Baked Pumpkin Donuts
Baked pumpkin donuts are ready in under 30 minutes. These easy donuts turn out soft, sweet and full of pumpkin spice!
Ingredients
- 2 cupsall purpose flour
- 1 teaspoonbaking soda
- ½ teaspoonbaking powder
- ½ teaspoonsalt
- 1 ½ teaspoonsground cinnamon
- ½ teaspoonground ginger
- ¼ teaspoonground nutmeg
- ¼ teaspoonground cloves (or all spice)
- ¾ cuppacked light brown sugar
- ½ cupgranulated sugar
- ½ cupunsalted butter (melted and slightly cooled)
- 2 largeeggs (room temperature)
- 2 cups(one 15 oz can or 425 g) pumpkin puree
- ⅝ cupgranulated sugar
- 2 teaspoonsground cinnamon
- 6 tablespoonsmelted unsalted butter
Directions
- 1
Preheat oven to 350° F. Grease a donut tin (cavities with 3 ¾-inch diameter) with nonstick spray and set aside.
- 2
In a large bowl, whisk together the flour, baking soda, baking powder, salt and spices. Set aside.
- 3
In a medium bowl, whisk brown sugar, granulated sugar and melted butter together until butter is absorbed. Add eggs and vigorously whisk until combined. Stir in pumpkin puree.
- 4
Pour wet ingredients into the large bowl of dry ingredients and mix until no flour pockets remain (avoid over-mixing). Spoon or pipe batter into prepared donut tin.
- 5
Bake at 350° F for 12 to 14 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let the donuts cool in the pan for a couple minutes before transferring to a wire rack.
- 6
For the topping, whisk together the sugar and cinnamon. While the donuts are still a little warm, lightly brush them with melted butter, then generously coat the donuts in cinnamon sugar.