Bakery-Style Cinnamon Sugar Pumpkin Donuts

$- 1 cup pure pumpkin puree - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 1/2 cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup granulated sugar (for coating) - 2 teaspoons ground cinnamon (for coating) These ingredients create a perfect blend of flavors for tasty donuts. The pumpkin puree adds moisture and a rich taste, while the sugars help with sweetness and texture. The spices, like cinnamon and nutmeg, bring warmth and depth. You’ll also need some standard kitchen items to pull it all together. - Donut pan or silicone mold - Mixing bowls - Whisk and spoon - Toothpick Make sure to gather these tools before starting. The donut pan shapes the donuts, while mixing bowls help combine the ingredients. You’ll use the whisk to blend the wet ingredients and the spoon for the batter. A toothpick checks if the donuts are baked properly. - Prep Time: 15 minutes - Cook Time: 12-15 minutes - Servings: 12 donuts This recipe yields a dozen delicious donuts. Perfect for sharing! The prep is quick, and cooking is simple. Enjoy the delight of fresh donuts in about half an hour. - Preheat the oven to 350°F (175°C). - Grease the donut pan or prepare silicone molds. - In a bowl, combine pumpkin puree, granulated sugar, brown sugar, and vegetable oil. - Whisk in the eggs and vanilla extract until mixed well. - In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. - Gradually add this dry mix to the wet ingredients. Stir gently to combine. - Spoon the batter into the donut pan, filling each cavity about two-thirds full. - Bake for 12-15 minutes. Use a toothpick to check if they are done. - While donuts bake, mix 1/2 cup of granulated sugar with 2 teaspoons of ground cinnamon in a shallow bowl. - After baking, let the donuts cool for five minutes. Then, roll each warm donut in the cinnamon sugar mix. To make your donuts soft and fluffy, avoid overmixing the batter. Once you add the dry ingredients, mix just until they blend. This keeps the donuts light. Also, ensure even baking by not overcrowding the pan. Fill each cavity about two-thirds full. Giving each donut space helps them rise evenly. One big mistake is not preheating the oven properly. If your oven isn’t hot enough, the donuts won’t cook right. Always check the temperature first. Another mistake is not greasing the pan adequately. If you skip this step, your donuts may stick. Use non-stick spray or oil for easy removal. For a beautiful presentation, arrange the donuts on a decorative platter. You can also dust them with more cinnamon sugar for extra appeal. This little touch makes them look bakery-fresh. Serve them in cute paper bags for a fun and charming touch at gatherings. {{image_2}} You can add fun glazes to your donuts. - Maple glaze: Mix powdered sugar with maple syrup and a splash of milk. - Chocolate drizzle: Melt dark chocolate and drizzle it over the cooled donuts. You can change some ingredients for different flavors. - Swap pumpkin puree for sweet potato: This gives a sweeter taste. - Use applesauce instead of vegetable oil: This makes the donuts a bit healthier. You can make these donuts even better with a few extras. - Adding chocolate chips or nuts: This adds texture and flavor. - Experimenting with different spices: Try allspice or cloves for a unique twist. These variations make each batch special and fun! Enjoy trying them out. To keep your donuts fresh at room temperature, store them in an airtight container. This helps keep them soft and tasty. If you want them to last longer, refrigerate the donuts. Wrap them in plastic wrap or place them in a sealed bag. This will help hold in moisture and flavor. To freeze baked donuts, first let them cool completely. Then, wrap each donut in plastic wrap. Place the wrapped donuts in a freezer-safe bag. They can stay frozen for up to three months. When you're ready to eat them, take them out and let them thaw at room temperature. For a warm treat, heat in the oven at 350°F for about 5-7 minutes. These donuts taste best within the first three days. After that, their texture may change. Look for signs of spoilage, like a dry or hard texture. If they smell off or show mold, it’s best to toss them. Enjoy your donuts fresh for the best flavor and texture! Yes, canned pumpkin puree works perfectly. It saves time and gives you great flavor. Just make sure to pick pure pumpkin, not pumpkin pie filling. This helps keep your donuts light and fluffy. For gluten-free donuts, use a gluten-free flour blend. Almond flour or oat flour also works well. You may need to adjust the liquid in the recipe a bit. Start with the same amount and add more if the batter seems too thick. Pumpkin donuts pair well with warm drinks. Try serving them with hot apple cider or coffee. You can also add a side of whipped cream for a fun twist. Yes, you can use a muffin tin instead. Just fill each cavity about halfway. You will have pumpkin muffins instead of donuts, but they will still taste great! You can also use cookie cutters to shape the batter on a baking sheet. In this post, I shared how to make delicious pumpkin donuts. You learned the key ingredients, equipment, and steps to bake them. I also provided tips for better texture and fun variations. Remember to store your leftovers right and enjoy them fresh. Baking is all about fun and creativity, so don’t hesitate to mix it up. Try different spices or toppings to make each batch unique. Happy baking!$

Bakery-Style Cinnamon Sugar Pumpkin Donuts

Indulge in the deliciousness of Bakery-Style Cinnamon Sugar Pumpkin Donuts that are perfect for fall! With a blend of spices and the rich taste of pumpkin, these fluffy treats are easy to make and even easier to enjoy. Ready in just 30 minutes, they make a delightful snack for any occasion. Click through to discover the full recipe and elevate your baking game with these scrumptious donuts you won't want to miss!

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Ingredients

1 cup pure pumpkin puree

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup granulated sugar (for coating)

2 teaspoons ground cinnamon (for coating)

Instructions

Preheat your oven to 350°F (175°C). Grease a donut pan or use a silicone donut mold.

In a mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Mix until smooth.

Add the eggs and vanilla extract to the bowl, whisking until fully incorporated.

In a separate bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt.

Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix; the batter should be thick and fluffy.

Spoon the batter into the prepared donut pan, filling each cavity about 2/3 full.

Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

While the donuts are baking, prepare the cinnamon sugar coating by mixing 1/2 cup of granulated sugar with 2 teaspoons of ground cinnamon in a shallow bowl.

Once the donuts are baked, allow them to cool in the pan for 5 minutes, then gently remove them and place them on a wire rack to cool slightly.

While still warm, roll each donut in the cinnamon sugar mixture until fully coated. Set aside for a few minutes to firm up.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 donuts

- Presentation Tips: Arrange the donuts on a decorative platter and dust with additional cinnamon sugar for a tempting look, or serve them in individual paper bags for a charming touch!