These delightful Pumpkin Cinnamon Sugar Donuts are the epitome of autumn comfort. Infused with warm pumpkin spice, a hint of cinnamon, and coated in a crunchy sugar topping, they offer the perfect balance of soft, fluffy interiors and crisp exteriors. Whether you’re looking to celebrate fall flavors or just crave a cozy snack, these baked donuts are a must-try. Easy to make, they fill your kitchen with the irresistible aroma of pumpkin and spices, making every bite feel like a warm embrace of fall.
Ingredients:
For the donuts:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ¼ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
For the cinnamon-sugar coating:
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- ¼ cup unsalted butter, melted
Instructions:
- Preheat and Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease a donut pan with non-stick spray or butter. - Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. - Mix Wet Ingredients:
In a separate bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, egg, milk, vegetable oil, and vanilla extract until smooth and combined. - Combine Wet and Dry Ingredients:
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix, as this can make the donuts dense. - Fill the Donut Pan:
Spoon the batter into a piping bag or use a spoon to fill each donut cavity about ¾ full. Smooth the tops with a spatula if necessary. - Bake:
Bake for 12-15 minutes or until a toothpick inserted into the center of a donut comes out clean. Let the donuts cool in the pan for 5 minutes before transferring to a wire rack to cool completely. - Prepare the Cinnamon-Sugar Coating:
In a small bowl, combine the granulated sugar and cinnamon. In another bowl, melt the butter. - Coat the Donuts:
Once the donuts are slightly cooled, lightly brush each donut with melted butter, then dip them into the cinnamon-sugar mixture until fully coated. - Serve:
Enjoy these Pumpkin Cinnamon Sugar Donuts fresh, or store them in an airtight container for up to 3 days. Perfect with a hot cup of coffee or cider!