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Perfect Cinnamon Sugar Baked Pumpkin Cake Donuts

baked pumpkin cake donuts - featured image
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These baked pumpkin cake donuts are light, tender, and coated in a buttery cinnamon-sugar crust. Ready in about 25 minutes, they’re the perfect fall treat without the fuss of frying.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg
  • ⅓ cup (80ml) buttermilk
  • ¼ cup (60g) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • For the coating:
  • ½ cup (100g) granulated sugar
  • 2 tablespoons ground cinnamon
  • ¼ cup (60g) unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Generously spray a 6-cavity donut pan with non-stick cooking spray.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
  3. In a separate medium bowl, whisk together pumpkin puree, egg, buttermilk, melted butter, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Transfer batter to a piping bag or zip-top bag with the corner snipped off. Pipe batter into each donut cavity, filling about ¾ full.
  6. Bake for 10 to 12 minutes, until donuts spring back when touched and a toothpick inserted into the thickest part comes out clean.
  7. Let donuts cool in the pan for 2 minutes, then transfer to a wire rack.
  8. While donuts are still warm, melt ¼ cup butter in a small bowl. In a shallow bowl, mix ½ cup sugar and 2 tablespoons cinnamon.
  9. Working one at a time, brush each warm donut all over with melted butter, then toss in the cinnamon sugar mixture until fully coated.
  10. Serve immediately. Best eaten the day they are made, ideally while still warm.

Notes

Don’t overmix the batter. Use room temperature ingredients. Fill cavities only ¾ full. Let donuts cool 2 minutes in pan before removing. For extra crunch, double coat with butter and cinnamon sugar. Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5 minutes.

Nutrition

Keywords: pumpkin donuts, baked donuts, cinnamon sugar donuts, fall breakfast, easy donut recipe

Find it online: https://avabowls.com/perfect-cinnamon-sugar-baked-pumpkin-cake-donuts-easy-recipe/