Baked Pumpkin Doughnuts
Doughnut vs. Donut. Which side are you on? I’m not really on any side. I like donut because it is short and sweet, but then the OCD Spelling Nazi in me says it should be doughnut. Seriously, whatever you want to call it, these pumpkin doughnuts are so good!
I feel like I have been baking non-stop lately. Having so many baked goods in the house is not good, people. Luckily I have co-workers who are more than happy to eat up any goodies I bring to the lab. Even though I have been doing too much baking, I could absolutely not say no when the folks over at STAR asked me if I wanted to try their newest olive oil, Butter-Flavored Olive Oil! I mean, buttery olive oil?! Yes, please! And even better, by swapping out regular butter for this great olive oil, you will also save yourself some calories and saturated fats! When I got the olive oil, I started thinking about what I could do with it. My first thought was to go for some type of potatoes or meat, but I wanted to try it with baking instead as olive oil is not a common ingredient in baking. Though there is not any butter in this recipe, the butter flavor still shines through thanks to the olive oil! I covered my doughnuts in a light cinnamon sugar coating, but if you want to cut the sugar so they are healthier, the doughnuts will still be delish without the coating!
I know some of you are still not ready for pumpkin season, but it’s certainly started for me! These baked pumpkin doughnuts are so simple, but still oh so perfect! Soft and full of fall flavors, you won’t miss the fried version!
Baked Pumpkin Doughnuts
Yield: 12 doughnuts
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
For the doughnuts:
- 1 3/4 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/2 tsp. allspice
- 1/8 tsp. ground cloves
- 1/3 cup STAR Fine Foods Butter-Flavored Olive Oil
- 1/2 cup light brown sugar
- 1 large egg
- 1 tsp. vanilla extract
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup milk
Optional cinnamon sugar coating:
- 6-7 tbs. of unsalted butter, melted (or use more of the butter-flavored olive oil!)
- 2/3 cup sugar
- 2 tbs. ground cinnamon
- Preheat oven to 350 degrees F. Spray a doughnut pan with non-stick spray.
- In a mixing bowl, stir together the flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves.
- In a separate, larger bowl, stir together oil, brown sugar, egg, vanilla, pumpkin and milk until smooth. Add dry ingredients in with the wet ingredients and mix until just combined, being careful not to overmix.
- Spoon the batter into each cavity of the pan. Bake for about 10-15 minutes or until a toothpick inserted comes out clean.
- If you want to do a cinnamon sugar coating, melt about 6-7 tablespoons of butter (or use more of the butter-flavored olive oil!). In a separate bowl, stir together about 2/3 cup sugar and 2 tablespoons of cinnamon. Dip each doughnut into the butter until completely coated and then dip into the cinnamon and sugar. Repeat with each doughnut.
Recipe adapted from The Craving Chronicles
If you want to pick up a bottle of STAR’s Butter-Flavored Olive Oil, they have made this handy conversion chart!
Disclosure: STAR contacted me to ask if I would try their new butter-flavored olive oil and use it in a recipe. All photos and comments in this post are my own opinion.