Pumpkin Donut Recipe
Pumpkin donuts are soft and moist baked pumpkin donuts filled with classic fall spices like cinnamon, ginger, nutmeg and cloves. These pumpkin spiced pumpkin donuts are dipped in melted butter and rolled in a homemade cinnamon sugar mixture for the perfect contrast of textures and flavors.
Equipment
- 2 6 ct. donut pans
- 1 whisk and flexible spatula or spoon
- 1 ziplock or piping bag
Ingredients
Pumpkin Donuts
- 1¾ cups (210 g) all purpose flour
- 1½ teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 teaspoon salt
- ½ cup (113 g) unsalted butter, melted and cooled
- ¾ cup (150 g) light brown sugar
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1½ cups (390 g) canned pumpkin puree
Cinnamon Sugar Topping
- ½ cup (113 g) unsalted butter, melted
- ¾ cup (150 g) granulated sugar
- 1½ teaspoons ground cinnamon
Instructions
- Preheat the oven to 350 (177 C). Grease two 6 ct. donut pans. In a mixing bowl, melt the butter and set aside to cool for 10 minutes.
- In a large bowl, whisk the flour, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground cloves and salt together until well combined.1¾ cups (210 g) all purpose flour, 1½ teaspoons baking powder, 1½ teaspoons ground cinnamon , ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, 1 teaspoon salt
- In another large bowl, whisk the melted and cooled butter, light brown sugar, granulated sugar and eggs together until smooth and well combined. Whisk in the pumpkin puree until smooth and well combined.½ cup (113 g) unsalted butter, melted and cooled , ¾ cup (150 g) light brown sugar, ¾ cup (150 g) granulated sugar, 2 large eggs, room temperature, 1½ cups (390 g) canned pumpkin puree
- Mix the dry ingredients to the wet until just combined with no visible streaks of flour.
- Spoon or pipe the pumpkin donut batter into each of the prepared donut cavities in the donut pan. This should fill about ¾ of each cavity of the donut pan.
- Bake the donuts for about 14 - 16 minutes. The donuts are done when the tops bounce back quickly when lightly pressed. Cool the donuts in the pan for 5 minutes before gently taking them out to cool on a cooling rack. While the cinnamon donuts cool, melt the butter in one bowl and whisk the cinnamon and sugar until well combined.¾ cup (150 g) granulated sugar, 1½ teaspoons ground cinnamon
- Dip both sides of the cooled donut into the melted butter. Quickly roll the entire baked donut into the cinnamon sugar mixture. Place each cinnamon sugar pumpkin donut on the cooling rack. Repeat until all the donuts are coated in the sweet and crunchy coating and enjoy!½ cup (113 g) unsalted butter, melted
Notes
Store: These pumpkin spice cake donuts are truly best when enjoyed the same day they are made. To enjoy them beyond the day they are made, store them in an airtight container lined with paper towels on the bottom. Place them in a single layer in an airtight container. Store them at room temperature for up to 2 days.
See Variations section in the blog post to make these as mini donut holes or to top with maple glaze.
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