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Closeup of pumpkin donuts, coated in cinnamon sugar, one with a bite taken out of it.

High Altitude Baked Pumpkin Spice Doughnuts

Heather Smoke
Light and fluffy pumpkin cake doughnuts that are full of warm fall spices and coated in cinnamon and sugar.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

5 from 1 vote
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Breakfast
Cuisine American
Servings6 doughnuts

Equipment

  • Doughnut Pan

Ingredients
 

  • cup canned pumpkin puree (not pumpkin pie filling)
  • 3 tbsp sour cream
  • 1 large egg
  • 1 tsp vanilla
  • cup all-purpose flour, spooned and leveled
  • ¼ cup dark brown sugar, lightly packed
  • 1 tsp espresso powder (optional)
  • ¼ tsp ground cinnamon
  • ¼ tsp ground ginger
  • tsp ground cloves
  • tsp ground nutmeg
  • ¼ tsp baking soda
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • ¼ cup cinnamon & sugar (1/4 cup sugar + 1 tsp ground cinnamon)

Instructions
 

  • Preheat the oven to 375. Thoroughly grease a standard-sized doughnut pan with non-stick spray.
  • In a bowl, whisk together the pumpkin, sour cream, egg and vanilla.
  • Separately, whisk together the flour, brown sugar, spices, baking soda and salt.
  • Add the dry ingredients to the wet, and stir together with a spatula until no dry streaks of flour remain.
  • The batter will be thick. Spoon the batter into a piping bag or a plastic bag, and snip off the corner. Pipe the batter into the doughnut pan.
  • Bake the doughnuts on the center oven rack for about 11-12 minutes, until a toothpick comes out clean. Cool the doughnuts in the pan for 1 minute, then turn out onto a wire rack.
  • Immediately dip the hot doughnuts in the cinnamon/sugar mixture to thoroughly coat them. If you have trouble with the cinnamon/sugar not sticking to the doughnuts, then use a pastry brush to lightly brush a very small amount of melted or soft butter on the doughnuts, and then coat them in the cinnamon/sugar.
  • Place the doughnuts on a wire rack, and cool for 10 minutes, then serve warm.

Notes

  • The espresso powder is optional, but it adds a nice coffee flavor to these doughnuts, which is why I also call them Pumpkin Spice Latte Doughnuts.
  • You can substitute pumpkin pie spice for the individual spices, if you have it.
  • The doughnuts still taste great leftover, although the cinnamon/sugar will soak into the cake as they sit, so they are best served fresh.
Keyword Baked Doughnuts, High Altitude, Pumpkin
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