Pumpkin Donuts with Cinnamon Sugar Coating
Delicious baked pumpkin donuts coated in cinnamon sugar, perfect for fall and sure to warm your heart.
Equipment
- Donut pan
- Mixing Bowls:
Ingredients
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 0.5 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 1.5 teaspoons Ground Cinnamon
- 0.5 teaspoon Ground Ginger
- 0.25 teaspoon Ground Nutmeg
- 0.25 teaspoon Ground Cloves Or allspice
- 0.75 cup Light Brown Sugar Packed
- 0.5 cup Granulated Sugar For the batter
- 0.5 cup Unsalted Butter Melted and slightly cooled
- 2 large Eggs Room temperature
- 2 cups Pumpkin Puree
- 2/3 cup Granulated Sugar For coating
- 2 teaspoons Ground Cinnamon For coating
- 6 tablespoons Melted Unsalted Butter For coating
Instructions
- Preheat your oven to 350°F (177°C) and grease a donut pan with nonstick spray.
- In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In a separate bowl, mix brown sugar, granulated sugar, and melted butter. Add eggs and pumpkin puree, whisking until smooth.
- Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix.
- Fill the donut cavities about three-quarters full with the batter.
- Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
- Cool the donuts in the pan for a few minutes before transferring to a wire rack to cool completely.
- In a small bowl, mix together granulated sugar and cinnamon for the coating.
- Brush the warm donuts with melted butter and roll them in the cinnamon sugar mixture until coated.
- Serve warm and enjoy!
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Notes
Store leftovers in an airtight container at room temperature for up to 2 days.