Baked Pumpkin Donuts

Soft, warmly spiced pumpkin donuts baked until springy, then finished with a crisp cinnamon-sugar coating.

Prep: 15 min · Cook: 14 min · Yield: 12 · Method: Oven

Ingredients

• 1.5 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1.5 teaspoons pumpkin spice
• 0.5 teaspoon salt
• 0.75 cup brown sugar
• 1 cup pumpkin puree
• 1 large egg
• 0.5 cup vegetable oil
• 0.5 cup granulated sugar
• 1 teaspoon ground cinnamon

Cooking instructions

1. Heat the oven to 350°F. Grease a 12-well donut pan with nonstick spray. (about 5 min) — 350°F
2. Whisk the flour, baking powder, pumpkin spice, and salt in a medium bowl. (about 2 min)
3. In a separate bowl, whisk the brown sugar, pumpkin puree, egg, and oil until smooth. Add the dry ingredients and stir just until no dry streaks remain; do not overmix. (about 3 min)
4. Transfer the batter to a piping bag or resealable bag with one corner snipped. Pipe the batter evenly into the donut wells, filling each about two-thirds full. (about 3 min)
5. Bake for 12 to 14 minutes, until the donuts spring back when lightly pressed and a toothpick inserted near the center comes out clean. (about 14 min) — 350°F
6. Cool the donuts in the pan for 5 minutes, then transfer them to a rack and cool until warm. Stir the granulated sugar and cinnamon in a shallow bowl, then toss or roll the warm donuts in the mixture to coat. (about 8 min)