Cinnamon Sugar Baked Pumpkin Donuts
User Reviews
4.8
Cinnamon Sugar Baked Pumpkin Donuts
Description
Combining all-purpose flour with a mix of warming spices—including cinnamon, ginger, nutmeg, and cloves—this recipe balances spice with the natural sweetness of pumpkin puree and brown sugar. The wet ingredients include egg, milk, and melted butter, creating a smooth batter.
Using a piping method to fill a greased donut pan ensures uniform, clean shapes. Baking at 350°F for 9 to 11 minutes yields donuts that spring back when lightly pressed, indicating doneness. After cooling, the donuts receive a buttery coating and a toss in cinnamon sugar which forms a sweet, spiced crust.
The recipe makes six donuts and includes notes on baking donut holes or muffins as variations. These baked donuts offer a softer, less greasy alternative to fried versions, with a moist interior and a cinnamon-sugar sweetness that complements the pumpkin warmly.
The donuts are best consumed fresh on the first day, as the coating is most pronounced then. The recipe uses extra butter and cinnamon sugar for thorough coating coverage, accounting for leftover amounts.
Ingredients
Special Equipment
- Donut pan or mini muffin tin
Pumpkin Donuts
- 1 cup all-purpose flour 120g
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon *
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- Pinch cloves ground
- 1/4 teaspoon salt
- 1/3 cup pumpkin puree
- 1/3 cup brown sugar
- 1 egg large
- 1/4 cup milk any percentage
- 2 tablespoons butter melted and cooled, unsalted, 1 oz
Cinnamon Sugar Topping
- 1/4 cup butter unsalted, 2 oz
- 1/2 cup granulated sugar 100g
- 1/2 teaspoon cinnamon
Instructions
- Preheat your oven to 350°F and lightly grease your donut pan (or muffin tin).
- In a small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- In a medium bowl, combine pumpkin puree, brown sugar, egg, milk, and melted butter. Whisk together until smooth. Add flour mixture and stir until just combined.
- Place a large disposable plastic bag over a cup and transfer batter to the bag. Snip off one of the corners and "pipe" the batter into your prepared donut pan, filling about 3/4 of the way full. This will make exactly 6 donuts.
- Bake for 9 to 11 minutes, until the donut tops spring back when lightly pressed with your finger. When pan is cool enough to handle, turn donuts out on a cooling rack.
To Coat
- Add melted butter to a small bowl large enough for dipping. In a second bowl of the same size, stir together sugar and cinnamon. Dip a donut first in the butter, letting any excess drip off and then dip in the cinnamon sugar, tossing to coat.
- Repeat with remaining donuts and enjoy!
Notes
- If pumpkin pie spice is available, it can replace the individual spices with 3/4 teaspoon.
- Donut holes can be baked in mini muffin tins for 7 to 10 minutes; donut muffins take about 14 minutes.
- These donuts are best eaten on the first day for optimal freshness and coating texture.
- The recipe provides extra butter and cinnamon sugar to ensure adequate coating on all donuts.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6donuts
Amount Per Serving
Calories 257 kcal
% Daily Value*
| Calories | 257kcal | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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