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Baked Pumpkin Donuts Recipe

Baked Pumpkin Donuts Recipe
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★★★★★

5.2 from 12 reviews

Deliciously spiced baked pumpkin donuts coated in a cinnamon sugar mixture, perfect for a cozy fall treat. These donuts are moist, flavorful, and easy to prepare with simple pantry ingredients, making them an ideal dessert or breakfast option during the pumpkin season.

Ingredients

Scale

Dry Ingredients

  • 2 cups (250 g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves or allspice

Wet Ingredients

  • ¾ cup (150 g) packed light brown sugar
  • ½ cup (100 g) granulated sugar
  • ½ cup (113 g) unsalted butter, melted and slightly cooled
  • 2 large eggs, room temperature
  • 2 cups (425 g or one 15 oz can) pumpkin puree

Topping

  • ⅔ cup (133 g) granulated sugar
  • 2 tsp ground cinnamon
  • 6 tbsp (85 g) melted unsalted butter

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a donut pan with nonstick spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until well combined.
  3. Combine Sugar and Butter: In a separate bowl, whisk the light brown sugar, granulated sugar, and melted butter until the mixture is smooth and fully incorporated.
  4. Add Eggs and Pumpkin: Crack the eggs into the sugar and butter mixture and whisk until smooth. Stir in the pumpkin puree until evenly mixed.
  5. Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet mixture, stirring until no pockets of flour remain. Take care not to overmix to keep the donuts tender.
  6. Fill Donut Pan: Spoon or pipe the batter into the prepared donut pan cavities, filling each about three-quarters full to allow space for rising.
  7. Bake Donuts: Bake in the preheated oven for 12 to 14 minutes, or until a toothpick inserted into the donuts comes out clean.
  8. Cool Slightly: Let the donuts cool in the pan for 2 to 3 minutes before transferring them to a wire rack to cool completely.
  9. Prepare Topping and Coat Donuts: Mix the granulated sugar and ground cinnamon in a bowl. Brush each warm donut with melted butter, then roll the donut in the cinnamon sugar to coat evenly.
  10. Serve or Store: Enjoy the donuts warm or let them cool completely before storing in an airtight container to maintain freshness.

Notes

  • Use canned pumpkin puree or homemade pumpkin puree for best results; do not use pumpkin pie filling.
  • Don’t overmix the batter to ensure light and fluffy donuts.
  • If you don’t have a donut pan, muffin tins can be substituted, but the shape will differ.
  • These donuts are best enjoyed within 2 days but can be frozen for up to 1 month.
  • For vegan version, substitute eggs with flax eggs and use dairy-free butter alternatives.

Nutrition

Keywords: baked pumpkin donuts, pumpkin recipe, cinnamon sugar donuts, fall donuts, easy pumpkin dessert

Find it online: https://recipeswithmia.com/baked-pumpkin-donuts-recipe/