Description
These Baked Pumpkin Donuts are a delightful and healthier twist on the traditional fried donuts. Infused with the warm, cozy flavors of cinnamon, nutmeg, allspice, and cloves, these donuts are perfect for autumn mornings or as a sweet treat any time of the day. The pumpkin puree not only brings a rich, earthy flavor but also keeps the donuts moist and tender. Finished with a buttery cinnamon-sugar coating, these donuts are a seasonal favorite that everyone will love.
Ingredients
Scale
- For the Donuts:
- 1 3/4 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup pumpkin puree
- 3/4 cup milk
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- For the Cinnamon-Sugar Topping:
- 2/3 cup granulated sugar
- 2 tablespoons ground cinnamon
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). This step is crucial to ensure that the donuts bake evenly and rise properly.
- Prepare the Baking Pan: Spray your donut pan (or muffin tray) with nonstick cooking spray. Alternatively, you can butter and flour the pan to prevent sticking and add a slight crust to the donuts.
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, cinnamon, nutmeg, allspice, cloves, baking powder, and salt. This ensures that the spices are evenly distributed, giving the donuts a consistent flavor.
- Whisk the Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, milk, brown sugar, vegetable oil, egg, and vanilla extract until smooth and well combined.
- Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients, stirring gently with a spatula until just combined. Avoid overmixing to keep the donuts light and fluffy.
- Fill the Muffin Tray: Scoop the batter into the prepared pan, filling each cavity nearly to the top. For even donuts, you can use a piping bag or a ziplock bag with a corner snipped off to pipe the batter.
- Bake the Donuts: Bake for 10-12 minutes, or until a toothpick inserted into the center of a donut comes out clean. Be careful not to overbake, as this can lead to dry donuts.
- Prepare the Cinnamon-Sugar Topping: While the donuts are baking, mix the granulated sugar and cinnamon in a small bowl. Melt the butter in a separate bowl.
- Coat the Donuts: Let the donuts cool in the pan for about 5 minutes. Then, remove them and brush each donut with the melted butter. Immediately roll the buttered donuts in the cinnamon-sugar mixture until evenly coated.
- Cool and Serve: Serve the donuts warm for the best experience. If storing, let them cool completely and keep them in an airtight container at room temperature for up to 2 days. Reheat slightly before serving to enjoy the full flavor and texture.
Notes
- Substitutions: You can use whole wheat flour for a heartier texture, or substitute with gluten-free flour for a gluten-free version. For a vegan option, replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use non-dairy milk.
- Moisture Tip: For extra moist donuts, try adding 1-2 tablespoons of yogurt or applesauce to the batter.
- Storage: These donuts are best enjoyed fresh but can be stored at room temperature for up to 2 days. For longer storage, freeze the donuts and reheat them in the oven at 300°F before serving.
- Serving Suggestions: Pair these donuts with a warm cup of coffee or spiced cider. They also make a delightful dessert when served with a dollop of whipped cream or a scoop of vanilla ice cream.