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Baked Spice Doughnuts

4.20 Mitt(s) 5 Rating(s)5 votes, average: 4.20 out of 55 votes, average: 4.20 out of 55 votes, average: 4.20 out of 55 votes, average: 4.20 out of 55 votes, average: 4.20 out of 5

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Level: Easy

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Description

Delicious easy baked spice doughnuts, perfect for an autumn-inspired afternoon snack with a glass of cold apple cider!

Ingredients

  • 1 cup All-purpose Flour
  • 1 teaspoon Baking Powder
  • ¼ teaspoons Baking Soda
  • ½ teaspoons Salt
  • ⅓ cups Granulated Sugar
  • 1-½ teaspoon Pumpkin Pie Spice
  • 2 Tablespoons Cold Unsalted Butter, Sliced
  • 1 whole Egg, Gently Beaten
  • ¼ cups Plain Yogurt
  • ¼ cups Scalded Milk
  • Powdered Sugar (for Sprinkling)

Preparation

Preheat the oven to 350F.

In a large bowl, mix together the dry ingredients (flour, baking powder, baking soda, salt, sugar and pumpkin pie spice). Now, cut in the cold butter, working with your hands to incorporate everything until the mixture feels like sand.

Pour in the egg, yogurt and milk and stir to combine. Be careful not to over-mix!

Pipe into a doughnut pan and bake for fifteen minutes, or until springy.

Once out of the oven, sift powdered sugar over the tops and enjoy.

Note: You could also bake these in a mini (or regular sized) muffin pan. If you’re doing mini-muffins, bake for about ten minutes. If you’re doing regular sized muffins, bake for about twenty five minutes.

11 Comments

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Anna ♥ Sugarized on 1.24.2011

Thanks Anna D. =)

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Maggie (Vittles & Bits) on 1.19.2011

These look wonderful! I love the idea of a baked donut, as I have no interest in deep frying! I will have to get one of those cool pans :)

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mariamcf on 1.19.2011

Really quite tasty. Might try with a powdered sugar glaze next time.

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mykesmom on 1.16.2011

You can find the donut pans at King Arthur Flour or Amazon.com. They work very well. This recipe sounds great!

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Anna D on 1.16.2011

Pumpkin Pie spice is basically just cinnamon, ginger, nutmeg, and allspice. I’m sure you could substitute whatever other spices you want!

5 Reviews

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the country cook on 11.4.2012

These are good! I think I would have liked them even better if glazed.

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lostmaeblleshire on 4.15.2011

I followed the recipe exactly, except I made a glaze for the doughnuts using powdered sugar and milk, and I used nonfat yogurt and skim milk in the batter. The doughnuts came out delicious! I didn’t pipe out all of the dough, though, only filling each doughnut cavity about 2/3 full to avoid getting “muffin tops.” My roommates agree that I should definitely make this again!

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tenthingsfarm on 2.27.2011

These overflowed my donut pan just a bit, so my donuts had ‘muffin tops’, hee hee. I make my own baking powder, so it’s pretty strong. Next time I’ll wait 2-3 minutes after the ingredients are all combined, stir the batter down, then pipe it into the donut pan. I think that will solve the problem.

Also, I replaced the yogurt and the scalded milk with unsweetened home-canned applesauce. Delicious, and a wonderful texture. Thanks for this great recipe!

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mariamcf on 1.19.2011

Very tasty! I made these for dessert last night, and the kids are eating leftovers for breakfast this morning. My son asked when I could make them again because “they are really good!”

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savesum on 1.18.2011

I’ve made these twice now:

1. I followed the recipe, except I used sour cream for the yogurt, since that’s what I had on hand. A nice soft, lightly spiced doughnut.

2. Next I used canned pumpkin for the yogurt – this gave is subtle pumpkin flavor with the same great texture as before.

Try them either way, just double the reicpe because they won’t last long! Yum!

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