Easy Baked Pumpkin Donuts

Instructions

Pumpkin Donuts

1. Preheat the oven to 350°F. Grease two or three 6-count donut pans.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, cloves, and salt. Set aside.
3. In a large bowl, whisk together the pumpkin puree, melted butter, vegetable oil, granulated sugar, brown sugar, eggs, milk, and vanilla extract vigorously for about 1 minute.
4. Add the dry ingredients to the wet ingredients, whisking until combined and the batter thickens slightly.
5. Spoon or pipe the batter into the donut pans, filling each cavity about ¾ full. Use a #24 cookie scoop (3 Tbsp) for each donut, though some pans may need up to ¼ cup (#16 cookie scoop / 4 Tbsp).
6. Tap the pans on a towel-lined counter 10 times to even out the batter.
7. Bake for 10-14 minutes, or until the donuts are golden and a toothpick inserted into the center comes out with a few moist crumbs.
8. Let the donuts cool in the pans for 5 minutes, then transfer them to a wire rack.

Sugar Spice Coating

1. In a small bowl, melt the butter and stir in the vanilla.

2. In another bowl, combine the granulated sugar, cinnamon, nutmeg, and ginger.
3. While the donuts are still warm, lightly brush them with or dip them in the melted vanilla-butter.
4. Roll the donuts in the sugar-spice mixture until fully coated. Recoat if necessary.
5. Serve warm or at room temperature. (These reheat well in the microwave!)