Description
These Baked Pumpkin Donuts are a delightful fall treat, featuring a moist pumpkin-infused batter spiced with cinnamon, ginger, nutmeg, and cloves. They are baked to perfection and coated with a buttery cinnamon sugar topping, making them a perfect blend of sweet, spicy, and soft donut goodness without the need for 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 (175° C). Grease a donut pan with nonstick spray, ensuring the cavities, which are about 3 ¾ inches in 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, ground cinnamon, ground ginger, ground nutmeg, and ground cloves or allspice until evenly combined. Set this aside as your dry mix.
- Combine Wet Ingredients: In a separate medium bowl, whisk the light brown sugar, granulated sugar, and melted butter together until the butter is fully absorbed. Add the eggs and whisk vigorously until well combined and smooth. Fold in the pumpkin puree thoroughly.
- Combine Wet and Dry Mixtures: Pour the wet pumpkin mixture into the bowl with the dry ingredients. Gently mix using a spatula or spoon just until there are no visible pockets of flour; be careful not to over-mix to keep the donuts tender and light.
- Fill Donut Pan and Bake: Spoon or pipe the batter evenly into the prepared donut pan cavities, filling each about three-quarters full. Bake in the preheated oven for 12 to 14 minutes, or until a toothpick inserted into the center of a donut comes out with little to no crumbs attached.
- Cool the Donuts: Allow the donuts to cool in the pan for a few minutes to firm up, then carefully transfer them to a wire rack to cool slightly but remain warm enough for coating.
- Prepare Cinnamon Sugar Topping: While the donuts are still slightly warm, whisk together granulated sugar and ground cinnamon in a shallow dish. Lightly brush each donut with the melted butter, then generously coat them by rolling or sprinkling in the cinnamon sugar mixture until well covered.
Notes
- Use room temperature eggs to help the batter mix more evenly.
- Do not overmix the batter to ensure light and fluffy donuts.
- If you do not have a donut pan, you can use a muffin pan for a similar effect but the shape will differ.
- Store donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Reheat donuts slightly before serving to restore softness.
Nutrition
- Serving Size: 1 donut
- Calories: 180 kcal
- Sugar: 17 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
