Pumpkin donuts in the oven

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 16

Nutritional value per serving:

Calories 254, total fat 10 G., saturated fats 4 G., proteins 2 G., carbohydrates 41 G., fiber 2 G., cholesterol 13 mg, sodium 195 mg, sugar 29 G.

Fall is the perfect time for warm and fragrant pumpkin donuts. Unlike traditional donuts, which are fried in oil, these donuts are baked in the oven in a special pan and are healthier, while their texture is simply magical: pumpkin puree is added to the dough, making them fluffy and deliciously moist, while pumpkin pie spice perfectly complements the pumpkin sweetness with its spicy notes. To give the donuts the finishing touch, brush them with melted butter and roll them in a cinnamon sugar dusting.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Donuts

2 cups premium flour
2 tsp pumpkin pie spice
2 tsp baking powder
1 teaspoon coarse salt
1 can (425 g) canned pumpkin puree
1.5 cups of sugar
1/3 cup vegetable oil
55 g unsalted butter, melted
1 tsp vanilla extract
3 large eggs

Topping

3/4 cup sugar
2 tsp ground cinnamon
3 tablespoons unsalted butter, melted
Special equipment: 3 non-stick pans for 6 donuts

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, pumpkin pie spice, baking powder, pumpkin puree, sugar, butter, vanilla extract, eggs, cinnamon

Cooking the dish according to the recipe:

Donuts:

Preheat oven to 175°C.
In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, and salt.

In another large bowl, whisk together the pumpkin puree, sugar, vegetable oil, butter, vanilla extract, and eggs until smooth.
Add the flour mixture to the pumpkin mixture and knead into a dough.
Fill three donut pans with batter, filling almost to the top. Smooth the tops with a finger dipped in water.
Bake the donuts until a wooden skewer inserted into the center comes out clean, about 15 minutes. Invert the donuts onto a wire rack to cool.
Topping:

Combine sugar and cinnamon in a shallow bowl. Brush the doughnuts one at a time with butter, then dip them in the cinnamon sugar and roll to coat. Serve warm or at room temperature.