Baked Pumpkin Doughnuts

I was looking for a PSL doughnut recipe when I came across this recipe from NYT Cooking that sold me in the first sentence: “These fuss-free (no electric mixer needed!) pumpkin doughnuts….” They had me at "hello, fall" to give these a try in the Delaney Test Kitchen.
 
The pumpkin pureé gives them their color and keeps them moist, and they are still filled with the nutmeg and cinnamon that we associate with fall. These are easily finished with icing or cinnamon sugar, which gives you choices depending on your audience (aka picky eaters). I made these for the first time 4 years ago, and now they are a staple item for Fall in our house.
 
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 Baked Pumpkin Doughnuts

INGREDIENTS:
 
FOR THE DOUGHNUTS:
 
Nonstick cooking spray
1 ⅔ cups/215 grams all-purpose flour
1 ½ tsp ground cinnamon
1 tsp baking powder
1 tsp kosher salt
½ tsp ground nutmeg
¼ tsp baking soda
1 Cup / 200 grams granulated sugar
½ Cup / 120 milliliters vegetable oil
2 large eggs
1 tsp vanilla extract
1 Cup / 240 milliliters canned pumpkin purée
¼ Cup / 60 milliliters whole milk
 
FOR THE GLAZE:
1 Cup / 100 grams confectioners’ sugar, plus more if needed
2 Tbsp whole milk, plus more if needed
1 tsp vanilla extract
 

PREPARATION:
 
Step 1:
Place a rack in the center of the oven and heat to 375 degrees.
Coat 2 (6-cavity) doughnut pans with nonstick cooking spray.
 
Step 2:
Make the doughnuts: In a medium bowl, whisk together flour,
cinnamon, baking powder, salt, nutmeg and baking soda.
 
Step 3:
In a separate large bowl, whisk together the sugar and oil. Add the eggs and vanilla extract, and whisk until the mixture is thick and yellow, 1 to 2 minutes. Whisk in the pumpkin purée until smooth and combined.
 
Step 4:
Sift half the dry ingredients into the wet and stir until just
combined. Add the milk and stir to combine. Sift in the remaining
dry ingredients and stir until just combined.
 
Step 5:
Use a ¼ Cup measuring cup to pour batter into each doughnut cavity.
Bake until the doughnuts are browned, separating from the edges of the pan, and springy when touched, 15 to 20 minutes.
 
Step 6:
Remove the pans from the oven and transfer them to a wire rack to cool for 5 minutes.
Remove the doughnuts from the pans and allow to cool completely for about 30 minutes.
 
Step 7:
As the doughnuts cool, make the glaze:
In a medium bowl, combine confectioners’ sugar, milk and vanilla extract and whisk to combine until desired consistency. The glaze should drip slowly, not run, down the sides of the doughnut; add more milk if needed to thin it or more confectioners' sugar if needed to thicken it.
Working one at a time, dip the top half of each cooled doughnut into the vanilla glaze.
(Alternatively, brush the cooled doughnuts with melted butter, and dip into cinnamon sugar.)
 
Serve immediately, or let cool completely, then store in an airtight container in a single layer for up to 3 days.

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