Description
These Easy Baked Pumpkin Donuts are fluffy, quick to make, and perfect for cozy autumn mornings. Enjoy them with a cup of coffee or tea as the season turns.
Ingredients
Scale
- 1¾ cups (210g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- ¼ tsp salt
- ¾ cup pumpkin puree
- ½ cup brown sugar
- ¼ cup granulated sugar
- ½ cup buttermilk
- 2 large eggs
- ¼ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- ½ cup granulated sugar (for dipping)
- 1 tbsp ground cinnamon (for dipping)
- 2 tbsp melted butter (for brushing)
Instructions
- Preheat your oven to 350°F (175°C) and prepare your donut pans by greasing them.
- In a medium bowl, whisk together the flour, baking powder, baking soda, spices, and salt.
- In a large bowl, whisk the pumpkin puree, brown and granulated sugars, buttermilk, eggs, vegetable oil (or melted butter), and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Spoon or pipe the batter into the donut pans, filling each cavity about three-quarters full.
- Bake for 12–14 minutes, or until the tops spring back when lightly touched.
- Allow the donuts to cool for about 5 minutes before transferring them to a wire rack.
- While still warm, brush the donuts with melted butter and dip them into the sugar and cinnamon mixture.
Notes
Store the donuts in an airtight container at room temperature for up to two days, or refrigerate for a week. Can freeze as well.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: pumpkin, donuts, fall, autumn, baking, dessert