Baked Pumpkin Donuts with Cinnamon Sugar Coating Recipe
Delight in these moist and flavorful Baked Pumpkin Donuts, featuring warm fall spices and a cinnamon sugar coating. Perfectly tender and lightly sweetened, these donuts are baked instead of fried for a lighter, easy-to-make treat that captures the essence of pumpkin season.
- Prep Time: 7 minutes
- Cook Time: 14 minutes
- Total Time: 21 minutes
- Yield: 16 donuts
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (or allspice)
Donut Batter
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter (melted and slightly cooled)
- 2 large eggs (room temperature)
- 2 cups pumpkin puree (one 15 oz can)
Topping
- 2/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 6 tablespoons melted unsalted butter
Instructions
- Preheat and Prepare Donut Tin: Preheat your oven to 350° F. Grease a donut tin with cavities about 3 ¾-inch diameter using nonstick spray and set it aside to ensure easy donut removal after baking.
- Whisk Dry Ingredients: In a large bowl, combine the all-purpose flour, baking soda, baking powder, salt, and all the ground spices (cinnamon, ginger, nutmeg, and cloves or allspice). Whisk thoroughly to distribute the leavening agents and spices evenly. Set this bowl aside.
- Combine Wet Ingredients: In a medium bowl, whisk together the brown sugar, granulated sugar, and melted unsalted butter until the butter is fully absorbed. Add the eggs and whisk vigorously until the mixture is smooth and well combined. Stir in the pumpkin puree until fully incorporated.
- Mix Wet and Dry Ingredients: Pour the wet pumpkin mixture into the bowl of dry ingredients. Gently mix until just combined and no pockets of flour remain. Be careful not to over-mix as this can make the donuts dense.
- Fill Donut Tin: Spoon or pipe the batter into the prepared donut cavities, filling each about 3/4 full to allow room for rising during baking.
- Bake the Donuts: Place the donut tin in the preheated oven and bake for 12 to 14 minutes, or until a toothpick inserted into the center of a donut comes out with little to no crumbs. Once baked, let the donuts cool in the pan for several minutes before transferring them to a wire rack to cool slightly.
- Prepare Cinnamon Sugar Coating: While the donuts are still warm, whisk together granulated sugar and ground cinnamon in a shallow bowl. Lightly brush each donut with melted unsalted butter, then generously coat them in the cinnamon sugar mixture to create a sweet and spiced finish.
Notes
- Make sure to not overmix the batter to keep donuts light and fluffy.
- Use room temperature eggs for better incorporation and a smoother batter.
- Cool the donuts slightly before coating to ensure the cinnamon sugar sticks without melting off.
- Donuts are best enjoyed fresh but can be stored in an airtight container at room temperature for 2 days.
- For a dairy-free version, substitute melted butter with coconut oil and check the sugar for vegan compliance.
