Description
These Baked Spiced Pumpkin Donuts combine warm autumnal spices with rich pumpkin puree, creating a moist and flavorful treat perfect for fall mornings or a cozy snack. Baked instead of fried, they offer a lighter yet indulgent alternative that pairs beautifully with a cup of coffee or tea.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup packed light-brown sugar
- ½ cup pumpkin puree
- 2 large eggs
- ¼ cup vegetable oil
- ½ cup milk
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a donut pan using non-stick cooking spray or lightly brush it with oil to ensure the donuts don’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt. Set this mixture aside.
- Combine Wet Ingredients: In a separate bowl, blend the packed light-brown sugar and pumpkin puree until smooth. Then add the eggs, vegetable oil, milk, and vanilla extract, mixing thoroughly until well combined.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients, stirring gently just until combined. Avoid overmixing to keep the donuts tender.
- Fill Donut Pan: Transfer the batter into a piping bag or a large resealable plastic bag with a corner snipped off. Pipe the batter into the prepared donut pan cavities, filling each about three-quarters full for even baking.
- Bake the Donuts: Place the pan in the preheated oven and bake for 12-15 minutes. Check doneness by inserting a toothpick into the donut centers; they should come out clean when done.
- Cool: Allow the donuts to sit in the pan for a few minutes post-baking, then transfer them to a wire rack to cool completely before serving or glazing.
Notes
- Be cautious not to overmix the batter to ensure soft and tender donuts.
- If you don’t have a piping bag, a spoon can be used to fill the donut cavities, but piping gives cleaner edges.
- Donuts are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- Optional toppings include powdered sugar, cinnamon sugar, or a simple glaze made from powdered sugar and milk.
