John Shea and I have a treat for you today! He helped turn my Pumpkin Spice Muffins recipe into Pumpkin Spice Donuts. After sharing how fast those muffins go in our house and are loved by all of us, I have to say, the donuts actually surpassed that! I also love the way the house warms up and smells like pumpkin & cinnamon while these are baking.
Sweet John Shea has become such a good helper, across the board. He makes a total mess in the kitchen, but I love having him with me. He dipped the donuts in the cinnamon sugar and ended up taking bites from most of them. He's the best taste-tester :)
Baked Pumpkin Spice Donuts
(makes a little over a dozen large donuts)
15 oz canned pumpkin
1/2 C olive oil
1 1/3 C raw sugar
1 TBS pure vanilla extract
1 1/2 C flour (substitute gluten-free if need be!)
2 tsp baking powder
1-2 tsp pumpkin pie spice (depending how much spice you'd like!)
1 tsp cinnamon
1 tsp fine sea salt
4 TBS (2 oz) butter, melted
8 TBS sugar + 2 TBS cinnamon, combined (add more cinnamon as you like!)
This is the same recipe as my Pumpkin Spice Muffins, inspired by Smitten Kitchen from years ago. This is the donut pan I use and love!
Preheat oven to 350 degrees F, 176 degrees C.
Gently combine the pumpkin, olive oil, eggs, sugar and vanilla extract. Gently add in the remaining ingredients. Generously spray the donut pan with non-stick or rub butter on it. Spoon the batter into the pan, nearly filling to the top -- I made a poor-man's piping bag from a freezer zip-lock to help! Simply pour all of the batter into the bag and snip off one of the bottom corners to pipe through. Bake the donuts for 15-20 minutes, depending on your oven.
Once the donuts have cooled for a few minutes, dip them in the melted butter then into the cinnamon sugar mixture, coating the top and sides.
They're wonderful with a cup of coffee. If they're not all inhaled in the same day, your family has much more reserve than mine! :) I hope you love them!