Pumpkin Spice Baked Donuts (Printer-Friendly)
Fluffy pumpkin spice baked donuts coated in cinnamon sugar, perfect for fall and cozy snacks.
# List of Ingredients:
→ Dry Ingredients
01 -
2 cups all-purpose flour
02 -
1 cup light brown sugar, packed
03 -
2 teaspoons 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 -
2 tablespoons granulated sugar
13 -
2 teaspoons ground cinnamon
14 -
2 tablespoons neutral oil for brushing (e.g., vegetable oil)
# Preparation Steps:
01 -
Whisk together the all-purpose flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and kosher salt in a large mixing bowl. Set aside.
02 -
In a separate bowl, beat the eggs with pumpkin purée, maple syrup, melted coconut oil, and vanilla extract until thoroughly combined.
03 -
Pour the wet ingredients into the dry ingredients and gently fold together using a silicone spatula until no lumps remain, scraping the bowl’s sides and bottom thoroughly.
04 -
Transfer the batter to a piping bag or resealable plastic bag with a 3/4 inch corner cut off. Pipe batter evenly into greased donut molds, filling approximately three-quarters full to maintain the center hole.
05 -
Bake in a preheated oven at 180°C (350°F) for 18 minutes or until a toothpick inserted comes out clean.
06 -
Combine granulated sugar and ground cinnamon in a shallow dish while donuts bake.
07 -
Allow donuts to cool on a wire rack for 5 minutes. Lightly brush both sides with oil, then dip and twist each side into the cinnamon sugar mixture to coat evenly.
# Additional Suggestions:
01 -
Donuts are best enjoyed fresh within 48 hours. Store at room temperature in a paper bag to maintain texture, or freeze wrapped in wax paper for up to 6 months.