Easy Butternut Squash baked donut recipe
These treats combine the rich, nutty notes of butternut squash with the charm of a classic donut. Whether you're a baking pro or enjoy a fun time in the kitchen, this recipe guarantees a tasty result without any complications.
Servings: donuts
Equipment
- 2 donut tins
Ingredients
Butternut Squash donuts
- 1 ¼ cup all-purpose flour spooned and leveled
- 1 teaspoon cinnamon powdered
- 1/4 teaspoon nutmeg powdered
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup packed brown sugar
- 2 Large eggs room temperature
- 1/2 cup butternut squash pureéd
- 1 teaspoon vanilla extract
Cinnamon-Sugar Coating
- 1/3 cup granulated sugar
- 1 tablespoon cinnamon powdered
- 1/4 cup unsalted butter melted
Instructions
- Pre-heat oven to 350 F. Grease a silicone donut mold with baking spray and set aside
- Begin by combining the dry ingredients in a separate bowl (flour, cinnamon, nutmeg, baking soda, baking powder, and salt).1 ¼ cup (156.3 g) all-purpose flour, 1 teaspoon cinnamon, 1/4 teaspoon (0.3 teaspoon) nutmeg, 1/2 teaspoon (0.5 teaspoon) baking soda, 1 teaspoon baking powder, 1/4 teaspoon (0.3 teaspoon) salt
- In a large bowl, blend oil and sugar for a minute. Add eggs one at a time, mixing after each addition. Add the butternut squash, vanilla extract, and mix.1/2 cup (118.3 ml) vegetable oil, 3/4 cup (165 g) packed brown sugar, 1/2 cup (70 g) butternut squash, 1 teaspoon vanilla extract, 2 Large eggs
- Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
- With a piping bag, fill the donut pan about 2/3 full. Bake for 10-15 minutes in the preheated oven, or until golden brown and when a toothpick inserted in the middle comes out clean. Once out of the oven for a minute, take them out of the tin and transfer them to a wire rack.
- For the cinnamon sugar coating, combine granulated sugar and cinnamon in a bowl. Melt butter for coating. Dip the warm donuts in melted butter and coat them entirely with the cinnamon sugar mixture and enjoy1/3 cup (66.7 g) granulated sugar, 1 tablespoon cinnamon, 1/4 cup (56.8 g) unsalted butter
Notes
Expert Tips for the best butternut squash baked donuts
- Place the donut pans on a baking sheet to keep them from bending or flipping over.
- Make sure your ingredients are at room temperature. Don't skip this step! Eggs work better when they're at room temperature. If you're short on time, cover the eggs completely and let them sit in warm (not hot) water for 5 minutes.
- Avoid overmixing. Once you add the flour, mix until just combined to prevent your donuts from becoming too cake-like.
- Fill the donut pans only 2/3 full. Don't go beyond that to prevent them from overflowing.
- Cool the donuts on a wire rack. After they've been out of the oven for 1 minute, flip the donut pan over the counter and place them on a wire rack to cool completely.
- Coat your donuts while they're still warm.
