Baked Pumpkin Donuts (Print Version)
Soft, autumn-spiced pumpkin donuts baked until golden and coated in sweet cinnamon sugar - no fryer needed!
# Ingredients:
→ Donut Batter
01 -
½ cup pumpkin puree
02 -
¼ cup milk
03 -
¼ cup vegetable oil
04 -
1 cup all purpose flour
05 -
½ cup brown sugar
06 -
1 teaspoon pumpkin pie spice
07 -
1 teaspoon baking powder
08 -
½ teaspoon cinnamon
09 -
¼ teaspoon salt
10 -
¼ teaspoon nutmeg
→ Cinnamon Sugar Coating
11 -
⅓ cup granulated sugar
12 -
2 tablespoons butter, melted
13 -
1 teaspoon cinnamon
# Steps:
01 -
Preheat the oven to 350°F (175°C) and spray a donut pan with non-stick cooking spray. Set aside.
02 -
In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk until smooth and well combined.
03 -
In a smaller bowl, combine the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined.
04 -
Transfer the batter to a piping bag or a ziplock bag with the corner cut off. Pipe the batter into each donut cavity, dividing it evenly among the six donuts.
05 -
Bake for 15-16 minutes, or until a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for 10 minutes.
06 -
Flip the pan upside down to release the donuts onto a cooling rack and let them cool for at least 10 more minutes before applying coating.
07 -
For the cinnamon sugar coating, use a pastry brush to coat the cooled donuts with melted butter, or quickly dip each side of the donut in the butter.
08 -
Combine the cinnamon and sugar in a bowl. Place each buttered donut in the sugar mixture, flipping to coat both sides thoroughly.
# Notes:
01 -
Allow donuts to cool completely before applying the cinnamon sugar coating for the best results.
02 -
These donuts are best enjoyed the day they're made but can be stored in an airtight container for up to 2 days.