Baked Old-Fashioned Pumpkin Spice Donuts
Curl up by the fire with your favorite chunky knit blanket, a good cup of coffee, and a plate of cinnamon-sugar coated pumpkin spice donuts. The ultimate autumn fantasy!
Equipment
- Medium mixing bowl
- Donut pan
- Sheet pan to support the pan
- 2 cup glass measuring cup
Ingredients
- ¾ cup light brown sugar packed
- ½ cup pumpkin purée
- 2 large eggs beaten
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2⅔ cups All-Purpose Flour
- 2 tsp baking powder
- 1½ tsp pumpkin pie spice
- 1 tsp pink himalayan sea salt
- 1 Tbsp butter melted
- 1 Tbsp ground cinnamon
- ⅓ cup granulated sugar
Instructions
- Preheat the oven to 425°F. Spray the pan down with non-stick spray. If you're using a silicon pan, set it on a sheet pan for stability.
- Begin by beating together the brown sugar and pumpkin. Continue until the mixture is smooth.
- In a pourable container, beat together the milk, eggs, and vanilla.
- In a separate bowl, sift together the flour, baking powder, baking soda, nutmeg, cinnamon, and salt.
- Alternate adding the wet ingredients and the dry to your sugar mixture, a third of each at a time, adding the dry ingredients last.
- Spoon the batter into a gallon-sized bag. Cut one corner off, and pipe the batter into the donut mold about 1/2 full.
- Bake for 10 minutes. Allow the donuts to cool completely in the pan. This takes at least 20 minutes. Turn the pan over on a cooling rack to let the donuts fall out of the pan, or gently coax them, if they don't fall out on their own.
- Mix together the cinnamon sugar in a small bowl. Brush them with melted butter and coat in cinnamon-sugar mixture.
- You should be able to get 12 donuts out of this batter with just a little leftover.