Happy Sunday! I’ve been on a cinnamon and pumpkin kick recently, and these doughnuts follow along with that trend. This is a moist, delicious baked doughnut recipe, and the doughnuts are coated in a mixture of cinnamon, sugar, and brown sugar. It’s sweet, full of spices, and will leave you with a satisfied sweet tooth!
I personally love making these for a weekend treat – breakfast, brunch, or anytime of day! You can also just make these during the week when you want something sweet – I don’t think I really need to give you an excuse, right? They come together quickly and they don’t bake for long – just go for it!
I think I’ll be done with these Fall and Winter flavors for a while now that it’s starting to feel like Spring/Summer, but they’re truthfully a favorite all year round! Now, go make some doughnuts!
Pumpkin Doughnuts
Ingredients
Doughnuts
- 1/4 of 15 ounce can pumpkin puree
- 1 eggs lightly beaten
- 1/4 cup vegetable oil
- 2 tablespoons + 2 teaspoons water
- 3/4 cups white sugar
- 3/4 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
- pinch teaspoon allspice
- pinch teaspoon ground ginger
Cinnamon Sugar Topping
- ¼ cup sugar
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350ºF.
- Add all ingredients, in order, into a large bowl. Mix until combined. This batter is very liquid and wet.
- Separate batter into doughnut pan cavities – fill to the top of the cavity.
- Bake for 10-12 minutes. Test with a toothpick, to make sure it’s baked through.
- Remove from oven and let cool slightly.
- Meanwhile, make the cinnamon sugar topping. Mix all ingredients in a small bowl until combined.
- Carefully remove the doughnuts from the pan, and dip both sides in the cinnamon sugar mixture to coat.
- Enjoy!
Notes
If you make this recipe, remember to tag me on Instagram @bread_andbreakfast, and use the hashtag #breadandbreakfast
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