Here’s a quick & easy dessert that’s a perfect use of leftover canned pumpkin. I’m loving baked doughnuts because I can make them so quickly and they’re just so darned good. One batch never lasts long in our house. We gobble them right up and you can, too, with this recipe.
*Vegetarian, Vegan options listed*
- 3/4 cup Unbleached All-Purpose Flour
- 1/4 cup, plus 1/4 cup granulated sugar (preferably raw, brown sugar would probably be delicious)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon, plus 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 cup canned pumpkin
- 1/4 cup milk of choice
- 1 large egg (or sub flaxseed egg)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon white vinegar
- Pre-heat oven to 375 degrees F. Prepare a 6-count doughnut pan (rub with butter, brush with melted butter, brush with oil, or spray with non-stick spray).
- In a medium-large bowl, add flour, 1/4 cup sugar, baking powder, baking soda, 1/2 teaspoon cinnamon, and salt. Whisk to combine.
- In another medium-large bowl, whisk together pumpkin and milk. Whisk in egg. Add vanilla extract and white vinegar and whisk to combine.
- Pour wet ingredients into dry ingredients and gently mix until just combined (careful to not over-mix).
- Evenly distribute in doughnut pan. Note: This dough is pretty thick, so you’ll want to spread the tops as flat as possible using the back of a spoon or spatula.
- Tap pan on counter to release air bubbles. Bake for 7-9 minutes, until doughnuts are cooked through (when a toothpick inserted into the doughnut comes out clean). (Mine were perfect at 8 minutes, but oven temperatures can vary, so check at 7 minutes)
- In a small bowl, whisk together (or stir with fork) 1/4 cup granulated sugar and 1/2 teaspoon cinnamon until cinnamon is evenly mixed in. When doughnuts are safe to tough, but while they’re still warm, dip each side into the cinnamon-sugar mixture, pressing and twisting to get good coverage.
- Serve and enjoy!
Since I’ve stopped using non-stick spray, I find rubbing butter or brushing melted butter in the doughnut pan seems to work best. I’ve also had good success brushing the pan with oil. The doughnuts will pull away from the pan a bit as they cool.