Baked Pumpkin Doughnuts

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Baked Pumpkin Doughnuts

Soft, spiced pumpkin doughnut holes baked in a mini muffin pan, no doughnut pan and no frying required. Rolled in melted butter and cinnamon sugar while warm, ready in about 35 minutes, and easy to make ahead and freeze.

Prep Time 15

Cook Time 12

Total Time 35

Servings doughnut holes

Calories 277kcal

Author Jennifer

Equipment

12-cup mini muffin pan or doughnut pan
Two mixing bowls
Cookie scoop about 1 1/2 tablespoons (optional but helpful)
Two shallow bowls for the coating

Ingredients

For the doughnut holes

2 1/2 cups all-purpose flour spooned and leveled
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons pumpkin pie spice
1/2 teaspoon ground nutmeg
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup pumpkin puree not pumpkin pie filling
1/4 cup buttermilk
1 large egg
6 tablespoons butter melted and slightly cooled
1 teaspoon vanilla extract

For the cinnamon sugar coating

4 tablespoons butter melted
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon

Instructions

Preheat the oven to 375°F and grease a pan generously, including nonstick pans.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, pumpkin pie spice, nutmeg, baking powder, baking soda, and salt.
In a second bowl, whisk the pumpkin puree, buttermilk, egg, melted butter, and vanilla until smooth.
Pour the wet ingredients into the dry and stir with a spatula just until no dry flour remains. A few lumps are fine. Do not overmix.
For doughnut holes, scoop the batter into the muffin cups, filling each one level with the top. For traditional doughnuts, pour the batter into each cavity 2/3 full.
Bake doughnut rings for 10 to 13 minutes and doughnut holes for 13-15 minutes, until the tops spring back when lightly touched.
While they bake, stir the sugar and cinnamon together in one shallow bowl and put the melted butter in another.
Let the doughnuts rest in the pan for 3 minutes, then turn them out.
While still warm, roll each one in the melted butter, lift it out, then roll it in the cinnamon sugar until coated on all sides. Serve warm.

Notes

Sourdough discard version: reduce the flour to 2 cups, leave out the buttermilk, and add 1/2 cup of cold unfed sourdough discard with the wet ingredients. Keep the baking soda.

To mix your own spice: in place of the pumpkin pie spice and nutmeg, use 1 teaspoon cinnamon, 3/4 teaspoon nutmeg, 1/2 teaspoon ginger, 1/8 teaspoon allspice, and 1/8 teaspoon cloves.

No buttermilk: stir 3/4 teaspoon lemon juice or white vinegar into 1/4 cup milk and let it stand 5 minutes.

Storage: store uncoated in an airtight container at room temperature for 2 to 3 days, or freeze uncoated for up to 2 months. Rewarm at 300°F for 6 to 8 minutes from frozen, then butter and coat.

Nutrition