Nothing 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.
- 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
- Preheat oven to 350
- Grease or spray 2 donut pans or one if you only have 1. You can reuse the pan.
- In a large bowl, whisk together flour, brown sugar, sugar, cinnamon, pumpkin pie spice, baking powder, salt and baking soda, set aside.
- In a medium bowl, whisk together pumpkin, milk egg, oil and vanilla extract.
- Add wet ingredients to dry ingredients, until combined.
- 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.
- 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.
- While donuts are baking, make the topping.
- Melt butter either on the stove or in the microwave.
- Whisk sugar, cinnamon and salt set aside.
- Let donuts cool before coating them.
- Dip donuts into butter, then into the cinnamon sugar.
Donuts will stay fresh for 2 days or can be frozen for 2 months.