Description
These Baked Pumpkin Donuts are a moist and flavorful treat, perfect for fall or any time you crave a comforting, spiced dessert. Made with pumpkin puree and a blend of warming spices, these donuts are baked to perfection and coated with a buttery cinnamon sugar glaze for an irresistible finish.
Ingredients
Units
Scale
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 (425 g or one 15 oz can) 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: Preheat your oven to 350°F (175°C). Grease a donut tin with nonstick spray, ensuring the cavities (3 ¾-inch diameter) are well coated to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and the spices: cinnamon, ginger, nutmeg, and cloves or allspice. Set this dry mixture aside.
- Combine Wet Ingredients: In a separate medium bowl, whisk the light brown sugar, granulated sugar, and melted butter until the butter is fully absorbed. Add in the eggs and whisk vigorously until the mixture is smooth and fully combined. Stir in the pumpkin puree until evenly incorporated.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently mix with a spatula or wooden spoon until there are no pockets of flour remaining. Be careful not to overmix, as this can make the donuts tough.
- Fill Donut Tin and Bake: Spoon or pipe the batter into the prepared donut pan cavities, filling each almost completely. Bake in the preheated oven for 12 to 14 minutes, or until a toothpick inserted in the center comes out clean or with minimal crumbs. Allow the donuts to cool in the pan for a couple of minutes before transferring them to a wire rack to cool further.
- Prepare Cinnamon Sugar Coating: While the donuts are still a bit warm, whisk together the granulated sugar and cinnamon in a shallow bowl. Lightly brush each donut with melted butter using a pastry brush, then generously coat the donuts in the cinnamon sugar mixture by rolling or sprinkling.
Notes
- Use room temperature eggs for better incorporation and a tender texture.
- Do not overmix the batter to avoid dense donuts.
- Make sure to grease the donut pan well to prevent sticking.
- Store leftover donuts in an airtight container for up to 2 days or freeze for longer storage.
- For a dairy-free option, substitute butter with a plant-based alternative.
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
