Ingredients
For the Donuts:
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 ½ tsp pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger/cloves)
• ¾ cup pumpkin purée (pure canned pumpkin, not pumpkin pie mix)
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• ¼ cup vegetable oil or melted coconut oil
• 2 large eggs (room temperature)
• 1 tsp vanilla extract
For the Cinnamon Sugar Topping:
• 3 tbsp unsalted butter, melted
• ½ cup granulated sugar
• 1 ½ tsp ground cinnamon (or pumpkin pie spice)
Step-by-Step Instructions
1. Prep the Oven & Pan
1. Preheat your oven to 350°F (175°C).
2. Lightly grease a standard 6-cavity donut pan with non-stick cooking spray or butter.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
3. Mix the Wet Ingredients
In a large bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, oil, eggs, and vanilla extract until smooth and completely combined.
4. Combine & Pipe into Pan
1. Pour the dry ingredients into the wet mixture. Gently fold together with a spatula just until combined (do not overmix, or the donuts will become dense).
2. Transfer the batter to a large ziplock bag or piping bag and snip off the corner. Pipe the batter evenly into the prepared donut cavities, filling them about ¾ full.
5. Bake
Bake for 12–15 minutes, or until a toothpick inserted into the thickest part of a donut comes out clean and the tops spring back gently when pressed. Let them cool in the pan for 5 minutes, then transfer to a wire rack.
6. Coat with Cinnamon Sugar
1. While the donuts are still warm to the touch, melt the butter in a small shallow bowl.
2. Mix the granulated sugar and cinnamon in a separate small bowl.
3. Lightly brush or dip both sides of each donut in the melted butter, then roll/dip thoroughly into the cinnamon sugar mixture to coat evenly.
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