Too often I think that baked donuts (doughnuts??) get a bad rep compared to their yeast-y, puffy, airy and fried counterparts. While I love both versions of donuts, I can't help but have a soft spot for cake-like donuts. I love their density, softness, and unexpected texture compared to the fried version, and I love dunking them slightly in coffee.
But like I said, I do love both, so if you brought either one to my house on a Saturday morning I would gladly devour them.
While I suppose pumpkin season has technically been around for a couple of months now, it is just now getting cool enough in central Texas to make it actually feel like fall. We have had a few cool fronts here and there, but I think this most recent one should last more than a few days, according to the weather app on my phone. This has led to me actually wearing a jacket when I leave the apartment, and breaking out my favorite pairs of jeans and ankle boots (which I haven't worn since our NYC days!). I can't help but start feeling excited for the upcoming holidays either, especially when they recently put up a huge (30 feet tall?!) Christmas tree right outside our apartment within the shopping center. They have also lined the trees with lights, and everything is feeling so dang festive already it's killing me with anticipation. : )
These baked pumpkin cake donuts were the perfect breakfast component for this recent weather change, with the perfect hint of pumpkin and spices that were not too overwhelming. It is really easy to throw together and doesn't require using a stand-mixer, which means the clean up is easy too! The glaze is totally optional too--if you'd rather just coat them in cinnamon sugar (like KAF did) then they would be just as good.
also! I'm trying to make more videos since I find them fun and stuff. I hope you enjoy this one!
Ingredients:
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/4 cup sugar
- 1 1/2 cups canned pumpkin
- 1 1/2 tsp. pumpkin pie spice, or 1 tsp. cinnamon plus 1/4 tsp. each of ground ginger and ground nutmeg
- 1 1/2 tsp. salt
- 1 1/2 tsp. baking powder
- 1 3/4 cup flour
for the maple glaze:
- 1 cup powdered sugar
- 1/4 cup maple syrup
- pinch of salt
- 1 tbl. whole milk, plus more depending on desired consistency
Directions: Preheat the oven to 350°F. Grease two 6-cavity donut pans and set aside.
In a large bowl, whisk together oil, eggs, sugar, pumpkin, spices, salt, and baking powder. Add flour, and mix until smooth.
Fill a piping bag (or plastic bag with the end snipped off) with the batter and pipe into donut pan. Fill each cavity about 3/4 full.
Bake in preheated oven for 12-14 minutes, or until a toothpick inserted in the center comes out clean.
While donuts are in the oven, make the glaze. Whisk together all ingredients until smooth, adding more milk if a thinner glaze is desired.
Flip donuts onto a wire rack, and let cool slightly before dipping in the glaze. Enjoy!
