Description
These baked pumpkin donuts are a delightful fall treat, perfectly spiced and coated in a cinnamon sugar mixture. Moist and tender with warm spices like cinnamon, nutmeg, and ginger, these donuts offer a healthier alternative to fried versions while maintaining rich flavor.
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: Preheat your oven to 350° F (175° C). Grease a donut pan with 3 ¾-inch diameter cavities using nonstick spray to ensure the donuts do not stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and all the spices including cinnamon, ginger, nutmeg, and cloves or allspice. Set this mixture aside to keep the dry ingredients evenly combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together 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. Then stir in the pumpkin puree thoroughly.
- Mix Batter: Pour the wet ingredients into the bowl with dry ingredients. Mix gently until no pockets of flour remain, being careful not to over-mix to keep the batter light and tender.
- Fill Donut Pan: Spoon or pipe the batter evenly into the prepared donut pan cavities, filling each about three-quarters full.
- Bake: Place the donut pan in the preheated oven and bake for 12 to 14 minutes. The donuts are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs attached.
- Cool Donuts: Allow the donuts to cool in the pan for a couple of minutes before transferring them carefully to a wire rack to cool slightly but remain warm.
- Apply Topping: To make the cinnamon sugar coating, whisk together the granulated sugar and cinnamon in a small bowl. While the donuts are still a bit warm, lightly brush each with melted butter using a pastry brush, then generously coat them by dipping or sprinkling with the cinnamon sugar mixture.
Notes
- Do not overmix the batter to avoid dense donuts; a few small lumps are okay.
- Use room temperature eggs to help with better mixing and rise.
- For a dairy-free version, substitute butter with a vegan butter or coconut oil and ensure pumpkin puree has no additives.
- Donuts are best eaten the same day but can be stored in an airtight container for 1-2 days.
- If you don’t have a donut pan, use a muffin pan as an alternative, adjusting baking time slightly.
- Leftover cinnamon sugar can be stored in an airtight container for up to one week.
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 16g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
