These Baked Pumpkin Doughnuts are moist and full of warm Fall flavors. Quick and easy too!
Preheat oven to 350 degrees F. Lightly grease two standard doughnut pans (I used nonstick spray).
In a large bowl, beat together the oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth.
Add the flour, stirring just until smooth.
Place the batter into a gallon-size plastic zipper bag or a piping bag. Snip off the corner and fill the doughnut pans 3/4 full.
Bake the doughnuts for 12-15 minutes, or until a toothpick inserted into the center of one comes out clean.
Allow to cool for about 5 minutes. Then, loosen their edges, and transfer to a rack to cool slightly.
While the doughnuts are still slightly warm, mix cinnamon and sugar for coating and gently toss them in a bag with the cinnamon-sugar.
Cool completely and store at room temperature for several days (see notes for storing tips)
Storing: These can get a bit tacky and sticky when covered. You can either store these semi-covered to allow some air circulation or place them into a large container sealed with a lid with the cinnamon-sugar on the bottom of the container. Prior to serving, gently toss each doughnut in the sugar.
Freezing: Place doughnuts into a freezer safe container without the cinnamon-sugar coating. Freeze for up to 3 months. Defrost at room temperature with lid off. Toss in cinnamon-sugar before serving.
Gluten-free option: Substitute measure-for-measure gluten-free flour for all-purpose flour and increase baking time to 16-18 minutes.
Muffins: No doughnut pans? You can make these into muffins using standard muffin tins. Fill each greased well about 3/4 full and bake for about 20 minutes at 350° F. Check doneness with a toothpick. Once baked, sprinkle the muffin tops liberally with cinnamon-sugar. Makes about 14-16 muffins.