Pumpkin Spice Doughnuts

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Soft and pillowy baked pumpkin spice doughnuts!

Fall is in the air, and it’s time for all things pumpkin and spice! A seasonal spin on my cinnamon sugar doughnuts, these baked pumpkin spice doughnuts bake up light and airy, fragrant with warming spice.

Dipped in butter and dunked in cinnamon-sugar, these are the perfect fall treat with coffee on a crisp autumn morning (and will be an instant hit at any fall gathering, from a Halloween party to weekend brunch!).

More delicious baked doughnuts:

• Baked Apple Cider Doughnuts
• Baked Maple Doughnuts
• Baked Cinnamon Sugar Doughnuts

Pumpkin Spice Doughnuts

• Author: Laura Kasavan
• Prep Time: 15 minutes
• Cook Time: 9 minutes
• Total Time: 24 minutes
• Yield: 15 doughnuts
• Category: Breakfast
• Method: Bake
• Cuisine: American

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Description

Soft and pillowy baked pumpkin spice doughnuts dipped in melted butter and dunked in cinnamon-sugar are the perfect fall treat! Recipe makes 15 doughnuts.

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Ingredients

Doughnuts

• 2 cups cake flour (see note below)
• 1 cup sugar
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/2 tsp nutmeg
• 1/4 tsp cloves
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 3/4 tsp salt
• 1 cup pure pumpkin
• 1/2 cup low-fat buttermilk, at room temperature
• 2 eggs, lightly beaten
• 2 Tbsp unsalted butter, melted

Topping

• 4 Tbsp unsalted butter
• 1/2 cup sugar
• 3/4 tsp cinnamon

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Instructions

1. Preheat oven to 425°F and spray a standard doughnut pan with nonstick spray.
2. Whisk together cake flour, sugar, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt in a large bowl. Combine pumpkin, buttermilk, eggs, and melted butter in a medium bowl; add to flour mixture and fold in just until incorporated.
3. Spoon batter into a pastry bag fitted with a large round tip and fill each doughnut cup 3/4 full.
4. Bake 8 to 9 minutes, until the tops spring back when touched. Turn doughnuts out on a wire rack to cool completely. Repeat with remaining batter, allowing pan to cool completely and spraying with nonstick spray in between batches.
5. Set rack with cooled doughnuts over a piece of waxed paper. Heat butter in a microwave-safe bowl until melted. Combine sugar and cinnamon in a shallow bowl. Dip doughnut tops lightly in melted butter, and dunk in cinnamon sugar. If you have extra cinnamon sugar, dunk tops again.
6. Doughnuts taste best the first day – store leftover doughnuts at room temperature or wrap well and freeze up to 2 months.

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Notes

To make your own cake flour: place 2 tablespoons cornstarch in an empty 1-cup measure, then top up with flour. Sift the mixture several times to evenly distribute the cornstarch.

Keywords: Pumpkin, Pumpkin Spice, Doughnut, Donut, Baked Doughnuts