Pumpkin Spice Cake Doughnuts
Soft, moist pumpkin spice doughnuts baked to perfection and coated in cinnamon-sugar. These baked doughnuts are quick, easy, and full of warm fall flavors, making them the perfect treat for any autumn day!
Ingredients
- 1 3/4 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/2 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar packed
- 2 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
For Cinnamon Sugar Coating
- 1/2 cup granulated sugar
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Grease a 6-cavity doughnut pan and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, milk, oil, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
- Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Pipe the batter into the prepared doughnut pan, filling each cavity about ¾ full.
- Bake for 12-15 minutes, or until a toothpick inserted into the doughnuts comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
- In a small bowl, mix the granulated sugar and cinnamon.
- While the doughnuts are still warm, lightly brush them with melted butter (optional) and toss them in the cinnamon-sugar mixture until fully coated.