Pumpkin Spice Donuts
Baked pumpkin spice donuts with cinnamon sugar coating. Made with pumpkin puree and warm spices, these donuts are a fall favorite.
Ingredients
Pumpkin Donuts
- 2 cups all-purpose flour 250 g
- 2 tsp pumpkin pie spice
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups pumpkin puree 340 g
- 1/3 cup olive oil 80 ml
- 1/4 cup butter 57 g, melted
- 1 tsp vanilla extract
- 2 large eggs at room temperature
- 2/3 cup brown sugar 133 g
- 1/2 cup granulated sugar 100 g
Cinnamon Sugar Coating
- 3/4 cup granulated sugar 150 g
- 2 tsp cinnamon
- 1/4 cup butter 57 g, melted
Instructions
Pumpkin Donuts
Preheat Oven and Grease Pan:
Heat oven to 350°F (175°C). Coat a large donut pan lightly with cooking spray.Whisk Wet Ingredients:
In a medium bowl, combine pumpkin puree, olive oil, 1/4 cup melted butter, vanilla, eggs, brown sugar, and 1/2 cup granulated sugar; whisk until smooth.Fold Dry Ingredients:
Fold in flour, pumpkin pie spice, baking powder, and salt until just incorporated. Avoid overmixing.Pipe Batter into Pan:
Fill a piping bag or a zip-top bag (cut off a corner) with batter. Pipe into the prepared pan, filling each cavity about 2/3 full. Yields 8 large donuts.Bake and Cool Donuts:
Bake for 25 minutes, until a toothpick inserted in the center emerges clean. Let cool in the pan for 10 minutes, then move to a wire rack to cool completely.
Cinnamon Sugar Coating
Mix Cinnamon Sugar Coating:
For the coating: Combine 3/4 cup granulated sugar and 2 tsp cinnamon in a shallow dish; stir together.Brush and Coat Donuts:
Once donuts are fully cool, melt 1/4 cup butter. Brush each donut entirely with melted butter, then roll in cinnamon sugar to coat evenly.Serve and Enjoy:
Serve and enjoy!