Description
These Baked Pumpkin Donuts are a delicious autumn treat featuring a moist pumpkin-spiced batter baked to perfection in a donut pan. Finished with a buttery cinnamon sugar coating, they offer a perfect balance of warm spices and sweetness without the heaviness of frying.
Ingredients
Units
Scale
Dry Ingredients
- 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
Wet Ingredients
- 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 (177° C). Grease a donut tin with 3 ¾-inch diameter cavities using nonstick spray to prevent sticking, and set it aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and warm spices including cinnamon, ginger, nutmeg, and cloves or allspice. Set this mixture aside for later.
- Combine Wet Ingredients: In a medium bowl, whisk the light brown sugar, granulated sugar, and melted butter until the butter is fully absorbed. Add the eggs and whisk vigorously until the mixture is smooth and combined. Stir in the pumpkin puree thoroughly.
- Combine Wet and Dry: Pour the wet pumpkin mixture into the bowl with the dry ingredients. Mix gently until no pockets of flour remain, taking care not to overmix to maintain tender donuts.
- Fill Donut Pan: Spoon or pipe the batter evenly into the prepared donut cavities.
- Bake: Bake at 350° F for 12 to 14 minutes or until a toothpick inserted in the center comes out with little to no crumbs, indicating the donuts are cooked through.
- Cool and Remove: Allow the donuts to cool in the pan for a couple of minutes to set, then carefully transfer them to a wire rack to cool slightly before coating.
- Prepare Coating: In a small bowl, whisk together the granulated sugar and cinnamon for the coating.
- Coat Donuts: While donuts are still a bit warm, lightly brush each with the melted butter. Then, generously roll or sprinkle each donut in the cinnamon sugar mixture to coat completely.
Notes
- Use room temperature eggs to ensure better incorporation into the batter.
- Do not overmix the batter; overmixing can cause dense donuts.
- For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.
- The donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- If you prefer a dairy-free version, use a plant-based butter alternative.
- Make sure to grease the donut pan well to easily remove donuts without breaking.
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 18 g
- Sodium: 170 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
