Baked Pumpkin Donuts with Cinnamon Sugar
Fall donuts baked in the oven and rolled in cinnamon sugar for a delicious and easy treat!
Servings: 20 donuts
Calories: 195kcal
Cost: $35
Equipment
- 1 donut pan with 6 wells
- 1 Whisk
- 1 mixing bowl
- 1 rubber spatula
- 2 small bowls
- 1 rubber brush
Ingredients
- 2 cups all purpose flour
- 2 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp clove
- 1 tsp salt
- 15 oz. pumpkin puree canned
- 1½ cups granulated sugar
- ⅓ cup vegetable oil
- ½ tsp vanilla extract
- 2½ tsp baking powder
- 4 tbsp unsalted butter melted
- 3 eggs
Cinnamon sugar
- ⅓ cup granulated sugar
- 1 tbsp cinnamon
- 2 tbsp unsalted butter melted
Instructions
- Preheat the oven to 350°F and grease your donut pan with oil or butter.
- In a mixing bowl, whisk together the unsalted butter and pumpkin puree until smooth. Add the eggs, vanilla, sugar and oil. Whisk until just combined and the oil appears incorporated.15 oz. pumpkin puree, ⅓ cup vegetable oil, ½ tsp vanilla extract, 4 tbsp unsalted butter, 3 eggs, 1½ cups granulated sugar
- Dump in the flour, baking powder, cinnamon, nutmeg, clove, and salt. With a spatula, mix until combined.2 cups all purpose flour, 2 tsp cinnamon, ½ tsp nutmeg, ½ tsp clove, 1 tsp salt, 2½ tsp baking powder
- Fill the donut wells almost completely full with batter. Use your finger to smooth out each donut.
- Bake in the oven for 15 minutes, or when a knife inserted comes out clean. Let cool for five minutes before removing the donuts from the pan. Let cool on a wire wrack if you have one.
- In the meantime, prepare the topping. Melt the additional butter in one bowl. In the other, combine the granulated sugar and cinnamon and mix.1 tbsp cinnamon, 2 tbsp unsalted butter, ⅓ cup granulated sugar
- Once the donuts have cooled completely, gently brush each donut top with a light layer of butter. Dip the donut into the cinnamon sugar and let dry. Enjoy!