Baked Pumpkin Donuts

Sheri Zarnick


My family and I love this Season..Autumn in Michigan is so beautiful, with the chill in the air and the crisp, bright foliage all around us, it brings on inspiration with many fruits of the season to incorporate into the kitchen.

★★★★★ 1 vote
5 Min
15 Min


3 Tbsp
2 c
all purpose flour
2 tsp
ground cinnamon
1 1/2 tsp
baking powder
1 1/2 tsp
baking soda
1/2 tsp
1/2 tsp
ground nutmeg
1 large
1 c
1 c
packed light brown sugar
1/2 c
canned pumpkin (unseasoned)
3 Tbsp
vegetable oil
1 pinch
ground cloves


1Preheat oven to 400^ Spray a mini Bundt pan with non stick cooking spray. Coat molds with 1 1/2 T. sugar, tapping out the excess.
2In a large bowl, whisk all dry ingredients together.
flour,sugars, and spices. In another bowl add buttermilk,egg, pumpkin, oil. mix well.
Add the dry ingredients to the wet ingredients. Stir until just combined.
3Spoon about 1/4c. of batter into each mold. ( you will use half the batter)
Bake donuts for 15 minutes or until puffed and brown.
Loosen edges and invert on a wire rack.
4Clean pan, re-coat with non stick cooking spray, bake another batch.
5* make 1 dozen

About this Recipe

Course/Dish: Other Breads