Description
These Spiced Baked Pumpkin Donuts are a delightful autumn treat featuring tender baked donuts infused with warm spices and rich pumpkin flavor, coated with a cinnamon sugar mixture for a perfect sweet finish. Easy to make and perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup packed brown sugar
- 1/4 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- Optional: melted butter for brushing
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a donut pan with non-stick cooking spray to ensure the donuts come out easily after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, combine the canned pumpkin puree, brown sugar, milk, vegetable oil, egg, and vanilla extract. Mix thoroughly until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients bowl. Gently fold them together with a spatula until just combined, taking care not to over-mix to preserve the donuts’ tender texture.
- Fill Donut Pan: Spoon the batter into a piping bag or a zip-top bag with the corner cut off. Pipe the batter into each donut cavity, filling about three-quarters full to allow room for rising.
- Bake the Donuts: Place the donut pan in the preheated oven and bake for 10-12 minutes or until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
- Cool the Donuts: Let the donuts cool in the pan for 5 minutes, then transfer them onto a wire rack to cool completely to room temperature.
- Prepare Cinnamon Sugar Coating: While the donuts cool, mix the granulated sugar and ground cinnamon in a shallow dish evenly.
- Coat the Donuts: Optionally, brush each donut lightly with melted butter to help the cinnamon sugar stick better. Then dip each donut into the cinnamon sugar mixture, ensuring an even, generous coating. Allow to set briefly before serving.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Be careful not to over-mix the batter to keep the donuts light and tender.
- The melted butter is optional but helps the cinnamon sugar coating adhere nicely.
- Donuts are best eaten the same day but can be stored in an airtight container for 2-3 days.
- Reheat gently before serving to restore softness.
