Pumpkin Spice Donuts
These tender, egg-free pumpkin spice donuts bake in 35 minutes and finish with a crisp cinnamon-sugar coating.
Servings: 6
donuts
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 10 minutes
Total: 35 minutes
Ingredients
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter melted
- 1/3 cup granulated sugar
- 1 teaspoon cinnamon for coating
Instructions
Instructions
- Preheat the oven to 350°F and spray a six-cavity donut pan with nonstick cooking spray.
- Whisk the pumpkin puree, brown sugar, vegetable oil, and milk together in a medium bowl.
- In a smaller bowl combine the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula just until combined.
- Transfer the batter to a piping bag or zip-top bag, snip the corner, and pipe it evenly into the six donut cavities.
- Bake for 15 minutes, until the donuts spring back lightly when pressed. Cool in the pan briefly, then turn them onto a rack and cool at least 10 more minutes.
- Melt the butter and brush it over the cooled donuts. Combine the granulated sugar and cinnamon, then roll each donut in the cinnamon sugar.
Notes
Mix only until the flour disappears so the baked donuts stay tender.