Ingredients
For the Donuts:
– 1 3/4 cups all-purpose flour
– 1/2 cup brown sugar, packed
– 1/2 cup granulated sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/4 teaspoon ground cloves
– 1 cup pumpkin puree (not pumpkin pie filling)
– 2 large eggs
– 1/2 cup vegetable oil
– 1/4 cup milk (or your preferred milk alternative)
– 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating (Optional):
– 1/2 cup granulated sugar
– 1 tablespoon ground cinnamon
– 1/4 cup unsalted butter, melted
Instructions
1. **Preheat the Oven**:
Preheat your oven to 350°F (175°C). Lightly grease a donut pan with non-stick spray or butter.
2. **Mix the Dry Ingredients**:
In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
3. **Mix the Wet Ingredients**:
In another bowl, whisk together the pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.
4. **Combine the Ingredients**:
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
5. **Fill the Donut Pan**:
Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full. You can also use a piping bag or a zip-top bag with the corner cut off for easier filling.
6. **Bake the Donuts**:
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a donut comes out clean.
Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
7. **Cinnamon Sugar Coating (Optional)**:
While the donuts are still slightly warm, dip each donut in melted butter, then roll it in a mixture of cinnamon and sugar until fully coated.
8. **Serve**:
Enjoy these baked pumpkin donuts warm with a cup of coffee or tea, or store them in an airtight container for up to 3 days.
Enjoy!
