Description
These Pumpkin Spice Doughnuts are a delightful fall treat, perfectly spiced with cinnamon, nutmeg, and ginger. Baked to light, fluffy perfection and coated with a sweet cinnamon sugar dusting, they offer a warm, comforting flavor ideal for breakfast or snack time. Easy to make with simple ingredients, these doughnuts combine the richness of pumpkin puree with classic autumn spices for a festive and flavorful baked delight.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (240 g) pumpkin puree
- 2 large eggs
- 1/4 cup (60 ml) milk
- 1/4 cup (60 ml) vegetable oil
- 1 teaspoon vanilla extract
Topping
- 1/2 cup (100 g) cinnamon sugar (for dusting)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease the doughnut pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground nutmeg, ground ginger, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the pumpkin puree, eggs, milk, vegetable oil, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients. Gently fold the batter until just combined, ensuring not to overmix to keep the doughnuts tender.
- Fill the Pan: Spoon the batter into each cavity of the doughnut pan, filling about two-thirds full to allow room for rising.
- Bake: Bake in the preheated oven for 10 to 12 minutes. Check for doneness by inserting a toothpick into a doughnut; it should come out clean.
- Cool and Coat: Allow the doughnuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Once cool, roll each doughnut in cinnamon sugar to coat evenly before serving.
Notes
- Ensure the doughnut pan is well greased for easy removal.
- Do not overmix the batter; overmixing can make doughnuts dense.
- Use fresh pumpkin puree for best flavor; canned pumpkin is an acceptable substitute.
- For a dairy-free version, substitute milk with almond or oat milk.
- Store leftover doughnuts in an airtight container at room temperature for up to 2 days.
