Description
These Baked Pumpkin Donuts are a moist and flavorful fall treat, infused with warm spices like cinnamon, nutmeg, and cloves. Lightly sweetened with brown and granulated sugars and coated in a cinnamon sugar glaze, these donuts are baked for a healthier twist on the classic fried doughnut.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
Wet Ingredients
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup milk
Cinnamon Sugar Coating
- 1/4 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) and lightly grease a donut pan to prevent sticking during baking.
- Mix Dry Ingredients: In a medium bowl, combine all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Stir thoroughly to evenly distribute the spices and leavening agents.
- Mix Wet Ingredients: In a separate large bowl, whisk granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Fold gently to avoid overmixing, ensuring a light and tender batter.
- Fill Donut Pan: Transfer the batter to a piping bag or a zip-top bag with a corner snipped off. Pipe the batter evenly into the donut pan wells, filling each about two-thirds full.
- Bake the Donuts: Place the pan in the preheated oven and bake for 10–12 minutes. The donuts are done when they spring back lightly when pressed. Remove the pan from the oven and let the donuts cool slightly before removing from the pan.
- Prepare Cinnamon Sugar Coating: Melt the unsalted butter in a small bowl. In another bowl, mix granulated sugar and ground cinnamon to create the coating.
- Coat Donuts: Once the donuts are cool enough to handle, brush each donut with melted butter and then dip it into the cinnamon sugar mixture until fully coated.
- Serve: Allow the coated donuts to set on a wire rack before serving. Enjoy these warm, spiced pumpkin treats with a cup of coffee or tea.
Notes
- For a dairy-free version, substitute milk with almond or oat milk and use a dairy-free butter alternative for the coating.
- Ensure not to overmix the batter to keep the donuts tender and fluffy.
- Don’t overfill the donut wells; batter should only fill about two-thirds to allow room for rising.
- Donuts are best enjoyed fresh but can be stored in an airtight container at room temperature for 2 days.
- If you don’t have a piping bag, use a plastic zip-top bag with a small corner cut off to pipe batter easily.
