I recently purchased a Wilton Doughnut Pan and had every intention of making cinnamon doughnuts to try it out but then some other recipes got in the way of that and I kept putting the doughnuts on the back-burner. But then last week I made Tortellini with Pumpkin Alfredo Sauce (which was super simple and quite delicious) and I had leftover canned pumpkin and it was only a day or two before that I had come across a recipe for Pumpkin Doughnuts in the recent issue (October 2013) of Real Simple magazine… It was pretty much kismet. I scratched the cinnamon doughnuts and opted for the pumpkin doughnuts instead.
The pan and the leftover canned pumpkin…
To begin I whisked all of my dry ingredients together: flour, baking powder, baking soda, salt and a pinch of cinnamon, nutmeg, ginger and ground cloves. (The recipe actually called for pumpkin pie spice which I didn’t have on hand, hence me using cinnamon, nutmeg, ginger and ground cloves.)
In another bowl I whisked together pumpkin, granulated sugar, brown sugar, oil, egg and vanilla extract.
Next up I mixed the dry ingredients into the pumpkin mixture.
Then it was time to scoop it into my prepared doughnut pan.
Per the directions I scooped a 1/4 of a cup of the batter into each doughnut crevice.
I then baked them in a 350 degree preheated oven for 13 minutes.
After letting them cool in the pan for 15 minutes I prepped my second batch of doughnuts to be baked. I ran a little short on batter so as you can see one of the crevices was barely filled.
That small doughnut ended up being my tester and I was quite pleased with how they came out. I let the remaining 11 doughnuts cool properly before trying another one.
The doughnuts were a hit among my friends and I already received requests to make them again!
1/2 cup canola oil, plus more for the pans
1 3/4 cups all-purpose flour, spooned and leveled
1 teaspoon baking powder
1/2 teaspoon pumpkin pie spice
1/2 teaspoon fine salt
1/4 teaspoon baking soda
1 cup pure pumpkin puree
3/4 cup granulated sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon pure vanilla extract
1. Heat oven to 350° F. Lightly oil two 6-compartment doughnut pans* (or use 1 pan and bake in batches). Whisk together the flour, baking powder, pumpkin pie spice, salt, and baking soda in a medium bowl; set aside.
2. In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, egg, and vanilla. Add the dry ingredients and mix until just combined (do not overmix).
3. Spoon ¼ cup batter into each compartment of the prepared pans. Bake until the doughnuts are golden brown and spring back lightly when touched, 12 to 14 minutes. Let cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.
*The original recipe included a Sour Cream Icing which I opted not to put on the doughnuts.