With their brilliant orange color, pleasingly moist texture, and delightful pumpkin flavor, these baked (not fried) doughnuts are the perfect on-the-go breakfast for a crisp autumn day.
- 2 cups all-purpose flour
- ½ cup brown sugar
- 1½ tsp baking powder
- 1½ tsp pumpkin pie spice
- ½ tsp salt
- ¼ tsp baking soda
- 1 cup pumpkin puree
- ¼ cup milk
- 2 eggs
- ¼ cup butter, softened
- Donut pan
- 1/4 cup brown sugar (for sugar topping)
- 1 tsp pumpkin pie spice (for sugar topping)
- 1/4 cup butter, melted (for sugar topping)
Preheat the oven to 325 degrees Fahrenheit.
In a bowl, combine the dry ingredients for the donuts (flour, sugar, baking powder, pumpkin pie spice, salt and baking soda). Stir well.
Add the pumpkin puree, eggs, milk and butter to the mixture. Using an electric mixer, beat the mixture on a low speed until it forms a smooth batter.
Spoon the batter into a greased donut pan.
Bake for 8 to 10 minutes, or until inserted toothpick comes out clean.
Let donuts cool on a drying rack. While they cool, mix the remaining brown sugar and pumpkin pie spice in a small bowl. Set aside.
Lightly brush the donuts with the melted butter.
While butter is still moist, sprinkle the sugar and pumpkin pie mixture over the top so that it sticks to the donut.
Let the donuts cool completely before serving.