Baked Pumpkin Spice Donuts are the quintessence of autumn’s charm, merging the comforting flavors of pumpkin and warm spices in a tender, cake-like treat. Unlike their fried counterparts, these donuts are baked, offering a lighter, airier bite that’s just as satisfying. The addition of real pumpkin purée ensures each donut is moist and rich, while a blend of cinnamon, nutmeg, and cloves infuses them with the signature, spicy warmth of the season.
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1 egg
- 1 1/2 teaspoons vanilla extract
- 3/4 cup pumpkin purée (not pumpkin pie filling)
- 1/2 cup milk
For the coating:
- 1/2 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions:
- Preheat your oven to 350°F (175°C) and grease a donut pan with non-stick spray.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves.
- Combine the wet ingredients: In another bowl, whisk the oil, brown sugar, egg, vanilla extract, and pumpkin purée until smooth. Stir in the milk.
- Combine wet and dry mixtures: Add the wet mixture to the dry ingredients and fold until just combined. Avoid over-mixing to ensure the donuts remain soft and tender.
- Fill the donut pan: Spoon the batter into the donut pan, filling each one about three-quarters full, or use a piping bag for neater results.
- Bake for 10-12 minutes, or until the donuts are lightly golden and spring back when touched.
- Prepare the coating: Mix the granulated sugar and cinnamon in a shallow dish. Melt the butter in another.
- Coat the donuts: Once the donuts are cool enough to handle, quickly dip each in melted butter, then roll in the cinnamon-sugar mixture to coat.
- Serve warm or at room temperature, ideally on the day they are made to enjoy their best texture and flavor.
