It’s finally starting to feel like fall here in South Carolina. While it’s still pretty warm in the afternoons, the mornings and evenings have cooled off quite a bit. When it starts getting cooler, I like to start doing more baking. I tend to not bake very often when it’s hot out. I feel like I’m competing with the oven versus the air conditioner.
So, what am I baking? What ingredient does everyone use in the fall? Pumpkin, of course! Many pumpkin items have been out since September, including pumpkin beer. My favorite pumpkin beer tastes so good with a cinnamon sugar rim. Now usually I’m more of an apple cider fan this time of year. I usually make apple cider donuts. But this year, as I was drinking pumpkin beer, I got the idea to make Pumpkin Beer Donuts! Don’t they sound delicious?
These donuts are packed with pumpkin and pumpkin spice flavor. They are baked and they are nice and soft. They get coated in a pumpkin spice sugar, giving the outside a nice subtle crispy sweet crunch. These donuts are AMAZING! They are super easy to make, and even more easy to eat and enjoy!
Donut Ingredients:
12 oz. pumpkin beer (room temperature)
½ cup pumpkin puree
½ cup sugar
½ cup brown sugar
1 egg
1 tsp vanilla extract
3 cups all-purpose flour
¾ tsp baking powder
1 tsp baking soda
½ tsp salt
1 tbsp pumpkin pie spice
Pumpkin Pie Spice Sugar Coating Ingredients:
1 and ½ cups sugar
2 tbsp pumpkin pie spice
1 stick melted butter
To make the donuts: Preheat the oven to 350 degrees Fahrenheit. Whisk the pumpkin beer, pumpkin puree, sugar, brown sugar, egg, and vanilla extract together in a bowl.
In another bowl, sift the flour, baking powder, baking soda, salt, and pumpkin pie spice together.
Add the flour mixture to the wet ingredients and stir to combine.
Grease a baking donut pan. Spoon the mixture into each donut space about ¾ full. Bake at 350 degrees Fahrenheit for about 10 minutes, or until a toothpick comes out clean when inserted into the donut. Allow the donuts to cool slightly, and transfer to a cooling rack. Repeat for the remaining donut batter.
To make the sugar coating: Combine the sugar and pumpkin pie spice together in a bowl and stir until incorporated. The melted butter should be kept separate in another bowl that’s large enough to dip the donut in.
Create a dredging station, and dip each donut into the melted butter.
Then into the sugar mixture, coating them thoroughly. Rather than dunking each donut into the butter, I like to use a basting brush and brush the butter onto the donut. I think it makes the butter go a little bit further.
Makes about 20 donuts.
Now for the fun part: Eating the Pumpkin Beer Donuts! What will you eat yours with? A good cup of coffee or with a pumpkin beer?
Pumpkin Beer Donuts
Ingredients
For the Donuts Ingredients:
- 12 oz Pumpkin beer
- 1/2 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 3/4 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice
Pumpkin Pie Spice Sugar Coating Ingredients
- 1 and 1/2 cups sugar
- 2 tbsp pumpkin pie spice
- 1 stick butter melted
Instructions
To make the donuts:
- Preheat the oven to 350 degrees Fahrenheit. Whisk the pumpkin beer, pumpkin puree, sugar, brown sugar, egg, and vanilla extract together in a bowl.
- In another bowl, sift the flour, baking powder, baking soda, salt, and pumpkin pie spice together.
- Add the flour mixture to the wet ingredients and stir to combine.
- Grease a baking donut pan. Spoon the mixture into each donut space about ¾ full. Bake at 350 degrees Fahrenheit for about 10 minutes, or until a toothpick comes out clean when inserted into the donut. Allow the donuts to cool slightly, and transfer to a cooling rack. Repeat for the remaining donut batter.
To make the sugar coating:
- Combine the sugar and pumpkin pie spice together in a bowl and stir until incorporated. The melted butter should be kept separate in another bowl that’s large enough to dip the donut in.
- Create a dredging station, and dip each donut into the melted butter, then into the sugar mixture, coating them thoroughly. Rather than dunking each donut into the butter, I like to use a basting brush and brush the butter onto the donut. I think it makes the butter go a little bit further.
