These Baked Pumpkin Donuts are the perfect fall treat, combining the warm flavors of pumpkin and spices in a soft, cake-like donut. They are easy to make, baked rather than fried, and coated in a delicious cinnamon sugar mixture. Perfect for breakfast, dessert, or an anytime snack, these donuts are sure to bring a smile to your face and a taste of autumn to your table.

Why You’ll Love This Baked Pumpkin Donuts

You’ll love these Baked Pumpkin Donuts because they’re:

1. Full of Fall Flavors: Pumpkin, cinnamon, nutmeg, and ginger create a warm, cozy taste.
2. Baked, Not Fried: A healthier option that still delivers all the deliciousness of traditional donuts.
3. Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze.
4. Perfect for Any Time: Great for breakfast, brunch, dessert, or an afternoon treat.

Ingredients For Baked Pumpkin Donuts

For the Donuts

• Butter, for greasing the pans
• ½ cup vegetable oil
• 3 large eggs
• 1 + ½ cups sugar
• 1 + ½ cups canned pumpkin
• 1 + ½ teaspoons pumpkin pie spice (or ¾ teaspoon ground cinnamon plus heaping ¼ teaspoon each ground nutmeg and ground ginger)
• 1 teaspoon salt
• 1 + ½ teaspoons baking powder
• 1 + ¾ cups + 2 tablespoons all-purpose flour

For the Coating

• ½ cup sugar
• 2 tablespoons ground cinnamon
• 3 tablespoons melted butter

How to Make Baked Pumpkin Donuts

Prepare the Pan

Preheat your oven to 350°F. Generously grease one or two standard donut pans with butter to ensure the donuts release easily after baking.

Make the Batter

1. Mix Wet Ingredients: In a large mixing bowl, add the vegetable oil, eggs, sugar, canned pumpkin, pumpkin pie spice (or the ground spices), salt, and baking powder. Beat together on low speed until the mixture is smooth and well combined.
2. Add Flour: Mix in the flour by hand just until combined. Be careful not to overmix, as this can make the donuts rubbery.

Fill the Donut Pans

1. Scoop Batter: Scoop scant ¼ cups of the batter into each well of the donut pan. If you only have one pan, cover the remaining batter with plastic wrap and let it sit in a cool place between batches.

Bake the Donuts

1. Bake: Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center of a donut comes out clean.
2. Cool: Allow the donuts to cool in the pan for 5 to 10 minutes, then turn them out onto a wire rack. Run a knife around the edges if needed to help release them from the pan.

Coat the Donuts

1. Prepare Coating: In a wide, shallow bowl, mix the sugar and cinnamon together. Alternatively, you can add the mixture to a large plastic food bag and shake the donuts in it.
2. Brush with Butter: Working one donut at a time, use a pastry brush to coat the donut in melted butter.
3. Coat with Cinnamon Sugar: Dip the buttered donut in the cinnamon sugar mixture or shake it in the bag until well coated.

Store the Donuts

1. Store: Loosely cover the leftover donuts and store them in a cool, dry place for up to 3 days.

Variations

• Glazed Donuts: Instead of the cinnamon sugar coating, dip the donuts in a simple glaze made from powdered sugar and milk.
• Chocolate Coating: Dip the donuts in melted chocolate and top with sprinkles for a festive touch.
• Spicy Kick: Add a pinch of cayenne pepper to the batter for a subtle spicy kick.

Equipment

• Standard donut pans
• Large mixing bowl
• Whisk or electric mixer
• Pastry brush
• Wide, shallow bowl or large plastic food bag
• Wire rack

Storage

Store the donuts loosely covered in a cool, dry place for up to 3 days. If you need to keep them longer, you can freeze them individually wrapped in plastic wrap and placed in a freezer-safe container. Thaw at room temperature before serving.

What to Serve with Baked Pumpkin Donuts

These donuts are perfect on their own, but here are a few serving suggestions:

1. With Coffee or Tea: Enjoy with a hot cup of coffee or a spiced tea for a cozy autumn treat.
2. For Breakfast: Pair with a glass of milk or a fruit smoothie for a delightful breakfast.
3. Dessert Delight: Serve with a scoop of vanilla ice cream for an indulgent dessert.

Tips

• Grease Well: Ensure the donut pans are well greased to prevent sticking.
• Don’t Overmix: Mix the batter just until the flour is incorporated to keep the donuts tender.
• Even Coating: Use a pastry brush to coat the donuts in butter evenly before dipping in cinnamon sugar.

FAQ

Can I use fresh pumpkin puree?

Yes, you can use fresh pumpkin puree instead of canned. Make sure to drain it well to avoid adding excess moisture to the batter.

Can I make this recipe gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend to make gluten-free donuts.

What if I don’t have a donut pan?

You can use a muffin tin instead. The donuts will be more like mini muffins but will still taste delicious.

How do I keep the donuts from getting soggy?

Store the donuts in a cool, dry place and avoid covering them too tightly to prevent condensation, which can make them soggy.

Yield: 12

BAKED PUMPKIN DONUTS

Print

Enjoy these delightful Baked Pumpkin Donuts that bring the flavors of fall to your table in a delicious and easy-to-make treat!

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Ingredients

• butter, for greasing the pans
• ½ cup vegetable oil
• 3 large eggs
• 1 + ½ cups sugar
• 1 + ½ cups canned pumpkin
• 1 + ½ teaspoons pumpkin pie spice, or ¾ teaspoon ground cinnamon plus heaping ¼ teaspoon each ground nutmeg & ground ginger
• 1 teaspoon salt
• 1 + ½ teaspoons baking powder
• 1 + ¾ cups + 2 tablespoons all-purpose flour
• For Coating:
• ½ cup sugar
• 2 tablespoons ground cinnamon
• 3 tablespoons melted butter

Instructions

1. Preheat the oven to 350°F. Generously grease one or two standard donut pans.
2. To a large mixing bowl add the oil, eggs, sugar, pumpkin, spices, salt, and baking powder. Beat together on low speed until smooth.
3. Mix in the flour by hand just until combined - over mixing will cause them to be rubbery.
4. Scoop up scant ¼ cups of the batter to fill each well of the donut pan. If you only have one pan cover the batter with saran wrap and let it sit in a cool place in between batches.
5. Bake 15 to 18 minutes or until a toothpick comes out clean from the center.
6. Cool in the pan 5 - 10 minutes then turn out from the pan running a knife around the edges if needed.
7. Let them cool completely.
8. In a wide shallow bowl mix the sugar and cinnamon together. Alternately you can add it to a large plastic food bag and shake the donuts in it.
9. Working one at a time use a pastry brush to coat the donuts in butter then dip them in cinnamon sugar or shake them in the bag of cinnamon sugar.
10. Loosely cover the leftovers and store in a cool, dry place up to 3 days.

Notes

Approximate Nutrition Information

Per serving (based on 12 servings):

• Calories: 280
• Fat: 12g
• Carbohydrates: 40g
• Protein: 3g
• Fiber: 1g
• Note: Nutrition values are approximate and can vary based on specific ingredients used.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

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