Baked Pumpkin Spice Doughnuts

I think by now we’re all well aware that pumpkin everything takes over grocery store endcaps, stationary and Snapchat filters the minute August ends. As I mentioned here, I’m not usually the first one to jump on the autumn bandwagon. And while I do think the pumpkin trend has gone a bit overboard – I think I saw pumpkin sparkling water? – there are so many great recipes centered around it: Enter the oh so perfect pumpkin spice doughnut.

Back in Indiana, we’re all obsessed with a darling little pace called County Line Orchard. Why? For many reasons, but most importantly, for the doughnuts. They’re known for their fresh pumpkin and apple cider dozens. I’ve already visited this year, and of course, ate my fair share of warm doughnuts and cider. And while I know I’ll never be able to recreate those classics, I’ve been on the search for an easy recipe that I can make at home. I bought a this cheap doughnut pan, some canned pumpkin and used what I already had in my pantry…They ended up being pretty damn close to almost as good as the orchard’s. Let’s not forget to mention these are baked, making them easier to clean up and a little less bad for you.

Also, one quick note – I never actually buy pumpkin pie spice. I use this recipe to mix up a bit and store it for the season. Let me know if you have any other favorite recipes that require pumpkin pie spice – no sparkling waters though, okay?

Scroll through for the full recipe.

Photos by Kenzie Kokta

Recipe adapted from Valerie Bertinelli 

Ingredients 

Doughnuts

• 2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice 
• 2 teaspoons baking powder 
• 1 teaspoon kosher salt 
• One 15-ounce can pumpkin puree 
• 1 1/2 cups sugar 
• 1/3 cup vegetable oil 
• 4 tablespoons (1/2 stick) unsalted butter, melted 
• 1 teaspoon vanilla extract 
• 3 large eggs 

Topping

• 3/4 cup sugar
• 2 teaspoons ground cinnamon 
• 3 tablespoons unsalted butter, melted 

Instructions

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk together flour, pumpkin pie spice, baking powder and salt .
3. In a large bowl, beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs until smooth.
4. Add the flour mixture to the pumpkin mixture and beat until combined. carefully pour the mixture into a gallon-size zip top back. Cut a small tip off one corner of the bag.
5. Spray a doughnut pan with non-stick spray, and carefully squeeze the batter into the rings on the pan. Smooth the tops.
6. Keeping a close eye one the doughnuts, bake for about 113-15 minutes, or until a toothpick comes out clean. Leave the doughnuts on a cooling rack.
7. For the topping, stir the cinnamon and sugar together in a shallow bowl. Put melted butter in another shallow bowl.
8. Working one at a time, quickly dip the doughnuts in the butter, then into the cinnamon sugar to coat. Serve warm, or keep in an airtight container at room temperature.