Moist Baked Pumpkin Donuts (easy recipe)

Easy, two steps recipe for moist and tender baked pumpkin donuts dipped in warm Biscoff butter.

Course Dessert

Cuisine American

Keyword baked pumpkin donuts

Prep Time 10

Cook Time 18

Servings Donuts

Grease two 12 cavities donuts pans.
In a large bowl, measure the oil, eggs, sugar, and pumpkin puree and mix until smooth. Set the bowl aside for 10-15 minutes, mix once or twice.
In a separate bowl sift the flour, baking powder, and spices and mix to combine.
Add the flour mix to the pumpkin mix and stir just to incorporate.
Using a piping bag, or a ziplock bag, pipe the batter into the greased pans 3/4 full (about 1/4 cup).
Set the pans on the counter, while the oven is preheating to 350F. (place the pans away from the oven)
and bake for 15-18 minutes or until a toothpick comes out clean.
Remove pans from the oven and allow 5-10 minutes to cool in the pan before loosening the edges and removing from the pan.
When the donuts have reached room temperature, warm the cookie butter in the microwave until smooth and liquid (about 45-60 seconds).
Dip the top of each donut in the warm cookie butter and gently shake to remove excess. Place on a cooking rack and sprinkle with crushed cookies

This recipe makes 15 donuts, or 36 mini donuts.
Mini donuts will bake 12-15 minutes. Pay attention to the donuts and not the times. The donuts are ready when they are puffed, and a toothpick comes out from the center dry, or with a few moist crumbs.
Make sure the ingredients are at room temperature.
Let the wet mixture rest for 10-15 minutes before mixing with the dry ingredients.
Do not over-mix the batter, mix just until the flour has been incorporated. A few lumps are okay.
Store at room temperature for up to three days or freeze for up to four weeks, wrapped tightly in a plastic wrap.