Pumpkin Cake Donuts
Soft baked pumpkin donuts brushed with butter and tossed in cinnamon sugar.
Equipment
- 6 cavity donut pan
- Electric mixer
- Piping bag or zip bag
- Wire rack
- Pastry brush
Ingredients
Main Ingredients
- 2 cup all purpose flour
- 1 ½ tsp baking powder
- 1 ½ tsp pumpkin pie spice
- ½ tsp kosher salt
- ¼ tsp baking soda
- ½ cup granulated sugar for the batter
- ½ cup dark brown sugar packed
- ⅓ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 2 tsp vanilla extract
- ¼ cup unsalted butter melted
- ½ cup granulated sugar for the coating
- ¾ tsp ground cinnamon for the coating
Instructions
Cooking
- Preheat. Heat the oven to 400 degrees F and spray a donut pan. Whisk the dry mix. Combine the flour, baking powder, spice, salt, and baking soda.
- Beat. Beat the 1/2 cup granulated sugar, brown sugar, and oil for 1 to 2 minutes. Add the wet ingredients. Mix in the eggs one by one, then the pumpkin and vanilla.
- Blend. Stir in the dry mix on low until just combined.
- Pipe. Pipe the batter into the pan cavities, about three quarters full.
- Bake. Bake 10 to 12 minutes until springy, then bake the second batch.
- Finish. Cool 10 minutes, brush with butter, and toss in the cinnamon sugar.
Notes
Substitutions: Use a mini muffin pan for bite size rounds.
Tips: Bake in two batches and coat while the donuts are slightly warm.
Storage: Keep at room temperature for 2 days or refrigerate up to 5 days. Freeze uncoated for up to 2 months.