Although this Fall may look a little different with a few stylish face coverings as you go to carry on about your Fall activities, one thing remains the same: the craving for autumnal flavors and hearty meals. On a recent trip to Cashiers NC, we indulged in a few cinnamon spice donuts at Mountain Fresh Grocery and I knew, as soon as September hit in Atlanta, I’d have to make these at home. Although these may be a bit different (baked not fried, pumpkin spice not cinnamon spice), these pumpkin spice donuts definitely channel all the comfy fall feelings I crave this time of year.
First things first: equipment. Baking donuts at home you need one important tool: a donut pan. I bought this pan a few years ago and have used it for a variety of homemade baked donuts and I can attest that the quality is top-notch.
The next thing you need is a gallon freezer bag to pipe the dough into the donut pan. If you have piping bags, even better. Don’t worry about fitting a tip to bag, just cut off an index finger diameter corner to pipe the dough into the donut pan.
Finally- and most importantly- DO NOT OVER WORK THE DOUGH. When combining the dry mixture into the wet mixture, mix until just incorporated. Don’t worry if there are lumps of flour leftover, they will dissolve as the donuts bake. This step is crucial to achieving that pillowy donut bite you crave in these baked pumpkin spice donuts.
P.S. if you want your house to REALLY smell like fall, whip these up and the best pot roast recipe ever for a truly indulgent fall meal. I also highly recommend walking outside of your house and coming back in to get all the effects of the heavenly scent that is these pumpkin spice donuts baking.
- 1/2 cup milk
- 1/2 cup canned pumpkin
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 3 tbsp unsalted butter melted
- 1 tsp vanilla extract
- 1 3/4 cup all purpose flour sifted
- 1/2 tsp baking soda
- 1 tbsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp cardamom
- 1 cup granulated sugar
- 1/2 tbsp cinnamon
- 1/2 cup unsalted butter melted
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Preheat oven to 350°F and lightly grease your donut pan with baking spray.
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In a large mixing bowl, add milk, canned pumpkin, egg, granulated sugar, brown sugar, melted butter, and vanilla extract. Mix until smooth. Set aside.
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In another bowl, sift together your flour, baking soda, cinnamon, nutmeg, cloves and cardamom.
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Add the dry mixture to the wet mixture and gently fold together until just combined. Don't worry if there are little lumps of flour, they will dissolve when it bakes.
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Using a spatula, fill your pastry bag with the dough. Cut an index finger diameter tip from the bag and fill your donut pan 1/2 of the way through. I made two circles to achieve this in my pan.
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Bake for 10-12 minutes on the middle rack until a toothpick comes out clean. When baked, remove and transfer donuts to a cooling rack to cool completely.
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While cooling, combine your granulated sugar and cinnamon together in a small bowl. Set aside while you melt the butter over low heat.
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Using a pastry brush, brush the donuts lightly with the melted butter and then dredge them in the cinnamon sugar mixture. Return to cooling rack to set.
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Eat and store on the counter in a non-air tight container. These donuts do get a little moist after day 2 so hurry up and eat them before then.
