1. Prepare the Donut Batter:
- Preheat your Oven:
- Preheat your oven to 350°F (175°C). Lightly grease a donut pan with non-stick spray or butter.
- Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
- Mix the Wet Ingredients:
- In another mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil (or melted butter), vanilla extract, and milk. Whisk until the mixture is smooth and well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix, as this can result in dense donuts.
2. Bake the Donuts:
- Fill the Donut Pan:
- Spoon the batter into a piping bag or a large zip-top bag with the corner snipped off. Pipe the batter into the prepared donut pan, filling each cavity about 2/3 full.
- Bake the Donuts:
- Bake the donuts in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a donut comes out clean. The donuts should be golden brown and spring back when lightly touched.
- Cool the Donuts:
- Allow the donuts to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
3. Coat the Donuts:
- Prepare the Cinnamon Sugar Coating:
- In a small bowl, combine the granulated sugar and ground cinnamon. Melt the butter in a separate bowl.
- Dip the Donuts:
- Once the donuts are cool enough to handle, dip each donut into the melted butter, allowing any excess to drip off. Then, immediately coat the donut in the cinnamon-sugar mixture, turning it to ensure an even coating.
- Serve:
- Serve the donuts immediately for the best texture and flavor. They are delicious when warm but can also be enjoyed at room temperature.
Tips for Success:
- Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, which contains added sugars and spices.
- Donut Pan Alternative: If you don’t have a donut pan, you can use a muffin tin and bake the batter as donut holes or mini muffins.
- Storage: Store any leftover donuts in an airtight container at room temperature for up to 2 days. You can also freeze them (without the coating) for up to a month. Reheat in the oven before coating with butter and cinnamon sugar.
Variations:
- Glazed Donuts: Instead of the cinnamon sugar coating, dip the donuts in a simple glaze made from powdered sugar and milk. You can also add a touch of vanilla or maple extract for extra flavor.
- Chocolate Drizzle: Add a drizzle of melted chocolate or white chocolate over the cinnamon sugar-coated donuts for a decadent touch.
- Pumpkin Spice Cream Cheese Frosting: Top the donuts with a cream cheese frosting flavored with a bit of pumpkin spice for a richer treat.
Conclusion
Pumpkin spice donuts are the ultimate fall treat, combining the comforting flavors of pumpkin and warm spices in a soft, cake-like donut. Whether you’re enjoying them with a hot cup of coffee on a crisp autumn morning or sharing them with friends and family, these donuts are sure to bring warmth and joy to your season. Bake a batch today and indulge in the deliciousness of homemade pumpkin spice donuts!