Baked Pumpkin Spice Donuts
Moist and tender pumpkin donuts in 25 minutes! Dunk these bad boys in a sugar-pumpkin-spice mix fresh out of the oven and try not to devour them all in one sitting. Because they are THAT good.
Ingredients
- 1 cup pumpkin puree
- 6 tablespoons butter 5 tablespoons for the batter + 1 tablespoon for brushing on the baked donuts
- 1 egg
- 1/3 cup milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 cup dark brown sugar packed; light will work, too
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine-grain sea salt or table salt
- 2 teaspoons pumpkin pie spice*
Coating
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice*
Equipment
- 2 donut pans
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175° Celsius). Spray donut pans with non-stick spray and set aside.
- Melt 5 tablespoons of the butter and let it cool a bit. In a large bowl, whisk together the pumpkin puree, egg, milk and vanilla until smooth. Slowly drizzle in the melted butter while stirring to combine.
- Place a fine-mesh sieve over the top of the wet ingredients and add the flour, baking powder, baking soda, salt, and pumpkin spice mix. Sift the ingredients in and top with the brown sugar. Mix just until the batter is smooth and well-incorporated.
- Spoon the batter into the donut pan, filling about 3/4 of the way to the top.
- Bake just until the tops of the donuts spring back when you lightly poke them, 9-11 minutes.
- While the donuts bake, mix together the topping ingredients, the sugar and 1 teaspoon pumpkin spice in a medium bowl that's large enough to dip the donuts in.
- After removing the donuts from the oven, allow them cool for a minute in the pan, then use a butter knife and your hands to gently lift the donuts out of the pan one at a time, placing on a wire rack.
- Melt the remaining tablespoon of butter and gently brush both sides of the donuts with the butter. Dip the donuts into the sugar and spice mix, coating both sides and tapping them lightly to remove any excess. Serve.
Notes
If you only have one donut pan, you can bake these in batches. Just flip out the first donuts, spray with more non-stick spray, and add and bake your remaining batter.
* Pumpkin pie spice: If you don't have pumpkin pie spice on hand, you can use 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and a pinch of cloves. Reserve a teaspoon of this mix for your sugar coating.
Storage: Store in an airtight container on the counter for up to 3 days or in the freezer for up to 3 months. I recommend freezing the donuts before adding the cinnamon sugar coating. When you're ready to serve them, take them out of the freezer and allow them to thaw at room temp (about an hour). Brush with butter and dip with cinnamon sugar right before serving.
Nutrition Facts
Serving: 1g, Calories: 210kcal, Carbohydrates: 36g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 30mg, Sodium: 236mg, Potassium: 98mg, Fiber: 1g, Sugar: 23g, Vitamin A: 3384IU, Vitamin C: 1mg, Calcium: 54mg, Iron: 1mg