Description
These Pumpkin Spice Doughnuts are moist, tender, and bursting with warm autumn flavors. Made with pumpkin puree and a comforting blend of cinnamon, nutmeg, and ginger, these baked doughnuts are a perfect seasonal treat. Coated in cinnamon sugar for an extra touch of sweetness, they’re easy to prepare and ideal for breakfast or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (240 g) pumpkin puree
- 2 large eggs
- 1/4 cup (60 ml) milk
- 1/4 cup (60 ml) vegetable oil
- 1 teaspoon vanilla extract
Topping
- 1/2 cup (100 g) cinnamon sugar (for dusting)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease the doughnut pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, ginger, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, combine the pumpkin puree, eggs, milk, vegetable oil, and vanilla extract. Whisk the mixture until smooth and uniform.
- Combine Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold together until just combined, being careful not to overmix to keep the doughnuts tender.
- Fill Doughnut Pan: Spoon the batter into the prepared doughnut pan cavities, filling each about two-thirds full to allow space for rising.
- Bake: Place the pan in the preheated oven and bake for 10-12 minutes. Test doneness by inserting a toothpick into a doughnut; it should come out clean or with a few crumbs.
- Cool and Coat: Allow doughnuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Once cooled, roll the doughnuts in cinnamon sugar to coat evenly before serving.
Notes
- Make sure not to overmix the batter to avoid dense, tough doughnuts.
- If you don’t have a doughnut pan, you can use a muffin tin and make muffin-style doughnuts.
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Store leftover doughnuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- These doughnuts freeze well; thaw at room temperature and reheat gently if desired.
