Description
These Easy Baked Pumpkin Donuts are a delightful treat combining the warm flavors of pumpkin and spices, baked to perfection and coated with a cinnamon sugar mixture for a sweet, crunchy finish. Perfect for a cozy autumn breakfast or snack.
Ingredients
Scale
Donut Batter
- ½ cup pumpkin puree
- ¼ cup milk
- ¼ cup vegetable oil
- 1 cup all purpose flour
- ½ cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
Cinnamon Sugar Coating
- ⅓ cup granulated sugar
- 2 tablespoons butter, melted
- 1 teaspoon cinnamon
Instructions
- Preheat and Prepare: Preheat the oven to 350ºF and spray a donut pan with non-stick cooking spray. Set it aside.
- Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk until well combined.
- Combine Dry Ingredients: In a smaller bowl, mix together the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.
- Combine Batter: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined to avoid overmixing.
- Fill Donut Pan: Transfer the batter to a piping bag or a ziplock bag with the corner cut off. Pipe the batter evenly into each of the six donut cavities.
- Bake the Donuts: Bake for 16 minutes or until a toothpick inserted in the center comes out clean. Let the donuts cool in the pan for 10 minutes.
- Cool Donuts: Flip the pan upside down to release the donuts onto a cooling rack and let them cool for at least 10 more minutes.
- Prepare Cinnamon Sugar: Melt 2 tablespoons of butter in the microwave. Use a pastry brush to coat the cooled donuts with melted butter, or quickly dip each side of the donut in the butter if no brush is available.
- Coat Donuts: Combine the granulated sugar and cinnamon in a bowl. Dip each butter-coated donut into the cinnamon sugar mixture, flipping to coat both sides evenly.
Notes
- For a dairy-free option, substitute the milk and butter with plant-based alternatives.
- Ensure not to overmix the batter to keep the donuts light and fluffy.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
- If you don’t have a donut pan, you can use a muffin tin but adjust baking time accordingly.
- Store leftover donuts in an airtight container at room temperature for up to 2 days for best freshness.
Nutrition
- Serving Size: 1 donut
- Calories: 190 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 5 mg
