Description
Delicious homemade pumpkin doughnuts with warm autumn spices, baked to perfection and coated in cinnamon sugar for a cozy treat perfect for fall mornings or anytime you crave a sweet, spiced snack.
Ingredients
Dry Ingredients
- 1 2/3 cups (235g) all-purpose flour (scoop and level to measure)
- 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
Wet Ingredients
- 3/4 cup (150g) packed light-brown sugar (broken up with fingertips)
- 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
Cinnamon Sugar Coating
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the doughnuts evenly.
- Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, salt, 1 teaspoon of cinnamon, nutmeg, ginger, and cloves. Make a well in the center and set aside.
- Combine Wet Ingredients: In a separate large bowl, whisk together the brown sugar, granulated sugar, canola oil, eggs, pumpkin puree, and vanilla extract until smooth and well blended.
- Combine Wet and Dry: Add the dry ingredient mixture to the pumpkin mixture. Use a silicone spatula to fold gently until just combined with no flour streaks; the batter may be slightly lumpy.
- Prepare Donut Pans: Spray three 6-well donut pans (18 wells total) with non-stick spray. Spoon or pipe batter into wells, filling each about 3/4 full (approximately a scant 1/4 cup per well).
- Bake Doughnuts: Bake in the preheated oven for 13 to 16 minutes or until a toothpick inserted into the center comes out clean. Let the doughnuts cool slightly in the pans.
- Coat with Cinnamon Sugar: While the doughnuts are warm, whisk together 1/3 cup granulated sugar and 1 teaspoon of cinnamon in a container. Add one doughnut at a time to the container, cover, and shake to coat evenly. If the sugar doesn’t stick well, lightly spray the doughnut with non-stick spray before shaking.
- Cool and Store: Place coated doughnuts on a wire rack to cool completely. Store in an airtight container to keep fresh.
Notes
- Use canned pumpkin puree for best consistency and flavor.
- Filling each doughnut well about 3/4 full ensures perfect rising and shape.
- If the cinnamon sugar doesn’t stick well, lightly spray doughnuts with non-stick cooking spray before coating.
- Store doughnuts at room temperature in an airtight container and consume within 2-3 days for optimal freshness.
- To reheat, warm gently in a microwave for 10-15 seconds to enjoy fresh taste.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
