Pumpkin Spice Doughnuts
These Pumpkin Spice Doughnuts are warmly spiced, oven-baked, and coated in cinnamon sugar. Made with real pumpkin purée and cozy fall spices, they’re the perfect treat for cool mornings or afternoon coffee breaks.
6 Servings
Ingredients
- ½ cup canola oil
- 3 large eggs
- 1½ cups granulated sugar
- 1½ cups pumpkin purée not pie filling
- ¾ teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1½ teaspoons salt
- 1½ teaspoons baking powder
- 1¾ cups plus 2 tablespoons all-purpose flour
For the Cinnamon Sugar Coating:
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
Preheat the Oven:
- Set your oven to 350°F (175°C). Lightly coat a standard doughnut pan with nonstick baking spray to ensure easy release.
Prepare the Wet Mixture:
- In a large mixing bowl or the bowl of a stand mixer, combine the canola oil, eggs, pumpkin purée, and sugar. Beat the ingredients until they are fully incorporated and smooth in texture.
Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, cinnamon, nutmeg, ginger, salt, and baking powder until well blended.
Combine Wet and Dry Ingredients:
- Gradually incorporate the dry mixture into the wet ingredients, mixing just until no streaks of flour remain. Do not overmix to maintain a light texture in the doughnuts.
Fill the Doughnut Pan:
- Spoon or pipe the batter into the prepared doughnut molds, filling each cavity approximately three-quarters full to allow space for rising.
Bake:
- Transfer the pan to the preheated oven and bake for 24 minutes, or until a toothpick inserted into the center of a doughnut comes out clean and the edges are lightly golden.
Cool Briefly:
- Remove the pan from the oven and allow the doughnuts to rest for 5 minutes before transferring them to a wire rack.
Coat with Cinnamon Sugar:
- In a large zip-top bag, combine 1 cup of sugar with 1 teaspoon of cinnamon. Add a few slightly warm doughnuts at a time, seal the bag, and gently shake to coat. Repeat until all doughnuts are coated.
Cool Completely:
- Place the coated doughnuts back on the wire rack to cool further before serving.
Notes
To make this recipe gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking flour that includes xanthan gum. Ensure all other ingredients (such as baking powder and pumpkin purée) are certified gluten-free, as cross-contamination can occur during processing. Baking time may vary slightly; begin checking for doneness at 22 minutes.