cinnamon

DIRECTIONS:

Preheat oven to 350-degrees F. Lightly grease two standard donut pans. You can use standard size muffin tins if you don’t have donut pans.

Ahh, the colors of fall!

Beat together the pumpkin, sugar, eggs, oil, spice, salt and baking powder until mixture is smooth.

Slowly add in flour, just until smooth. Do not over mix.

Using a scant 1/4 cup measure, fill each donut well to 3/4 full.

Bake donuts for 15 – 18 minutes, or until a wooden toothpick comes out clean. Muffins may need to bake for 23 – 25 minutes.

While the donuts are baking, place 3 tablespoons of granulated sugar and 2 teaspoons of cinnamon in a resealable bag. Set aside.

1.) Filled donut pans   2.) Baked donuts

Remove donuts from the oven and allow to cool 5 minutes. If necessary, loosen the edges with a knife. Then transfer donuts to a cooling rack.

While the donuts are still warm, dip them gently into a resealable bag with the cinnamon-sugar mixture. If you’re making muffins, dip the tops in the cinnamon mixture. The mixture will stick primarily to the bottoms (the portions that were in the bottom of the pan) of the donuts.

Of course you can also dip the tops of your donuts in a glaze mixture. If you need a recipe, just ask!

Which would YOU choose? The glazed donut (on the left), or the cinnamon sugar donut on the right?

Cool completely or serve slightly warm. Store remaining donuts in an airtight container at room temperature for a few days.

Printable version:

Baked Cinnamon Pumpkin Cake Donuts {recipe}
Author: 
Recipe type: breakfast, baked, donuts, dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
These donuts can be dipped in a glaze or cinnamon-sugar mixture. You’re choice!
Ingredients
  • 1½ cups canned Pumpkin (not pumpkin pie filling)
  • 1½ cups + 2 tbsp. granulated Sugar
  • 3 large Eggs
  • ½ cup Canola Oil (you can use vegetable oil)
  • 1½ tsp. Salt
  • 1½ tsp. Pumpkin Pie Spice
  • 1½ tsp. Baking Powder
  • 1¾ cups + 2 Tbsp. Unbleached All-Purpose Flour
  • – Coating: 3 tbsps. granulated Sugar, 2 tsp. ground cinnamon
  • Instructions
Instructions
  1. Preheat oven to 350-degrees F. Lightly grease two standard donut pans. You can use standard size muffin tins if you don’t have donut pans.
  2. Beat together the pumpkin, sugar, eggs, oil, spice, salt and baking powder until mixture is smooth.
  3. Slowly add in flour, just until smooth. Do not over mix.
  4. Using a scant ¼ cup measure, fill each donut well to ¾ full.
  5. Bake donuts for 15 – 18 minutes, or until a wooden toothpick comes out clean. Muffins may need to bake for 23 – 25 minutes.
  6. While the donuts are baking, place 3 tablespoons of granulated sugar and 2 teaspoons of cinnamon in a resealable bag. Shake to combine. Set aside.
  7. Remove donuts from the oven and allow to cool 5 minutes. If necessary, loosen the edges with a knife. Then transfer donuts to a cooling rack.
  8. While the donuts are still warm, dip them gently into a resealable bag with the cinnamon-sugar mixture. If you’re making muffins, dip the tops in the cinnamon mixture. The mixture will stick primarily to the bottoms (the portions that were in the bottom of the pan) of the donuts.
  9. Cool completely or serve slightly warm. Store remaining donuts in an airtight container at room temperature for a few days.
Recipe Type: Dessert, breakfast, baked
Author: Dee
Prep time:
Cook time:
Total time:
Serves: 12
These can be dipped in a cinnamon-sugar mixture or glazed.
Ingredients
  • 1 1/2 cups canned Pumpkin (not pumpkin pie filling)
  • 1 1/2 cups + 2 tbsp. granulated Sugar
  • 3 large Eggs
  • 1/2 cup Canola Oil (you can use vegetable oil)
  • 1 1/2 tsp. Salt
  • 1 1/2 tsp. Pumpkin Pie Spice
  • 1 1/2 tsp. Baking Powder
  • 1 3/4 cups + 2 Tbsp. Unbleached All-Purpose Flour
  • – Coating: 3 tbsps. granulated Sugar, 2 tsp. ground cinnamon
Instructions
  1. Preheat oven to 350-degrees F. Lightly grease two standard donut pans. You can use standard size muffin tins if you don’t have donut pans.
  2. Beat together the pumpkin, sugar, eggs, oil, spice, salt and baking powder until mixture is smooth.
  3. Slowly add in flour, just until smooth. Do not over mix.
  4. Using a scant 1/4 cup measure, fill each donut well to 3/4 full.
  5. Bake donuts for 15 – 18 minutes, or until a wooden toothpick comes out clean. Muffins may need to bake for 23 – 25 minutes.
  6. While the donuts are baking, place 3 tablespoons of granulated sugar and 2 teaspoons of cinnamon in a resealable bag. Shake to combine. Set aside.
  7. Remove donuts from the oven and allow to cool 5 minutes. If necessary, loosen the edges with a knife. Then transfer donuts to a cooling rack.
  8. While the donuts are still warm, dip them gently into a resealable bag with the cinnamon-sugar mixture. If you’re making muffins, dip the tops in the cinnamon mixture. The mixture will stick primarily to the bottoms (the portions that was in the bottom of the pan) of the donuts.
  9. Cool completely or serve slightly warm. Store remaining donuts in an airtight container at room temperature for a few days.

 

© 2012, Dee @ Bella Savvy. All rights reserved.

Dee

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