These baked donuts are real winners – no deep frying, super easy, and so delicious you could eat the whole pan while standing next to the counter wondering if you should glaze them. Not that I did that, I’m just saying.

Adapted from a recipe at King Arthur’s Flour, a company that makes fabulous white whole wheat flour and other products. 

Pumpkin Spice Donuts (Makes about 2 dozen large or 6 dozen minis)

• 1 cup oil
• 6 eggs
• 3 cups sugar
• 3 cups pumpkin puree
• 4 tsp pumpkin pie spice OR 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, 1/2 tsp cloves)
• 2 1/2 tsp salt
• 3 tsp baking powder
• 3 3/4 cup flour (you could mix white and white whole wheat)
• Extra cinnamon, sugar and spices for coating

Mix all ingredients except flour until well blended. Add flour and mix just until smooth. Fill sprayed donut pans 3/4 full, bake at 350 until tops spring back when pressed lightly.

Mini donuts take about 9 minutes, donut holes about 10-11, regular sized about 15 – 17 minutes.

Let sit in pan a few minutes, then transfer to cooling rack. While still slightly warm, toss in a bag with cinnamon, sugar and spices.

In place of the cinnamon sugar dusting, you could make an easy maple glaze that pairs beautifully with pumpkin. Combine 3 cups powdered sugar, 1/4 cup soymilk, 1 tsp maple extract. Combine well, add more milk or maple if needed, and drizzle over cooled donuts.

Storage is a little tricky with donuts. They get a little too moist if you put them in a ziploc bag or cover them with saran wrap. Try a bakery box, a cake platter with dome lid, or a tupperware type container not sealed completely.

The way these donuts taste, they won’t be stored long so it’s really not a problem. 🙂