Description
These Baked Pumpkin Donuts are the quintessential fall treat, soft and fluffy with warm spices and rich pumpkin flavor.
Ingredients
Scale
- 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
- 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
- â…” cup (133 g) granulated sugar
- 2 tsp ground cinnamon
- 6 tbsp (85 g) melted unsalted butter
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a donut pan with nonstick spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a separate bowl, whisk together the brown sugar, granulated sugar, and melted butter until smooth.
- Add the eggs to the sugar mixture and whisk until blended. Stir in the pumpkin puree.
- Gently combine the wet and dry ingredients, mixing until no flour pockets remain.
- Spoon or pipe the batter into the prepared donut pan, filling each cavity about ¾ full.
- Bake for 12-14 minutes or until a toothpick comes out clean.
- Let cool in the pan for 2-3 minutes before transferring to a wire rack.
- Mix cinnamon and sugar in a small bowl. Brush warm donuts with melted butter and roll in the cinnamon-sugar mix.
- Serve warm or store in an airtight container.
Notes
To lighten the recipe, consider using coconut sugar, unsweetened applesauce, or gluten-free flour as alternatives.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 190
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg