Baked Pumpkin Donuts
Servings 12
Ingredients
*Dry Ingredients:*
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ teaspoon salt
*Wet Ingredients:*
- ½ cup unsalted butter softened to room temperature
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- ½ cup maple syrup
- 1 cup pumpkin puree
- ⅓ cup plain unsweetened almond milk
- 2 large eggs
*Cinnamon Sugar Topping:*
- ½ cup white sugar
- 2 tablespoons ground cinnamon
- ¼ cup unsalted butter melted
Instructions
- Preheat your oven to 350ºF and grease a donut pan with nonstick cooking spray.
- In a medium bowl, combine the dry ingredients and set aside.
- Using an electric mixer, cream the butter, brown sugar, and vanilla until light in color. Add the maple syrup, pumpkin puree, and almond milk, mixing until combined.
- Add the eggs one at a time, mixing well after each addition.
- Gradually add the dry ingredients to the wet mixture until you get a muffin or cake batter consistency.
- Transfer the donut batter to a piping bag or a large gallon-sized bag. Pipe the batter into the donut pan, filling each donut about ¾ full.
- Bake for 8-10 minutes until fully cooked.
- Let the donuts cool for a few minutes before carefully removing them from the pan and placing them on a cooling rack.
- While the donuts cool, mix the white sugar and cinnamon in a small bowl.
- Once cooled, brush all sides of the donuts with melted butter and then roll them in the cinnamon sugar mixture until fully coated.
- Place the coated donuts back on the cooling rack. Repeat until all donuts are coated.
Notes
If the batter is too thick, add 1 tablespoon of almond milk at a time until you get the right consistency.