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Making a batch of baked pumpkin doughnuts on a chilly fall day is such a treat, and with this easy scratch recipe you will be enjoying some in no time. You will just need a muffin baking pan and some common ingredients.
How to Make Baked Pumpkin Doughnuts from Scratch
Pipe into doughnut baking pan. Bake, then sprinkle with cinnamon sugar or drizzle with a cinnamon icing if you prefer.
Here’s the full recipe for the baked pumpkin doughnuts & if you need a cinnamon icing recipe as well, just follow the link above.
- 1/2 cup Vegetable Oil
- 2 Eggs
- 1 1/2 cup Sugar
- 1 can of Pumpkin Puree 15 oz
- 2 tsp Pumpkin Pie Spice
- 1 tsp Salt
- 1 tsp Baking Powder
- 1 3/4 cup Flour
- 3 tbsp Cinnamon Sugar
Preheat oven to 350.
Lightly grease doughnut pan.
Combine the oil, eggs, sugar, pumpkin, spices, salt, and baking powder. Mix until blended.
Add in the flour, stirring until blended.
Use a piping bag or zippered bag to fill each doughnut shape about 3/4 full.
Bake the doughnuts for 18 minutes or until a toothpick inserted into the center comes out clean.
Allow to cool in pan for 5 minutes then use a butter knife to gently loosen each from the pan.
Transfer to a rack.
Sprinkle each with cinnamon sugar while still warm.
Allow to finish cooling on the rack.