Baked Pumpkin Donuts Recipe
These Baked Pumpkin Donuts are a delightful fall treat that are moist, fluffy, and packed with warm pumpkin pie spices. Made with pumpkin puree and spiced perfectly with cinnamon and pumpkin pie spice, these donuts are baked instead of fried for a lighter, easy-to-make snack or breakfast option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 10 donuts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Donut Batter
- 1/4 cup vegetable oil
- 2 eggs
- 3/4 cup sugar
- 3/4 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
Topping
- 3 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) and lightly grease a donut pan to prevent sticking.
- Prepare the batter. In a large bowl, whisk together vegetable oil and eggs until combined. Add in sugar, pumpkin puree, pumpkin pie spice, salt, baking powder, and vanilla extract. Mix well until smooth.
- Add the flour. Gradually incorporate the all-purpose flour into the wet ingredients, mixing carefully until just combined to avoid overmixing, which can make the donuts tough.
- Fill the donut pan. Spoon the batter evenly into the prepared donut pan, filling each mold about 2/3 full to allow room for rising.
- Bake the donuts. Place the pan in the oven and bake for 12-15 minutes, or until a toothpick inserted into the donuts comes out clean and they spring back when lightly pressed.
- Mix the topping. While donuts bake, combine sugar and cinnamon in a small bowl to create the cinnamon sugar mixture.
- Coat the donuts. Once baked, remove donuts from the oven and allow them to cool for about 5 minutes. While still warm, dip each donut into the cinnamon sugar mixture to coat evenly.
- Cool and serve. Transfer the coated donuts to a wire rack to cool completely. Serve fresh for best flavor and texture.
Notes
- Ensure pumpkin puree is pure pumpkin and not pumpkin pie filling with added sugars or spices.
- If you don’t have a donut pan, you can bake the batter in a muffin tin for pumpkin muffins.
- For a glaze variation, mix powdered sugar with a bit of milk and vanilla instead of the cinnamon sugar coating.
- Store donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- These donuts can be reheated briefly in a microwave or oven for a fresh-baked feel.
Keywords: baked pumpkin donuts, pumpkin spice donuts, autumn donuts, fall dessert, pumpkin puree recipes
Find it online: https://bitesizedbenny.com/baked-pumpkin-donuts-recipe/
