Description
These pumpkin spice donuts are a delightful and easy-to-make treat, perfect for fall or any time you’re craving a warm, spiced dessert. Made with pumpkin puree and pumpkin pie spice, they are moist, flavorful, and topped with a buttery cinnamon sugar coating for a delicious finish.
Ingredients
Scale
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
Topping
- 1/4 cup butter, melted (for dipping)
- 1/4 cup cinnamon sugar (3 tbsp sugar + 2 tsp cinnamon)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the donuts.
- Mix Dry Ingredients: In a small bowl, combine the flour, baking powder, pumpkin pie spice, and salt. Stir until thoroughly mixed to ensure even distribution of leavening and spices.
- Combine Wet Ingredients: In a large bowl, whisk together the pumpkin puree, brown sugar, milk, and softened butter until smooth and well combined.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients bowl. Stir gently until just combined, taking care not to overmix, which can make the donuts tough. Ensure there are no large flour pockets.
- Prepare Donut Pan: Grease a mini donut pan or muffin pan to prevent sticking. Transfer the batter into a piping bag or a zip-top bag with a corner snipped off for easy filling.
- Fill Donut Molds: Pipe the batter into each donut cavity, filling about 3/4 full to allow room for rising during baking.
- Bake Donuts: Place the pan in the preheated oven and bake for 12-15 minutes. Donuts are ready when they spring back to the touch or a toothpick inserted comes out clean.
- Cool Donuts: Remove the donuts from the pan and transfer them to a cooling rack to cool slightly before topping.
- Prepare Toppings: Pour the melted butter into a shallow bowl and the cinnamon sugar into another shallow bowl for dipping.
- Coat Donuts: Dip each warm donut completely into the melted butter, then roll it in the cinnamon sugar until fully coated. Enjoy immediately for the best taste and texture!
Notes
- Store leftover donuts in a sealed container at room temperature to keep them fresh for 3-4 days.
- Don’t overmix the batter to maintain a light and tender donut texture.
- Use a mini donut pan for traditional donut shapes, or a muffin pan as an alternative.
- You can adjust the amount of pumpkin pie spice to suit your taste preference.
Nutrition
- Serving Size: 1 mini donut
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
