Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup unsalted butter
- 1/2 cup dark brown sugar
- 1/2 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree
For the cinnamon sugar coating:
- 4 tablespoons unsalted butter, melted
- 1/2 cup white sugar
- 1 tablespoon ground cinnamon (use Vietnamese or Chinese cinnamon if you want a spicier cinnamon for the coating)
Instructions
- Preheat oven to 350 degrees F. and grease a donut pan or muffin tin.
- In a medium bowl whisk together flour, baking powder, salt, and pumpkin pie spice. Set aside.
- In a small saucepan, melt down the butter until it has boiled and starts browning. Remove from heat and let cool slightly.
- Meanwhile, in a large bowl whisk brown sugar, white sugar, egg, vanilla, pumpkin puree, and browned butter. Add the dry ingredients to the wet ingredients and stir until a smooth batter forms.
- Divide the batter between the prepared donut pan. Bake for about 15 minutes or until the cake tester comes out clean.
- Remove from the oven and place on a wire rack to cool.
- In the meantime, prepare the cinnamon sugar coating. Brush the cooled donuts with the melted butter and roll in the cinnamon sugar.
- Serve immediately. Store in an airtight container in the refrigerator. Donuts will keep up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
