Soft pumpkin donuts dipped in melted butter and rolled in cinnamon sugar… I just couldn’t resist.
Fall is by far my favorite time of the year. I love the weather, the clothes, football season, but most importantly, I love the flavors. I love it so much that I even decided to have a fall wedding and incorporate little touches of fall in that.
I think I may be a little crazy, but I’ve decided to bake for my wedding and have a full dessert table of my creations. My sister will help me but I just can’t imagine sitting around the week of my wedding and not baking… It’s my therapy and it brings me so much comfort. I am planning out the menu now but I know there will be lots of fall cakes and other desserts. I’m excited just thinking about it!
If you’re not a fan of fall flavors (not sure if that’s even possible), these pumpkin donuts might just change your mind. They’re super simple to make and can be whipped up in no time.
If you don’t own a donut pan, I love this one!
I hope you enjoy these donuts and make them for the ones you love!
Baked Pumpkin Spice Donuts
Yields 12 Donuts
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/8 teaspoon ground cloves
3/4 cup pure pumpkin puree (I used Libby’s Pure Pumpkin)
1/2 cup light brown sugar
1/3 cup vegetable oil or coconut oil (melted before measured)
1 large egg
1 teaspoon vanilla extract
1/2 cup milk (I used whole)
For the cinnamon sugar coating:
1/2 cup (1 stick) salted butter, melted
1 cup granulated sugar
2 tablespoons ground cinnamon
- Preheat oven to 350°F and grease a donut pan (found here).
- In a bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves.
- In a separate medium sized bowl, mix together pumpkin puree and brown sugar. Then add the oil, egg and vanilla and mix until combined. Pour in milk and mix until smooth.
- Add the dry ingredients to the wet and gently stir using a rubber spatula until just combined, being careful to not over-mix.
- Pour the batter into a large piping bag or gallon sized ziplock bag and cut the tip off. Pipe batter into prepared donut pan, filling almost to the top. Bake for 8-9 minutes or until toothpick comes out clean and remove from oven.
- While donuts are baking, melt the butter and place in a small bowl. Stir sugar and cinnamon together in a separate bowl and have them ready for dipping. Once donuts are ready, carefully transfer them to a cooling rack and let sit for a few minutes until they are warm enough to handle. Dip each donut in the melted butter and then generously into the cinnamon sugar and place back on the cooling rack.
- The donuts are best served at room temperature the same day but can be stored in an airtight container for up to 2 days.
Recipe slightly adapted from Cakes Cottage.