Description of this recipe
These Baked Pumpkin Donuts are a delightful autumn treat, capturing the essence of fall with every bite. Unlike their fried counterparts, these donuts are baked to golden perfection, making them a healthier yet equally satisfying option. Infused with pumpkin puree and a blend of warm spices, each donut boasts a moist, tender crumb and a rich, aromatic flavor. Finished with a generous coating of cinnamon sugar, they offer a perfect balance of sweetness and spice, making them an irresistible addition to any breakfast or brunch spread. Whether you’re celebrating a crisp autumn morning or simply craving a seasonal indulgence, these donuts are sure to impress.
Why you will love this recipe
You’ll fall in love with these Baked Pumpkin Donuts for several reasons. First and foremost, their ease of preparation makes them a winning choice for both novice and experienced bakers. There’s no need to deal with the mess and fuss of frying; simply mix the batter, bake, and coat. Secondly, the flavor profile is spot-on for the season. The combination of pumpkin, cinnamon, nutmeg, and ginger creates a symphony of warm, comforting flavors that perfectly embody the spirit of autumn. These donuts are incredibly moist and tender, providing a delightful textural contrast to the crunchy cinnamon sugar coating. Plus, they are a healthier alternative to traditional fried donuts, allowing you to indulge without the guilt. Finally, the aroma that fills your kitchen as these donuts bake is simply divine, promising a treat that’s as enjoyable to make as it is to eat.
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup milk
For the Cinnamon Sugar Coating:
- 1/4 cup unsalted butter, melted
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
Preparation:
Step 1: Preheat your oven to 350°F (175°C) and lightly grease a donut pan. This initial step is crucial to ensure that the donuts bake evenly and release easily from the pan. A non-stick donut pan is highly recommended, but even with one, greasing the pan ensures a smooth removal and prevents any sticking.
Step 2: In a medium bowl, combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Stir well to mix the dry ingredients. This step ensures that all the leavening agents and spices are evenly distributed throughout the batter. Thorough mixing is key to achieving a consistent flavor and texture in the final product.
Step 3: In a separate large bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth and well combined. This step is essential for creating a smooth and emulsified base for the donut batter. Whisking the wet ingredients together thoroughly helps to incorporate air, resulting in a lighter and fluffier donut.
Step 4: Gradually add the dry ingredients to the pumpkin mixture, alternating with the milk, beginning and ending with the dry ingredients. Stir gently until just combined, being careful not to overmix. Overmixing the batter can lead to tough donuts, so it’s important to mix just until the ingredients are combined. The alternating addition of dry and wet ingredients helps to ensure that the batter remains smooth and prevents the formation of gluten, which can also contribute to a tough texture.
Step 5: Spoon the batter into a piping bag or a large zip-top bag with a corner cut off. Pipe the batter into the prepared donut pan, filling each well about 2/3 full. Using a piping bag or zip-top bag makes it easier to fill the donut wells evenly and without making a mess. Filling each well about 2/3 full allows the donuts to rise without overflowing the pan.
Step 6: Bake in the preheated oven for 10-12 minutes, or until the donuts spring back when lightly pressed. Baking time may vary depending on your oven, so it’s important to keep an eye on the donuts. They are done when they are golden brown and spring back when lightly pressed.
Step 7: Remove from the oven and allow to cool in the pan for a few minutes before transferring to a wire rack. This allows the donuts to firm up slightly, making them easier to handle.
Step 8: For the cinnamon sugar coating, melt the butter in a small bowl. In another bowl, mix together the granulated sugar and cinnamon. Having these two mixtures prepared ahead of time streamlines the coating process.
Step 9: Once the donuts are cool enough to handle, lightly brush each donut with melted butter and then dip in the cinnamon sugar mixture until completely coated. The melted butter helps the cinnamon sugar mixture adhere to the donuts. Ensure each donut is fully coated for maximum flavor.
Step 10: Allow the donuts to set on a wire rack. This allows the coating to set and prevents the donuts from becoming soggy.
Step 11: Serve and enjoy! These donuts are best enjoyed fresh, but they can be stored in an airtight container for a few days.
COOKING Rating:
Easy
Serving Suggestions:
- Serve warm with a cup of coffee or tea for a cozy breakfast.
- Pair with a scoop of vanilla ice cream for a delightful dessert.
- Offer as a sweet treat at brunch gatherings or fall-themed parties.
- Enjoy as a midday snack to satisfy your sweet cravings.
- Serve with a drizzle of maple syrup for an extra touch of sweetness.
Tips:
- Do not overmix the batter to ensure a tender crumb.
- Use fresh spices for the best flavor.
- Make sure the oven is preheated to the correct temperature for even baking.
- Allow the donuts to cool slightly before coating to prevent the cinnamon sugar from melting.
- For a richer flavor, use brown butter instead of melted butter for the coating.
Prep Time:
20 minutes
Cook Time:
10-12 minutes
Total Time:
30-32 minutes
Nutritional Information:
Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.
Calories: Approximately 200-250 per donut Protein: Approximately 3-4 grams per donut Sodium: Approximately 150-200mg per donut
Conclusion
These Baked Pumpkin Donuts offer a delightful and healthier alternative to traditional fried donuts, perfect for celebrating the flavors of fall. Their ease of preparation, combined with their moist, tender texture and warm, spicy flavor, makes them a winning choice for any occasion. Whether you’re enjoying them as a cozy breakfast, a sweet snack, or a delightful dessert, these donuts are sure to bring a smile to your face and fill your kitchen with the inviting aroma of autumn. So, gather your ingredients, preheat your oven, and get ready to indulge in a batch of homemade goodness that will leave you craving more. Happy baking!
5 Questions and Answers About This Recipe:
Q1: Can I use a different type of flour?
A: While all-purpose flour works best for this recipe, you can substitute with whole wheat pastry flour for a slightly denser and nuttier flavor. However, keep in mind that using 100% whole wheat flour may result in a drier donut, so you may need to adjust the liquid content accordingly.
Q2: Can I make these donuts ahead of time?
A: Yes, you can bake the donuts ahead of time and store them in an airtight container at room temperature for up to 2 days. However, it’s best to coat them with the cinnamon sugar mixture just before serving to prevent them from becoming soggy.
Q3: Can I freeze these donuts?
A: Yes, you can freeze the baked donuts for up to 2-3 months. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. When ready to serve, thaw them at room temperature and then coat them with the cinnamon sugar mixture.
Q4: Can I add chocolate chips to the batter?
A: Absolutely! Adding chocolate chips is a great way to customize these donuts. Simply fold in about 1/2 cup of chocolate chips into the batter before piping it into the donut pan.
Q5: Can I use a different type of sweetener?
A: Yes, you can substitute the granulated sugar with other sweeteners such as coconut sugar or maple syrup. However, keep in mind that using liquid sweeteners may affect the texture of the donuts, so you may need to adjust the dry ingredients accordingly. Brown sugar can be substituted with muscovado sugar or dark brown sugar for a richer molasses flavour.
