Pumpkin Spice Donuts
These pumpkin spice donuts are a delightful blend of warm spices and buttery goodness, capturing the essence of fall in every bite. Baked, not fried, they offer a healthier option for those who love seasonal flavors.
Ingredients
Dry Ingredients
- 1 1/4 cups flour (162 grams)
- 1 tbsp baking powder
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1/3 cup milk
- 1/3 cup butter (softened)
For Coating
- 1/4 cup butter (melted, for dipping)
- 1/4 cup cinnamon sugar (3 tbsp sugar + 2 tsp cinnamon)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a small bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt until combined.
- In a large bowl, combine the wet ingredients: pumpkin puree, brown sugar, milk, and softened butter. Mix until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to over-mix.
- Transfer the batter to a piping bag or a zip-lock bag with a corner snipped off. Pipe the batter into a greased mini donut pan, filling each cavity about 3/4 full.
Baking
- Bake in the preheated oven for 12-15 minutes, or until the tops bounce back when touched or a toothpick comes out clean.
- Let the donuts cool in the pan for a few minutes before transferring them to a cooling rack.
Coating
- In a shallow bowl, add melted butter. In another shallow bowl, combine the cinnamon and sugar.
- Dip each donut into the melted butter, then roll it in the cinnamon sugar until fully coated.
Notes
Best enjoyed fresh out of the oven with a hot cup of coffee or tea. Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze uncoated donuts for up to a month.