Dive into the autumn season with these irresistibly moist Pumpkin Donuts, adorned with a classic cinnamon sugar coating and a tantalizing caramel drizzle. This versatile batter can also be used to make muffins or a loaf if you’re in the mood to switch things up. Here’s the full recipe to enjoy these seasonal treats.
Ingredients:
For the Pumpkin Batter:
- 250 grams (2 cups) all-purpose flour
- 300 grams (1 1/2 cups) sugar
- 8 grams (2 tsp) pumpkin pie spice
- 10 grams (2 tsp) baking powder
- 1.5 grams (1/4 tsp) salt
- 450 grams (2 cups) pumpkin puree
- 3 large eggs
- 10 ml (2 tsp) vanilla extract
- 113 grams (1/2 cup) unsalted butter, melted
- 30 ml (2 tbsp) vegetable oil
- 130 grams (3/4 cup) chocolate chips, divided
For the Topping:
- 113 grams (1 stick) butter, melted
- 100 grams (1/2 cup) sugar
- 5 grams (1 tsp) cinnamon
- Caramel sauce, for drizzling (optional)
Directions:
- Preheat your oven to 175°C (350°F). Grease your donut pan well.
- In a medium bowl, whisk together the flour, sugar, pumpkin pie spice, baking powder, and salt. Set aside.
- In another bowl, whisk the pumpkin puree, eggs, vanilla extract, melted butter, and vegetable oil until combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until the mixture is smooth.
- Fold in half of the chocolate chips into the batter, reserving the rest for garnish or another use.
- Pipe the batter into the donut pan, filling each mold about 3/4 full.
- Bake for 12-15 minutes, or until a toothpick inserted into a donut comes out clean.
- Allow the donuts to cool for 5 minutes before removing them from the pan.
- To coat the donuts, first dip each one into the melted butter, then dredge in a mixture of cinnamon and sugar until fully coated.
- Drizzle with caramel sauce before serving if desired.
Serve these Pumpkin Cinnamon Sugar Donuts as a delightful breakfast, a sweet snack, or a festive dessert. They’re sure to bring the cozy flavors of fall to your palate with every bite. Enjoy your homemade treats!
