Pumpkin Spice Donuts
Pumpkin Spice Donuts filled with autumn flavors such as cinnamon, nutmeg and cloves in a great breakfast treat
Ingredients
- 2 Cups All-Purpose Flour
- 1 Tsp Baking Soda
- 1/2 Tsp Baking Powder
- 1/2 Tsp Salt
- 1 1/2 Tsp Cinnamon ground
- 1/2 Tsp Ginger ground
- 1/4 Tsp Nutmeg ground
- 1/4 Tsp Cloves ground
- 3/4 Cup Brown Sugar packed
- 1/2 Cup Sugar granulated
- 1/2 Cup Butter melted
- 2 Eggs large
- 2 Cups Pumpkin Puree 15 oz. can
Cinnamon Sugar Coating
- 2/3 Cup Sugar granulated
- 2 Tsp Cinnamon ground
- 6 Tbl Butter melted
Instructions
- Preheat oven to 350˚. Grease a donut tin with non-stick spray and set aside.
- In a large mixing bowl, beat brown sugar, granulated sugar, butter, eggs and mix until well combined and smooth. Mix in pumpkin puree.
- In a medium bowl, mix together the flour, baking soda, baking powder, salt and spices. Mix into wet ingredients.
- Spoon or pipe batter into donut cavities. Bake 350˚ for 12-14 minutes or until batter springs back to the touch. Let donuts cool in the pan for a couple of minutes.
- For the topping, mix together the sugar and cinnamon. While donuts are still warm, lightly brush with butter and then dip them into the cinnamon sugar mixture. Place on a wire rack to cool.
Notes
Store donuts in an airtight container at room temperature for up to 3 days. Be sure to cool completely before covering as the topping will melt into the donut.
Freeze donuts in an airtight container for up to a month.