Description

Soft, fluffy baked pumpkin donuts infused with warm spices and finished in a sweet cinnamon‑sugar coating. These donuts are easy to make and perfect for fall mornings or cozy treats.

Ingredients

2 cups all‑purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon ground nutmeg

⅛ teaspoon ground cloves or all‑spice

½ cup light brown sugar

¼ cup granulated sugar

¼ cup unsalted butter, melted

2 large eggs, room temperature

¾ cup pumpkin purée

¼ cup granulated sugar (for coating)

½ teaspoon ground cinnamon (for coating)

2 tablespoons melted unsalted butter (for brushing donuts)

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Instructions

Preheat oven to 350 °F (175 °C) and grease a donut pan.
In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
In another bowl, combine light brown sugar, granulated sugar, melted butter, eggs, and pumpkin purée until smooth.
Stir wet ingredients into the dry ingredients just until combined.
Spoon or pipe batter into donut cavities, filling about three‑quarters full.
Bake for 12–14 minutes, or until a toothpick inserted in a donut comes out clean.
Allow the donuts to cool for a few minutes. Brush each with melted butter and roll in cinnamon-sugar mixture.
Serve warm or room temperature.

Notes

Make mini donuts or donut holes using a mini muffin tin; bake for about 8 minutes.
If you don’t have a donut pan, bake in a muffin tin at 400 °F for 16–18 minutes.
Try a vanilla glaze or cream cheese frosting instead of cinnamon-sugar coating.
Hold off coating until just before serving to prevent sogginess.
For a richer flavor, use dark brown sugar or add a pinch more spices.

Prep Time: 5 minutes
Cook Time: 12–14 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 180
Sugar: 12g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 3g
Cholesterol: 40mg