🎃 Fluffy Baked Pumpkin Donuts 🎃
Ingredients:
For the Donut Batter:
2 cups (250g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon fine sea salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves (or allspice)
¾ cup (150g) packed light brown sugar
½ cup (100g) granulated sugar
½ cup (113g) unsalted butter, melted and cooled slightly
2 large eggs, at room temperature
2 cups (425g / one 15 oz can) pure pumpkin puree (not pumpkin pie filling)
For the Cinnamon-Sugar Coating:
⅔ cup (133g) granulated sugar
2 teaspoons ground cinnamon
6 tablespoons (85g) unsalted butter, melted
Instructions:
Prep & Preheat: Preheat your oven to 350°F (175°C). Generously grease a 6-cavity donut pan (with cavities approximately 3¾ inches in diameter) with non-stick cooking spray. Set aside.
Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until thoroughly combined and no lumps remain.
Combine Wet Ingredients: In a separate medium bowl, whisk the brown sugar and granulated sugar into the slightly cooled melted butter until fully incorporated and smooth. Add the eggs one at a time, whisking vigorously after each addition until the mixture is homogeneous. Finally, whisk in the pumpkin puree until completely blended.
Form the Batter: Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together until just combined and no dry streaks of flour remain. Do not overmix.
Fill & Bake: Carefully spoon or pipe the batter into the prepared donut cavities, filling each about ¾ full. Bake for 12–14 minutes, or until a toothpick inserted into the center of a donut comes out clean or with just a few moist crumbs attached.
Cool & Coat: Allow the donuts to cool in the pan for 3–5 minutes. While they cool, prepare the coating: in a shallow bowl, combine the ⅔ cup sugar and 2 teaspoons cinnamon. In another small bowl, place the 6 tablespoons of melted butter. Gently transfer the warm donuts to a wire rack. Using a pastry brush, lightly coat the top and sides of each donut with melted butter. Immediately roll or dip the buttered donut in the cinnamon-sugar mixture, pressing gently to ensure an even, generous coating. Repeat with remaining donuts.
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