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Pumpkin Doughnuts Recipe

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4.2 from 9 reviews

These Pumpkin Doughnuts are a delightful fall treat, perfectly spiced with cinnamon, nutmeg, ginger, and cloves. Lightly sweetened with brown and granulated sugar, and moist from canned pumpkin puree, they bake up soft and tender. Finished with a cinnamon sugar coating, these doughnuts are easy to make in the oven using donut pans and are perfect for breakfast or a cozy snack.

Ingredients

Dry Ingredients

  • 1 2/3 cups (235g) all-purpose flour (scoop and level to measure)
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves

Wet Ingredients

  • 3/4 cup (150g) packed light-brown sugar (broken up with fingertips)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup canola oil (or vegetable oil)
  • 3 large eggs
  • 1 1/2 cups (340g) canned pumpkin puree
  • 1 tsp vanilla paste

Topping

  • 1/3 cup granulated sugar
  • 1 tsp ground cinnamon

Instructions

  1. Preheat oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when you’re ready to bake the doughnuts.
  2. Combine dry ingredients: In a mixing bowl, whisk together the flour, baking powder, salt, 1 teaspoon cinnamon, nutmeg, ginger, and cloves. Make a well in the center of this mixture and set aside.
  3. Mix wet ingredients: In a separate large mixing bowl, whisk together the brown sugar, 1/2 cup granulated sugar, canola oil, eggs, canned pumpkin puree, and vanilla paste until the mixture is well blended and smooth.
  4. Incorporate dry into wet: Add the dry ingredients to the pumpkin mixture. Using a silicone spatula, fold and mix until fully combined with no visible streaks of flour. The batter may be slightly lumpy, which is normal.
  5. Prepare donut pans: Spray the donut pans (18 wells total from three 6-well pans) with non-stick spray. Spoon or pipe the batter into each well, filling approximately 3/4 full (about a scant 1/4 cup each).
  6. Bake the doughnuts: Place the pans in the preheated oven and bake for 13 to 16 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean. Remove from oven and let the doughnuts cool slightly in the pan.
  7. Make cinnamon sugar coating: While the doughnuts cool, whisk together 1/3 cup granulated sugar and 1 teaspoon ground cinnamon in a container. Add one slightly warm doughnut to the container, cover, and shake to coat it evenly with the cinnamon sugar. If the sugar doesn’t stick well, lightly spray the doughnut with non-stick cooking spray before coating.
  8. Cool and store: Place the coated doughnuts on a wire rack to cool completely. Store them in an airtight container to keep them fresh.

Notes

  • If you don’t have vanilla paste, vanilla extract can be substituted.
  • Be careful not to overmix the batter to keep the doughnuts tender.
  • The cinnamon sugar topping adheres better when the doughnuts are slightly warm.
  • Use a silicone spatula to gently fold ingredients without deflating the batter.
  • These doughnuts can be stored at room temperature for 2-3 days or refrigerated for up to a week.
  • Reheat doughnuts briefly in the microwave or oven before serving for a freshly baked taste.

Find it online: https://yumntasty.com/pumpkin-doughnuts-recipe/