OVEN BAKED DONUTS RECIPES

Name: Baked Pumpkin Doughnuts
Cook time: 30 min
Total time: 1 h
Yield: 16 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons pumpkin pie spiceu00A0; 2 teaspoons baking powderu00A0; 1 teaspoon kosher saltu00A0; One 15-ounce can pumpkin pureeu00A0; 1 1/2 cups sugaru00A0; 1/3 cup vegetable oilu00A0; 4 tablespoons (1/2 stick) unsalted butter, meltedu00A0; 1 teaspoon vanilla extractu00A0; 3 large eggsu00A0; 3/4 cup sugar; 2 teaspoons ground cinnamonu00A0; 3 tablespoons unsalted butter, meltedu00A0

BAKED PUMPKIN DOUGHNUTS RECIPE | VALERIE BERTINELLI | FOO…

Baked Pumpkin Doughnuts Recipe | Valerie Bertinelli | Foo… image

Provided by Valerie Bertinelli

Categories dessert

Total Time 1 hours 0 minutes

Cook Time 30 minutes

Yield 16 servings

Number Of Ingredients 13

Ingredients

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

Steps:

For the doughnuts: Preheat the oven to 350 degrees F.
Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
Add the flour mixture to the pumpkin mixture and beat until just combined.
Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.

Nutrition Facts : Calories 254, FatContent 10 grams, SaturatedFatContent 4 grams, CholesterolContent 13 milligrams, SodiumContent 195 milligrams, CarbohydrateContent 41 grams, FiberContent 2 grams, ProteinContent 2 grams, SugarContent 29 grams

BAKED PUMPKIN DOUGHNUTS RECIPE | VALERIE BERTINELLI | FOO…

Baked Pumpkin Doughnuts Recipe | Valerie Bertinelli | Foo… image

Provided by Valerie Bertinelli

Categories dessert

Total Time 1 hours 0 minutes

Cook Time 30 minutes

Yield 16 servings

Number Of Ingredients 13

Ingredients

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

Steps:

For the doughnuts: Preheat the oven to 350 degrees F.
Whisk the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
Beat the pumpkin puree, sugar, vegetable oil, butter, vanilla and eggs and together in another large bowl until smooth.
Add the flour mixture to the pumpkin mixture and beat until just combined.
Fill three 6-cup nonstick doughnut pans with the batter so that each mold is almost full. Smooth the tops with a moistened finger.
Bake the doughnuts until a wooden pick inserted into the center comes out clean, about 15 minutes. Invert the doughnuts onto a cooling rack.
For the topping: Stir the sugar and cinnamon together in a shallow bowl. Working one at a time, brush the doughnuts all over with butter, then dip them in the cinnamon sugar to coat. Serve warm or at room temperature.

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