Part of:
Fall baking
Ingredients:
- 2 cups (250 g) all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (or all spice)
- 3/4 cup (150 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (113 g) unsalted butter (melted and slightly cooled)
- 2 large eggs (room temperature)
- 2 cups (One 15 oz can or 425 g) pumpkin puree
- 2/3 cup (133 g) granulated sugar
- 2 teaspoons ground cinnamon
- 6 tablespoons (85 g) melted unsalted butter {
Instructions:
- Preheat oven to 350° F. Grease a donut tin (cavities with 3 ¾-inch diameter) with nonstick spray and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt and spices. Set aside.
- In a medium bowl, whisk brown sugar, granulated sugar and melted butter together until butter is absorbed. Add eggs and vigorously whisk until combined. Stir in pumpkin puree.
- Pour wet ingredients into the large bowl of dry ingredients and mix until no flour pockets remain (avoid over-mixing). Spoon or pipe batter into prepared donut tin.
- Bake at 350° F for 12 to 14 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let the donuts cool in the pan for a couple minutes before transferring to a wire rack.
- For the topping, whisk together the sugar and cinnamon. While the donuts are still a little warm, lightly brush them with melted butter, then generously coat the donuts in cinnamon sugar.