Easy Baked Pumpkin Donuts
Delightful and cozy pumpkin spice donuts that are easy to make and perfect for any occasion.
Ingredients
Dry Ingredients
- 210 g all-purpose flour
- 1 tsp baking powder
- 0.25 tsp baking soda
- 2 tsp ground cinnamon
- 0.5 tsp ground nutmeg
- 0.5 tsp ground ginger
- 0.25 tsp ground allspice
- 0.25 tsp ground cloves
- 0.5 tsp salt
Wet Ingredients
- 240 g canned pumpkin puree
- 57 g salted butter, melted
- 60 ml vegetable oil
- 100 g granulated sugar
- 100 g light brown sugar
- 2 large eggs, room temperature
- 60 ml whole milk, room temperature
- 1 tsp vanilla extract
Coating
- 56 g unsalted butter, melted
- 0.25 tsp vanilla extract (for coating)
- 100 g granulated sugar (for coating)
- 2 tsp ground cinnamon (for coating)
- 0.5 tsp ground nutmeg (for coating)
- 0.5 tsp ground ginger (for coating)
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your donut pans.
- In a medium bowl, mix together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves, along with salt.
- In a larger bowl, whisk together the pumpkin puree, melted butter, vegetable oil, granulated sugar, brown sugar, eggs, milk, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture and mix gently to combine.
- Fill each donut cavity about ¾ of the way full with the batter.
- Tap the pans gently on the counter to remove air bubbles.
Baking
- Bake the donuts in the preheated oven for 10-14 minutes until golden brown.
- Allow them to cool in the pans for about 5 minutes, then transfer to a wire rack.
Coating
- While the donuts are cooling, melt the unsalted butter and mix with extra vanilla extract.
- In another bowl, mix together the granulated sugar, cinnamon, nutmeg, and ginger.
- Brush or dip the warm donuts in the melted butter, then coat in the sugar-spice mixture.
Notes
For variations, consider adding chocolate chips, chopped nuts, or using dairy-free alternatives.