Pumpkin Spiced Baked Donuts
What really takes these donuts over the top is the coating. As soon as they’re out of the oven and slightly cooled, you brush them with melted butter and roll them in a cinnamon-sugar mixture that adds a satisfying crunch and an extra layer of flavor.
Equipment
- Donut Pan
- Mixing Bowls
- Whisk & spatula
- Measuring Cups & Spoons
- Cooling Rack
- Pastry brush (optional)
Ingredients
For the Donuts:
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ½ tsp salt
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- ¾ cup canned pumpkin puree
- 2 large eggs
- ½ cup vegetable oil or melted coconut oil
- ¼ cup milk any kind
- 1 tsp vanilla extract
For the Cinnamon-Sugar Coating:
- ¼ cup unsalted butter melted
- ½ cup granulated sugar
- 1 ½ tsp ground cinnamon
Instructions
Step 1: Preheat the Oven and Prep the Pan
- Preheat your oven to 350°F (175°C).
- Lightly grease your donut pan with non-stick spray or a little oil to ensure the donuts release easily after baking.
- Pro Tip: If you're using a non-stick pan, still grease it lightly—just to be safe. Pumpkin batter can be a bit sticky!
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together:
- 1 ¾ cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- All the spices: cinnamon, nutmeg, cloves, ginger
- ½ tsp salt
- Set aside once it’s well combined.
Step 3: Combine the Wet Ingredients
- In a large bowl, add:
- ½ cup brown sugar
- ½ cup granulated sugar
- ¾ cup pumpkin puree
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
- Whisk everything until the mixture looks smooth and creamy.
- Pro Tip: Whisk thoroughly to make sure the sugars dissolve into the wet mixture—this helps create a uniform texture in the baked donuts.
Step 4: Add Dry to Wet
- Gradually add the dry mixture into the wet bowl in two parts.
- Use a spatula or wooden spoon to gently stir until just combined.
- Don’t overmix—stop as soon as there are no visible flour streaks.
- Pro Tip: Overmixing can make your donuts dense instead of soft and tender.
Step 5: Fill the Donut Pan
- Spoon the batter into a large zip-top bag or piping bag. Snip off the end.
- Pipe the batter evenly into the greased donut cavities—fill each about ¾ full.
- Pro Tip: Using a bag makes filling the pan so much cleaner and quicker than spooning it in.
Step 6: Bake
- Place the pan in the oven and bake for 12–14 minutes, or until the tops spring back lightly when touched.
- A toothpick inserted should come out clean.
Step 7: Cool
- Let the donuts cool in the pan for 5 minutes, then carefully transfer them to a cooling rack.
- Allow to cool for another 10 minutes before adding the coating.
Step 8: Make the Cinnamon-Sugar Coating
- In a small bowl, stir together ½ cup granulated sugar and 1 ½ tsp cinnamon.
- In a separate bowl, melt ¼ cup butter.
Step 9: Coat the Donuts
- Once the donuts are warm (not hot), brush each one with melted butter.
- Immediately roll or sprinkle them with the cinnamon-sugar mixture until fully coated.
- Pro Tip: Coating while still slightly warm helps the cinnamon-sugar stick better and adds that perfect crisp finish.
Notes
Nutritional Value (Per Donut — Approximate)
- Calories: ~240
- Carbohydrates: ~32g
- Protein: ~2g
- Fat: ~11g
- Saturated Fat: ~3g
- Cholesterol: ~30mg
- Sodium: ~160mg
- Sugar: ~18g
- Fiber: ~1g