Pumpkin Donuts with Cinnamon Sugar Coating
Deliciously moist and fluffy pumpkin donuts coated in cinnamon sugar, perfect for breakfast or a sweet snack.
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves or allspice
- ¾ cup packed light brown sugar
- ½ cup granulated sugar (for the batter)
- ½ cup unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 2 cups pumpkin puree
- ⅔ cup granulated sugar (for coating)
- 2 tsp ground cinnamon (for coating)
- 6 Tbsp melted unsalted butter (for coating)
Instructions
- Preheat your oven to 350°F (177°C) and grease a donut pan.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
- In another bowl, combine brown sugar, granulated sugar, and melted butter. Beat together, then add eggs and pumpkin puree, mixing until smooth.
- Gently combine the wet ingredients with the dry ingredients, mixing until just incorporated.
- Fill each donut cavity about three-quarters full with the batter.
- Bake for 12-14 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the coating, mix granulated sugar and cinnamon in a small bowl. Brush each donut with melted butter, then roll in the cinnamon sugar mixture.
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Notes
Store leftovers in an airtight container at room temperature for up to 3 days.