BAKED PUMPKIN DONUTS

Baked Pumpkin Donuts image

Provided by Martha Stewart

Time 2h35m

Yield Makes 18

Number Of Ingredients 16

1/4 cup pepitas
1 cup sugar
1 teaspoon ground cinnamon
1 stick unsalted butter, room temperature, plus 4 tablespoons, melted, and more for pans
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2/3 cup granulated sugar
1/3 cup packed light-brown sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
3/4 cup buttermilk
3/4 cup pumpkin puree

Steps:

Pepita Sugar:Pulse pepitas in a food processor until fine. Add sugar and cinnamon; pulse to combine. Sugar can be stored in an airtight container up to 1 week. (Makes 1 cup.)
Donuts:Preheat oven to 425 degrees. Lightly brush 3 standard donut pans with butter. Whisk together flour, baking powder, baking soda, salt, cinnamon, and allspice.
Beat butter with both sugars on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Beat in vanilla, then flour mixture in two additions, alternating with buttermilk and pumpkin.
Transfer batter to a piping bag fitted with a large plain tip (such as Ateco #807), or to a resealable plastic bag, then snip a 1/2-inch hole in one corner. Pipe 3 tablespoons batter into each cup of pans. Bake until tops spring back when lightly touched, about 11 minutes. Let cool in pans 10 minutes, then transfer to wire racks set in rimmed baking sheets and let cool until just warm to the touch, 10 minutes more.
Brush donuts with melted butter and toss in pepita sugar, then return to racks. Donuts are best served the day they are made but can be stored in an airtight container at room temperature up to 1 day.