pumpkin donut recipeNothing beats a homemade donut. Once you have a homemade BAKED donut, it will honestly be hard to go back to the fried ones or store bought ones. And since it’s pumpkin season for most people, I wanted to share my pumpkin donut recipe with you. I usually do them with a cinnamon sugar coating. You can make maple glaze or cream cheese, however we will save that for another day.

Ingredients

  • 1 cup plus 2 TBSP of all purpose flour (spooned and leveled)
  • ¼ cup brown sugar
  • 3 tbsp of sugar
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp baking soda
  • ½ cup pumpkin puree
  • ¼ cup milk room temperature
  • 1 large egg room temperature
  • 3 tbsp canola oil
  • 1 tsp vanilla extract

Cinnamon Sugar Topping

  • 1 ½ cups sugar
  • 2 tbsp cinnamon
  • ½ cup unsalted butter
  • Dash of salt

Instructions

  1. Preheat oven to 350
  2. Grease or spray 2 donut pans or one if you only have 1. You can reuse the pan.
  3. In a large bowl, whisk together flour, brown sugar, sugar, cinnamon, pumpkin pie spice, baking powder, salt and baking soda, set aside.
  4. In a medium bowl, whisk together pumpkin, milk egg, oil and vanilla extract.
  5. Add wet ingredients to dry ingredients, until combined.
  6. In a pastry bag or large ziplock bag, pipe the batter into the donut cavities. Or you can spoon into the cavities. Fill about half way.
  7. Bake for 9-10 minutes or until done. Check at 9 minutes, touch the donut, if it bounces back, it is done. If you are using the same pan, spray or grease again.
  8. While donuts are baking, make the topping.
  9. Melt butter either on the stove or in the microwave.
  10. Whisk sugar, cinnamon and salt set aside.
  11. Let donuts cool before coating them.
  12. Dip donuts into butter, then into the cinnamon sugar.

Donuts will stay fresh for 2 days or can be frozen for 2 months.

Weekly Motivation

Be kind and compassionate to one another, forgiving each other, just as Christ forgave you.

Ephesians 4:32