I am not a very impulsive person. I like to plan things, have a to-do list, and carry around a calendar. Particularly when it comes to spending and budgeting my money, I never buy something I had not planned to purchase. Over the summer however, I purchased a donut pan on an total impulse buy, and it was one of the best non-choices I ever made. I passed by the pan in the store isle and immediately swooped one up and put it in my cart- no second thoughts!
I am so grateful for this uncharacteristic impulsiveness, because that pan was worth every penny for these delicious donuts. These pumpkin spice delicacies are perfect for crisp fall mornings and a warm drink. They will make your whole house smell fantastic, and they’re just plain fun to make! If you don’t have a donut pan, check the notes bellow for some potential alternatives you can try- but seriously, you should consider investing in a donut pan. Hope you love pumpkin treats as much as I do! Happy fall!
- 1 ¾ cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon allspice
- 1/8 teaspoons ground cloves
- 1/3 cup vegetable oil
- ½ cup brown sugar
- 1 egg
- 1 ½ teaspoon vanilla extract
- ¾ cup canned pumpkin
- ½ cup milk
- ½ cup butter, melted
- 2/3 cup sugar
- 1-2 tablespoons cinnamon
- Preheat the oven to 350, butter a donut pan and set aside.
- In a medium sized bowl combine the first seven ingredients- flour, baking powder, salt, cinnamon, nutmeg, allspice, and ground cloves- mixing thoroughly.
- In a separate large bowl, whisk together the remaining donut ingredients- oil, brown sugar, egg, vanilla, pumpkin, and milk.
- Once the liquid mixture has been completely blended, slowly add the dry ingredients to the mix, gently stirring together.
- Fill each donut cup with batter* so that each cup is full, but not overflowing. Bake for 12- 25 minutes, or until the donuts will spring back when gently pressed.
- Once the donuts are done baking, flip onto a wire rack and allow them to cool for a minute.
- Meanwhile, melt the butter in the microwave. In a separate small bowl, combine the sugar and cinnamon and stir.
- Once the donuts are cool enough to touch, but still hot, dip each donut in the melted butter and coat in a layer of cinnamon-sugar. Serve immediately!
Notes and Tips!:
- I used a pastry bag to fill the donut pans, however you also can use a spoon and a stable hand!
- If you do not plan on eating the donuts immediately (try to avoid eating them all by yourself! Easier said than done!), you can bake the donuts a day in advance, store in an air tight container, and then add the cinnamon sugar coating when you are ready to serve them again. The donuts may get soggy if you coat them too early.
- Another method you can try is baking donuts in a mini donut pan by baking them for only 8-9 minutes, or muffins by baking in muffin tins for 10- 12 minutes. Follow the same steps for coating.
- If you do not have a donut pan, I purchased mine at Michael’s Arts and Crafts Store for fairly cheap! You probably would be able to find some there in their baking section.
- Adapted from: Blue- Eyed Bakers
- If you like this recipe, you may like my Pumpkin chocolate chip granola bars or Apple Spice Cookies with Cardamom Cinnamon Frosting!