Baked Pumpkin Donuts

Course: Dessert

Cuisine: North American

Prep Time: 10

Cook Time: 14

Total Time: 24

Servings: donuts

Calories: 249kcal

Author: Lord Byron's Kitchen

The softest and moistest Baked Pumpkin Donuts ever are right here! Prepared with both pumpkin puree and a homemade pumpkin spice blend, these donuts are the best pumpkin-flavoured donuts you'll ever eat! They are brushed with melted butter and rolled in a cinnamon sugar coating. It's a good thing each batch makes 18 donuts because they disappear quite quickly!

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Ingredients

For the Donut Batter:

1/2 cup butter, melted
3/4 cup brown sugar, lightly packed
1/2 cup sugar
2 large eggs, room temperature
2 cups pumpkin puree
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon pumpkin spice blend

For the Coating:

3/4 cup sugar
3 teaspoons pumpkin spice blend
1/2 cup butter, melted

Instructions

Begin by preheating your oven to 350 degrees F. Lightly coat the cavities of your donut pan with a non-stick cooking spray. Just a bit goes a long way, so don’t over-grease the pan. Set the pan aside while you prepare the donut batter.
Add the brown sugar, regular granulated sugar, and the melted butter to a large mixing bowl. Beat until well combined.
Next, beat in the eggs followed by the pumpkin puree.
Measure in the flour, baking soda, baking powder, salt and pumpkin spice blend. Beat until combined.⁣
Transfer the batter into a large Ziploc bag. Cut one of the lower corners off the bag, and in a circular pattern, fill the donut pan cavities about 3/4 way full. Tap the pan firmly on the kitchen counter to get the batter to settle into the pan. Bake for 14 minutes.
Remove the baked donuts from the oven and set the pan onto a wire cooling rack to cool for two minutes.
Next, turn the donuts out of the donut pan.
Coat the pan once again with non-stick cooking spray and repeat the baking process to use up any leftover donut batter.
While the donuts are still warm, whisk together the cinnamon and sugar amounts in the coating section. Melt the butter too.
Working with one donut at a time, use a pastry brush to lightly brush the melted butter over the warm donut. Dip the donut into the cinnamon sugar mixture and coat well.
Return the donut to the wire cooling rack to finish cooling. Donuts will keep fresh in a covered container for 3-4 days.

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