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Ultra Moist Baked Pumpkin Donuts with Brown Butter Cinnamon Sugar Topping

A stack of three delicious baked pumpkin donuts coated generously in cinnamon sugar.
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You can make these soft, spiced baked pumpkin donuts at home. They bake up moist and are topped with a rich brown butter cinnamon sugar mixture for a comforting fall flavor.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup (1 stick) unsalted butter (for topping)
  • 1/2 cup granulated sugar (for topping)
  • 2 teaspoons ground cinnamon (for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 12-cup donut pan or line it with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Set the dry ingredients aside.
  3. In a separate medium bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, eggs, vegetable oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few small lumps are fine.
  5. Spoon or pipe the batter evenly into the prepared donut pan cups, filling each about two-thirds full.
  6. Bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the donuts bake, prepare the topping. Melt the 1/2 cup of butter in a small saucepan over medium heat. Continue cooking, swirling occasionally, until the butter foams and brown bits form at the bottom, giving off a nutty aroma. Remove from heat immediately.
  8. In a shallow dish, mix the 1/2 cup of sugar and 2 teaspoons of cinnamon for the coating.
  9. Once the donuts are baked, let them cool in the pan for 5 minutes. Gently remove the warm donuts from the pan.
  10. Dip the top side of each warm donut into the melted brown butter, then immediately dip it into the cinnamon sugar mixture, coating it well.
  11. Place the coated donuts on a wire rack to cool completely before serving.

Notes

  • For the best texture, measure your flour by spooning it into the measuring cup and leveling it off, rather than scooping directly from the bag.
  • If you do not have a donut pan, you can use this batter to make small pumpkin cake muffins instead.
  • You can substitute the brown butter topping with a simple maple glaze made from powdered sugar and maple syrup if you prefer.

Nutrition

Find it online: https://kingscook.com/baked-pumpkin-donuts/