Pumpkin Spice Baked Donuts (Printer-Friendly Version)
Moist pumpkin spice donuts coated in cinnamon sugar, perfect for cozy fall mornings.
# What You'll Need:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
3/4 cup packed light brown sugar
03 -
1 teaspoon pumpkin pie spice
04 -
1 teaspoon baking powder
05 -
1/2 teaspoon baking soda
06 -
1/2 teaspoon kosher salt
→ Wet Ingredients
07 -
1 cup pumpkin purée
08 -
1/4 cup pure maple syrup
09 -
2 large eggs
10 -
1/4 cup melted coconut oil
11 -
1 teaspoon vanilla extract
→ Topping
12 -
3 tablespoons granulated sugar
13 -
1 teaspoon ground cinnamon
14 -
2 teaspoons vegetable oil for brushing
# Steps to Follow:
01 -
In a medium bowl, whisk together flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt until evenly mixed.
02 -
In a separate bowl, whisk pumpkin purée, maple syrup, eggs, melted coconut oil, and vanilla extract until fully combined and smooth.
03 -
Add wet ingredients to dry ingredients and gently fold with a silicone spoon, scraping the bowl’s sides and bottom, until just combined.
04 -
Transfer batter into a piping bag or a resealable plastic bag with the corner cut off. Pipe the batter evenly into a greased donut pan, filling about three-quarters full to maintain donut shape.
05 -
Bake in a preheated oven at 175°C (350°F) for 18 minutes, or until a toothpick inserted in the center comes out clean.
06 -
While donuts cool on a wire rack for 5 minutes, combine granulated sugar and ground cinnamon in a shallow bowl.
07 -
Lightly brush both sides of each donut with vegetable oil, then dip and twist in the cinnamon sugar to evenly coat.
# Additional Tips:
01 -
For an easy piping method, use a gallon-sized resealable plastic bag with a corner trimmed as a makeshift piping bag.
02 -
Donuts are best enjoyed fresh within 48 hours and can be frozen individually wrapped for up to 6 months.