Description
These soft, fluffy Pumpkin Doughnuts are the perfect baked treat for fall. Packed with warm spices and pumpkin puree, they’re baked instead of fried and finished with a sweet cinnamon-sugar coating. Easy to make and even easier to devour!
Ingredients
- 1 2/3 cups (235g) all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 3/4 cup (150g) packed light brown sugar
- 1/2 cup (100g) granulated sugar
- 1/2 cup canola oil or vegetable oil
- 3 large eggs
- 1 1/2 cups (340g) canned pumpkin puree
- 1 tsp vanilla extract
- For the Coating:
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease 18 doughnut wells (three 6-well pans) with non-stick spray.
- In a mixing bowl, whisk together flour, baking powder, salt, 1 tsp cinnamon, nutmeg, ginger, and cloves. Make a well in the center; set aside.
- In a large mixing bowl, whisk together brown sugar, granulated sugar, oil, eggs, pumpkin puree, and vanilla extract until well combined.
- Add dry ingredients to wet ingredients and fold together using a silicone spatula until fully incorporated. Batter may be slightly lumpy.
- Spoon or pipe batter into doughnut wells, filling each about 3/4 full (about 1/4 cup per doughnut).
- Bake for 13–16 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly in the pan.
- In a separate container, mix together 1/3 cup sugar and 1 tsp cinnamon for coating.
- While still slightly warm, place each doughnut into the sugar mixture and shake gently to coat. If needed, lightly spray doughnuts with non-stick spray to help the sugar stick.
- Transfer to a wire rack to cool completely. Store in an airtight container.
Notes
- Piping the batter into the doughnut pans makes for a neater shape.
- Lightly spraying the doughnuts helps the cinnamon-sugar coating stick better if they’ve cooled too much.
- For a glaze alternative, try dipping in a simple vanilla or maple glaze instead of cinnamon sugar.
- Store in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 doughnut
- Calories: 204
- Sugar: 22g
- Sodium: 176mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 27mg
