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Pumpkin Donuts

Pumpkin Donuts
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★★★★★

5 from 30 reviews

Delight in these soft and spiced pumpkin donuts, perfectly coated with a warm cinnamon sugar blend. Baked instead of fried, these donuts offer a moist texture with the comforting flavors of pumpkin pie spices. Ideal for a cozy fall breakfast or an anytime treat.

Ingredients

Scale

Wet Ingredients

  • ½ cup pumpkin puree
  • ¼ cup milk
  • ¼ cup vegetable oil
  • ½ cup brown sugar

Dry Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg

Cinnamon Sugar Coating

  • ⅓ cup granulated sugar
  • 2 tablespoons butter (melted)
  • 1 teaspoon cinnamon

Instructions

  1. Preheat the oven: Set your oven to 350ºF (177ºC) and lightly grease a donut pan with non-stick cooking spray. This prevents sticking and ensures easy removal.
  2. Mix wet ingredients: In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk until fully blended.
  3. Combine dry ingredients: In a separate smaller bowl, mix the all-purpose flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Gradually fold these dry ingredients into the wet mixture using a spatula, stirring just until combined to keep the batter light.
  4. Fill the donut pan: Transfer the batter into a piping bag or a resealable plastic bag with one corner snipped off. Pipe the batter evenly into the six donut cavities, filling each about 3/4 full.
  5. Bake the donuts: Place the pan in the oven and bake for 15-16 minutes. Test doneness by inserting a toothpick into the center; it should come out clean. Let the donuts cool in the pan for 10 minutes afterward.
  6. Cool the donuts: Invert the donut pan onto a cooling rack to release the donuts. Allow them to cool completely, for at least another 10 minutes, so the coating adheres properly.
  7. Prepare cinnamon sugar coating: Melt 2 tablespoons of butter in the microwave. Using a pastry brush, coat each cooled donut with the melted butter. Alternatively, quickly dip each side of the donut into the butter if you don’t have a brush.
  8. Apply cinnamon sugar: In a small bowl, combine the granulated sugar and 1 teaspoon cinnamon. Roll or sprinkle each butter-coated donut in the cinnamon sugar mixture, flipping to coat all sides evenly.

Notes

  • Use canned pumpkin puree or homemade for best consistency.
  • The pumpkin pie spice can be substituted with a homemade mix of cinnamon, nutmeg, ginger, and cloves.
  • Be careful not to overmix the batter to keep donuts tender.
  • Baking time may vary slightly based on oven differences; keep an eye after 14 minutes.
  • To make these gluten-free, substitute all-purpose flour with a gluten-free flour blend.
  • Store leftover donuts in an airtight container at room temperature up to 2 days or refrigerate for up to 5 days.
  • For a vegan version, substitute milk with almond or soy milk and use a plant-based butter alternative.

Nutrition

Keywords: Pumpkin donuts, baked donuts, fall recipe, pumpkin spice, cinnamon sugar donuts, breakfast donut

Find it online: https://cookwithlea.com/pumpkin-donuts/