Pumpkin Donuts
Pumpkin donuts with a spiced cinnamon sugar topping. Easy to make, baked, sweet and perfectly spiced. A must have for fall baking!
Servings: 10 donuts
Ingredients
pumpkin donuts
- 1 ¾ cups all-purpose flour 218g
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground nutmeg
- ¼ cup unsalted butter melted 57g
- ½ cup brown sugar packed 100g
- 1 large egg
- ¾ cup pumpkin puree 170g
- ½ cup milk 125mL
- 1 ½ teaspoons pure vanilla extract
spiced sugar topping
- ¾ cup granulated sugar 150g
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ cup melted butter 57g
Instructions
- Preheat the oven to 350°F. Prepare 2 donut pans with butter or spray with nonstick cooking spray. Set aside.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, pumpkin pie spice and nutmeg. Set aside.
- In a medium bowl, whisk together the melted butter, brown sugar and egg. Then add the pumpkin puree, milk and vanilla and whisk until well combined. Add the wet ingredients to the dry ingredients and mix with a spatula until combined.
- Transfer the batter into the prepared donut pans. Bake until a toothpick inserted in the center comes out clean, about 8-10 minutes. Allow the donuts to cool in the pans for 5 minutes, then remove to cool on a wire rack.
- While the donuts cool, prepare the topping: in a bowl combine the sugar, pumpkin pie spice and cinnamon.
- Once donuts are cool enough to handle, use a pastry brush to coat each donut with melted butter, then dip each side of the donut into the spice sugar mixture.
Notes
Pumpkin donuts are best served immediately. Donuts will stay fresh in an air tight container at room temperature for up to 2 days. They also freeze well for up to 3 months. Allow to defrost overnight in the refrigerator.
If you don't have a donut pan, you can bake in a muffin tin. You will get 10-12 muffins and they will take 5-10 minutes longer to bake.