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  • spiced pumpkin donuts with domino golden sugar spiced pumpkin donuts with domino golden sugar

Spiced Pumpkin Donuts

Baked Pumpkin Donuts with a Sugar and Pumpkin Spice coating

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Ingredients

Dry Ingredients

  • 2 Cups Cake Flour

  • 2 teaspoons Baking Powder
  • 2.5 teaspoons Pumpkin Spice
  • 1/2 teaspoon Kosher Salt
  • 1 Cup Domino® Golden Sugar

Wet Ingredients

  • 3/4 Cup Pumpkin Puree

  • 1/2 Cup Sour Cream
  • 1/2 Cup Vegetable Oil
  • 2 Large Eggs
  • 1 Large Egg Yolk
  • 2 teaspoons Vanilla Extract

Topping

  • 8 Tablespoons Unsalted Butter, melted

  • 1 1/4 Cups Domino® Golden Sugar
  • 2 Tablespoons Pumpkin Spice

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Instructions
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Prep Time: 10 minutes / Cook Time: 15 minutes / Yields: 12 Donuts

Step 1

Preheat oven to 350 degrees Fahrenheit. Spray two 6-count donut pans with non-stick baking spray.

Step 2

Combine flour, baking powder, pumpkin spice, salt, and Domino® Golden Sugar in a medium bowl and stir together with a hand whisk.

Step 3

In a large bowl, whisk together pumpkin puree, sour cream, vegetable oil, eggs, egg yolk, and vanilla until smooth.

Step 4

Next, spoon half of the flour mixture into the pumpkin puree mixture. Stir with a rubber spatula until combined and you no longer see flour streaks. Then repeat with the other half of the flour mixture.

Step 5

Transfer batter to large piping bag and pipe into pans. Fill donut wells ¾ full. Gently bang pan on counter to level batter.

Step 6

Place donut pans on middle rack and bake for 14-16 minutes until lightly golden and bounce back when gently pressed with finger.

Step 7

Place pans on cooling rack for 5 minutes.

Step 8

Carefully tilt pan to let donuts slide onto cooling rack to completely cool.

Step 9

Meanwhile, mix Domino® Golden Sugar and pumpkin spice in a large shallow bowl.

Step 10

Take a single donut and brush melted butter onto one side with pastry brush. Dip into sugar coating and repeat with other side. Place donut onto serving dish.

Step 11

Repeat coating with remaining donuts.

Additional Tip
  • Use room temperature sour cream and eggs. If you don’t have a piping bag, simply use a resealable storage bag and snip off one corner with scissors.
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Jenn

Meet the Chef:

Jenn Davis

@twocupsflour

Jenn is a foodie and photographer inspired by all things out of the ordinary; she’s obsessed with vintage, moody story telling, unexpected flavor twists, and, obviously, baking! Her blog, Two Cups Flour, is dedicated to her love of baking and her three favorite things to eat: breakfast, bread, and dessert. Jenn enjoys crafting recipes from scratch, and her goal is to teach her readers and audience how to successfully do the same! On her blog you’ll find new twists on old classics, exciting ingredient combinations, and helpful instructional tips on each recipe.