Pumpkin Donuts with Cinnamon (Print Version)
Moist pumpkin donuts with cinnamon sugar. Baked, not fried, for a cozy and flavorful fall favorite.
# Ingredients:
→ Dry Ingredients
01 -
1 3/4 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
1 teaspoon salt
04 -
1 teaspoon ground cinnamon
05 -
1/2 teaspoon ground nutmeg
06 -
1/4 teaspoon baking soda
07 -
Pinch of ground cloves
→ Wet Ingredients
08 -
1 cup granulated sugar
09 -
1/3 cup plain Greek yogurt
10 -
3 tablespoons neutral cooking oil
11 -
2 large eggs
12 -
1 teaspoon pure vanilla extract
13 -
1 1/2 cups pumpkin puree
→ Cinnamon Sugar Topping
14 -
2 tablespoons unsalted butter, melted
15 -
1/4 cup granulated sugar
16 -
1 teaspoon ground cinnamon
# Steps:
01 -
Preheat oven to 350°F (177°C). Lightly grease two 6-cavity donut pans using nonstick spray.
02 -
In a medium bowl, whisk together pumpkin puree, granulated sugar, Greek yogurt, cooking oil, eggs, and vanilla until the mixture is smooth and thick.
03 -
In a separate bowl, blend together flour, baking powder, salt, cinnamon, nutmeg, baking soda, and ground cloves until evenly combined.
04 -
Gradually fold the dry ingredient mixture into the wet mixture, stirring just until combined. Do not overmix to ensure a tender crumb.
05 -
Transfer batter to a resealable plastic bag; snip off a corner and pipe batter into donut wells, filling each cavity about three-quarters full.
06 -
Bake for 15 to 18 minutes, or until the donuts spring back when gently pressed.
07 -
Allow donuts to rest in the pans for 2–5 minutes, then transfer to a wire rack to cool completely.
08 -
While donuts are cooling, melt butter in a small bowl. In a shallow dish, mix together granulated sugar and cinnamon for topping.
09 -
Brush cooled donuts with melted butter, then sprinkle or spoon cinnamon sugar mixture evenly over each donut.
# Notes:
01 -
For best results, use canned pure pumpkin rather than pumpkin pie filling. These donuts are best enjoyed fresh and can be stored in an airtight container for up to two days.