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Cozy Baked Pumpkin Spice Donuts with Cinnamon Sugar

baked pumpkin spice donuts - featured image
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These baked pumpkin spice donuts are soft, tender, and coated in a crackly cinnamon sugar shell. Made with simple ingredients and ready in under 30 minutes, they are the perfect fall treat for cozy mornings or holiday gatherings.

Ingredients

Scale
  • 1 ¾ cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg (freshly grated if possible)
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • ½ cup canned pumpkin puree (not pumpkin pie filling)
  • ¼ cup plain Greek yogurt (full-fat recommended)
  • ¼ cup vegetable oil (or melted coconut oil)
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup granulated sugar (for coating)
  • 1 ½ tablespoons ground cinnamon (for coating)
  • ¼ cup unsalted butter, melted (for coating)

Instructions

  1. Preheat your oven to 350°F (175°C). Spray your donut pan generously with non-stick cooking spray, making sure to get the center posts.
  2. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisk until evenly distributed, about 20 seconds. Set aside.
  3. In a large bowl, combine the wet ingredients: granulated sugar, brown sugar, pumpkin puree, Greek yogurt, vegetable oil, eggs, and vanilla extract. Whisk until smooth and well combined. The mixture should be thick and glossy.
  4. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold together gently. Stop mixing as soon as you no longer see streaks of flour. A few small lumps are fine.
  5. Transfer the batter to a piping bag or zip-top bag. If using a zip-top bag, snip about ½ inch off one corner. Pipe the batter into the prepared donut pan, filling each cavity about ⅔ full.
  6. Bake for 10-12 minutes, or until the donuts spring back when lightly touched and a toothpick inserted into the thickest part comes out clean. The edges should be golden brown.
  7. Let the donuts cool in the pan for 5 minutes. After 5 minutes, gently run a small offset spatula or knife around the edges to loosen them, then turn the pan over onto a cooling rack. Tap the bottom of the pan if any donuts stick.
  8. While the donuts are still warm but not hot, brush each one generously with melted butter. Make sure you get the sides and the hole in the middle.
  9. Immediately dip the buttered donut into the cinnamon sugar mixture, turning to coat all sides. Place the coated donut back on the cooling rack. Repeat with remaining donuts.
  10. Serve warm or at room temperature.

Notes

For best results, use room temperature eggs and do not overmix the batter. The donuts are best served warm on the day they are made. For extra crunch, double coat the donuts with butter and cinnamon sugar. To make gluten-free, substitute all-purpose flour with a 1:1 gluten-free baking flour blend. For dairy-free, use dairy-free yogurt and replace butter with melted coconut oil or vegan butter. Uncoated donuts can be frozen for up to 3 months.

Nutrition

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

Find it online: https://recipebelle.com/cozy-baked-pumpkin-spice-donuts-with-cinnamon-sugar/