You can imagine how good this donut tastes, right? A warm baked donut filled with the flavors of fall: pumpkin, cinnamon, pumpkin pie spice; then coated in a crunchy cinnamon sugar layer. Yum.
I love baked donuts. I’m sure I’ve said that in a ton of different posts, but I just do! Maybe my next venture is down the classic powdered sugar donut avenue? Or even a chocolate chip baked donut! Or even a chocolate baked donut!!
There is one thing you need to know about donut batter. Do. Not. Overmix. If you overmix donut batter, it will turn out to dense and just yuck. No one wants a yuck donut. So when you’re mixing the batter, just stir in the dry ingredients until it’s just combined. It will be thick and seem lumpy at times but it makes your donut fluffier!
Ok! Enough with the fluffy/not fluffy advice, let’s get down to baking business!
- For Donut:
- 1 + 3/4 C all-purpose flour
- 1 + 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/3 C vegetable oil
- 1/2 C brown sugar
- 1 large egg
- 1 + 1/2 tsp vanilla extract
- 3/4 C canned pumpkin
- 1/2 C milk
- For Coating:
- 1/2 C butter, melted
- 2/3 C granulated sugar
- 1-2 tbsp cinnamon
1. Preheat oven to 350 degrees F. Grease a 6-cavity donut pan and set aside.
2. In a bowl, mix flour, baking powder, salt, cinnamon, and pumpkin pie spice together. Set aside.
3. In another bowl, beat the vegetable oil, brown sugar, egg, vanilla, pumpkin, and milk. Add in the dry ingredients until just combined.
4. Spoon or pipe the batter into the donut pan about 3/4 of the way full. Bake for 8-9 minutes or when the donuts should have a spongy texture. Allow the donuts to cool on a wire rack.
5. To make the coating: Melt the butter in a small bowl. In another small bowl, mix the sugar and cinnamon. To coat, dip the donut in the butter, then the cinnamon-sugar.**
**Note: If you make these ahead of time, do not coat until the day you are serving them. They will get soggy.