Pumpkin Donut Recipe

Ingredients

For the Donuts:

• 1 ¾ cups (220g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves (optional)
• ⅓ cup (70g) brown sugar
• ½ cup (100g) granulated sugar
• ½ cup (120ml) vegetable oil
• 2 large eggs
• 1 cup (240g) canned pumpkin purée
• 1 tsp vanilla extract
• ¼ cup (60ml) milk

For the Cinnamon Sugar Coating:

• ½ cup (100g) granulated sugar
• 1 tsp ground cinnamon
• 3 tbsp (45g) melted butter

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a donut pan or spray with nonstick spray.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
3. In a large bowl, whisk together brown sugar, granulated sugar, oil, eggs, pumpkin purée, vanilla extract, and milk until smooth.
4. Gradually add dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
5. Spoon or pipe the batter into the donut pan, filling each cavity about ¾ full.
6. Bake for 13–15 minutes, or until a toothpick inserted comes out clean.
7. Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.
8. While slightly warm, brush donuts with melted butter and toss in cinnamon sugar mixture.

Enjoy warm or at room temperature!

Would you like a glaze option or a version for frying instead?