This is my last recipe post for the year and I can not help but write about doughnuts! Yes! Another baked doughnut recipe for you all. I was able to scratch one more thing off my list before bidding adieu to 2013. No, I am not talking about buying a doughnut pan. I am talking about making pumpkin puree from scratch! It was added to the list simply because we don’t get canned pumpkin puree here. Of course the final result was immensely satisfying and rewarding. Pioneer Woman created this easy tutorial light years ago which I followed. Now I have freezer-full of pumpkin puree and no, I am not whining about it! 🙂
These doughnuts are my 2nd favorite after these. Do not close your browser window thinking this recipe is not good enough. These are equally soft, fluffy and gorgeous as my favorite ones. It is just that chocolate always tops my list and cinnamon follows hence the second place. If you want best of both worlds then fold in some dark chocolate chips to the batter. Totally sinful and acceptable! Just saying! 😉
These lovelies are so pillowy, you may want to sleep on them! They are perfectly cakey plus each bite is wrapped in cinnamon. Your house will smell dee-vine! The batter comes together easily in one bowl, without using any mixer. If you don’t own a doughnut pan, here is a good news, you may easily bake them in a muffin-pan!
I am not going to ask you to make them first thing in 2014 ‘IF’ your new-year resolution is to eat healthy as they are not completely low-fat but do indulge in them on your cheat-day as I can guarantee that you’ll absolutely LOVE them without regret!
Baked Cinnamon Sugar Pumpkin Cake Doughnuts
Makes: 12 doughnuts | Prep time: 10 minutes | Bake time: 13 minutes | Total time: 25 minutes
- 1 large egg
- 2/3 cup white granulated sugar
- 1/4 cup vegetable oil
- 3/4 cup pumpkin puree
- 4 Tbsp yogurt
- 1/2 tsp vanilla extract
- 3/4 cup + 2 Tbsp all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 tsp baking soda
- 3 Tbsp vanilla sugar
- 1 tsp ground cinnamon
- Preheat the oven at 180ºC/350ºF. Grease the doughnut pan with oil and set aside.
- In a medium bowl, whisk together flour, pumpkin pie spice, salt, baking powder and baking soda. Set aside.
- In a large mixing bowl, whisk together egg and sugar. Beat in oil, pumpkin puree, yogurt and vanilla extract one by one. Slowly fold in dry ingredients to the wet ingredients. Do not overmix the batter. Mix just until no flour pockets remain.
- Carefully spoon the batter to the doughnut pan, filling not more than 3/4th. Bake for 13 minutes. Let cool in pan for about 5 minutes and then invert on the cooling rack.
- In a zip-lock bag, combine vanilla sugar and ground cinnamon. One at a time, put the still-quite-hot doughnuts in a bag and shake lightly to cover. Remove from bag and serve! Store in an airtight container at room temperature for 2-3 days.