Description
These easy baked pumpkin donuts are a delicious fall treat made with pumpkin puree and warm spices, coated in a buttery cinnamon sugar mixture. Perfect for a cozy breakfast or snack, they are moist, flavorful, and simple to prepare using an oven and a donut pan.
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 Pan: Preheat the oven to 350ºF and spray a donut pan with non-stick cooking spray to prevent sticking. Set the pan aside.
- Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk until smooth and well combined.
- Combine Dry Ingredients: In a separate smaller bowl, mix the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.
- Mix Batter: Gradually add the dry ingredients into the wet ingredients, gently folding with a spatula until just combined. Avoid over mixing to keep donuts tender.
- Fill Donut Pan: Transfer the batter to a piping bag or a ziplock bag with a corner snipped off. Pipe the batter evenly into the six donut cavities.
- Bake Donuts: Bake for 16 minutes or until a toothpick inserted comes out clean. Let the donuts cool in the pan for 10 minutes.
- Cool Donuts: Carefully flip the pan upside down to release donuts onto a cooling rack and let them cool for at least 10 more minutes until completely cool.
- Prepare Cinnamon Sugar Coating: Melt butter in the microwave, then brush the cooled donuts with the melted butter using a pastry brush or dip each side quickly in the butter.
- Coat Donuts: Mix sugar and cinnamon in a bowl. Roll each butter-coated donut in the cinnamon sugar mixture to evenly coat both sides.
Notes
- For a richer flavor, you can substitute vegetable oil with melted coconut oil or butter.
- If pumpkin pie spice is unavailable, use a blend of cinnamon, nutmeg, ginger, and cloves.
- Ensure donuts are completely cool before applying the cinnamon sugar coating to prevent soaking.
- Use a piping bag for clean and even donut batter placement; a ziplock bag cut at the corner is an easy alternative.
- Store donuts in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition
- Serving Size: 1 donut
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 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
