Description
These baked pumpkin donuts are a delightful fall treat, featuring warm spices and a tender crumb. Coated in a cinnamon sugar mixture, they offer a perfect balance of sweetness and spice without the heaviness of frying. Made with pumpkin puree and aromatic spices, these donuts are moist, flavorful, and ideal for a comforting breakfast or snack.
Ingredients
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Donut Batter
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves or allspice
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 2 cups (one 15 oz can or 425 g) pumpkin puree
Cinnamon Sugar Coating
- 2/3 cup (133 g) granulated sugar
- 2 teaspoons ground cinnamon
- 6 tablespoons (85 g) melted unsalted butter
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350° F. Grease a donut tin with cavities measuring 3¾ inches in diameter using nonstick spray, and set it aside to ensure easy donut removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, and ground cloves or allspice. Set this mixture aside for later.
- Combine Sugars and Butter: In a medium bowl, whisk the light brown sugar, granulated sugar, and melted butter until the butter is fully absorbed. This creates a rich, sugary base for the batter.
- Add Eggs and Pumpkin: To the sugar and butter mixture, add the room temperature eggs and whisk vigorously until thoroughly combined. Stir in the pumpkin puree to incorporate moisture and pumpkin flavor.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl of dry ingredients. Stir gently until no pockets of flour remain, being careful not to over-mix to maintain a tender texture.
- Fill Donut Pan: Spoon or pipe the batter evenly into the prepared donut cavities, filling each about three-quarters full to allow room for rising.
- Bake: Place the donut pan in the preheated oven and bake for 12 to 14 minutes, or until a toothpick inserted into the center of a donut comes out with just a few moist crumbs.
- Cool Donuts: Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool further.
- Prepare Cinnamon Sugar: While the donuts are cooling, whisk together the granulated sugar and ground cinnamon in a small bowl to create the coating.
- Coat Donuts: When the donuts are still slightly warm, lightly brush each with melted butter using a pastry brush, then generously coat them with the cinnamon sugar mixture, ensuring an even and flavorful coating.
Notes
- Ensure your eggs are at room temperature for better mixing and texture.
- Do not over-mix the batter; it should be just combined to keep the donuts tender.
- Use a piping bag or a zip-top bag with the corner cut off to fill the donut pan easily and evenly.
- If you don’t have a donut pan, you can use a muffin tin, though the shape will differ.
- Store the donuts in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute the butter with a plant-based alternative.
- Adding a cream cheese glaze can add an extra layer of flavor if desired.
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 16g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
