Description
These Cinnamon Sugar Pumpkin Donuts are a delightful fall treat, combining moist pumpkin-flavored cake with a sweet and spicy cinnamon sugar coating. Baked to perfection, they offer a tender crumb with warm spices, perfect for breakfast or an afternoon snack.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
Wet Ingredients
- 1/2 cup pumpkin puree
- 2 large eggs
- 1/4 cup vegetable oil
Coating
- 1/4 cup sugar
- 1 tbsp cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and thoroughly grease a donut pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, granulated sugar, and brown sugar until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, eggs, and vegetable oil until the mixture is smooth and homogenous.
- Combine Wet and Dry: Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix to keep the donuts tender.
- Fill and Bake: Spoon the batter into the prepared donut molds, filling each about three-quarters full. Bake in the preheated oven for 12 to 15 minutes or until a toothpick inserted into the donuts comes out clean.
- Cool and Coat: Allow the donuts to cool slightly until warm but manageable. Toss them in a mixture of sugar and cinnamon to coat them evenly, adding that perfect sweet and spicy finish.
Notes
- Ensure not to overmix the batter to maintain a light and fluffy texture in the donuts.
- You can substitute pumpkin puree with sweet potato puree if desired.
- Donuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- For a dairy-free variation, confirm that the baking pan coating and sugar are suitable or substitute as needed.
