Baked Pumpkin Donuts with Cinnamon Sugar Coating
Light, fluffy, and full of delicious pumpkin-spice flavor, these Baked Pumpkin Donuts are the perfect treat for Fall!
Equipment
- donut pan
Ingredients
Baked Pumpkin Donuts
- 1/4 cup Unsalted Butter, at room temperature
- 2 cups All-Purpose Flour, properly measured †
- 2 tsp Baking Powder
- 1 tsp Kosher Salt
- 1 ½ tsp Cinnamon
- 1/2 tsp Ground Ginger
- 1/2 tsp Allspice
- 1/4 tsp Nutmeg
- 1/3 cup Vegetable Oil
- 1 cup White Sugar
- 1/2 cup Dark Brown Sugar
- One 15oz Can Pumpkin Puree (about 2 cups)
- 1 tsp Vanilla
- 3 Large Eggs
Cinnamon Sugar Coating
- 1/4 cup Butter, melted
- 3/4 cup White Sugar
- 1 tbsp Cinnamon
Instructions
Baked Pumpkin Donuts
- In a small sauce over medium heat, add butter and bring to a boil. Continue heating over medium heat, constantly stirring until the butter has turned a nutty brown color. It may be hard to see the color if your butter is foaming a lot, so periodically take it off the heat to check the color. Remove from heat, place into a heat proof glass and then into the freezer to cool off for 15-30 minutes. When ready, the butter should still be liquid and just barely warm to the touch.
- Preheat oven to 350°F, and prepare 4 donut pans with cooking spray. Next, in a medium mixing bowl, add flour, baking powder, salt, and all the spices. Whisk together to combine, then set aside.
- In a large mixing bowl, add oil, cooled brown butter, white sugar, and brown sugar. Beat with a hand-mixer until smooth. Add pumpkin puree and vanilla, then beat again until well-combined and smooth. Finally, add eggs in, one at a time, and beat until smooth.
- Add dry ingredients to the wet ingredients, and beat just until smooth.
- Add batter to donut pans by spoon or using a piping bag, then transfer to oven to bake for 13 minutes, or until an inserted toothpick comes out clean. Allow to cool completely before coating with cinnamon sugar.
Cinnamon Sugar Coating
- Add cinnamon and sugar to a medium size bowl, then whisk together until well-combined.
- Lightly brush each donut with melted butter, then place the donut into the cinnamon sugar, and toss to coat.
Notes
† to measure flour correctly, use a spoon to scoop the flour into the measuring cup, then level off with a straight edge. Do not pack the flour into the cup, or scoop with the measuring cup straight from the bag/container. Alternatively, weigh the flour (1 cup = 120g or 4oz).