Easy Baked Pumpkin Donuts Recipe
Introduction
These easy baked pumpkin donuts are a wonderful way to enjoy the flavors of fall without the fuss of frying. Soft, moist, and coated in a cinnamon sugar glaze, they make a perfect treat for breakfast or a cozy snack.
Ingredients
- ½ cup pumpkin puree
- ¼ cup milk
- ¼ cup vegetable oil
- 1 cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- ⅓ cup granulated sugar (for coating)
- 2 tablespoons butter, melted (for coating)
- 1 teaspoon cinnamon (for coating)
Instructions
- Step 1: Preheat the oven to 350ºF and spray a donut pan with non-stick cooking spray. Set it aside.
- Step 2: In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk until smooth.
- Step 3: In a smaller bowl, combine the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined.
- Step 4: Transfer the batter to a piping bag or a ziplock bag with the corner cut off. Pipe the batter evenly into each of the six donut cavities.
- Step 5: Bake for 15-16 minutes, or until a toothpick inserted into the center comes out clean. Let the donuts cool in the pan for 10 minutes.
- Step 6: Flip the pan upside down to release the donuts onto a cooling rack and let them cool for at least 10 more minutes.
- Step 7: For the cinnamon sugar coating, melt 2 tablespoons of butter in the microwave. Use a pastry brush to coat the cooled donuts with melted butter, or quickly dip each side in the butter if you don’t have a brush.
- Step 8: Mix the granulated sugar and 1 teaspoon cinnamon in a bowl. Dip each butter-coated donut in the sugar mixture, flipping to coat both sides evenly.
Tips & Variations
- For extra warmth, add a pinch of ground cloves or ginger to the dry ingredients.
- If you don’t have a donut pan, use a muffin tin and adjust baking time accordingly.
- Swap the vegetable oil for melted coconut oil for a subtle coconut flavor.
- Use canned pumpkin puree for convenience or homemade for a fresher taste.
Storage
Store the baked and coated donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days and warm gently before serving. These donuts are best enjoyed fresh, but they can also be frozen for up to 1 month; thaw at room temperature and reheat briefly in a microwave or oven.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these donuts gluten-free?
Yes, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend to keep the texture similar.
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Roast and puree fresh pumpkin flesh, then strain excess liquid to match the consistency of canned pumpkin before using.
PrintEasy Baked Pumpkin Donuts Recipe
Delight in these easy baked pumpkin donuts, a perfect autumn treat combining warm spices and moist pumpkin puree. These homemade donuts are baked to perfection, then coated with a cinnamon sugar glaze for a sweet, cozy flavor without deep frying.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Total Time: 36 minutes
- Yield: 6 donuts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Donut Batter
- ½ cup pumpkin puree
- ¼ cup milk
- ¼ cup vegetable oil
- 1 cup all purpose flour
- ½ cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
Cinnamon Sugar Coating
- ⅓ cup granulated sugar
- 2 tablespoons butter (melted)
- 1 teaspoon cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350ºF (175ºC) and generously spray a donut pan with non-stick cooking spray to ensure your donuts don’t stick. Set this aside while you prepare the batter.
- Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk until fully combined and smooth.
- Combine Dry Ingredients: In a smaller bowl, sift or stir together the all purpose flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Gradually add these dry ingredients to the wet mixture, folding gently with a spatula until just combined; do not overmix to keep donuts tender.
- Fill Donut Pan: Transfer the batter into a piping bag or a resealable plastic bag with a corner cut off. Pipe the batter evenly into each cavity of the donut pan, filling each about three-quarters full.
- Bake the Donuts: Place the pan in the oven and bake for 15-16 minutes, or until a toothpick inserted in the center of a donut comes out clean. Once done, allow the donuts to cool in the pan for 10 minutes to firm up.
- Cool Completely: After initial cooling, invert the pan to pop out the donuts onto a cooling rack. Let them cool for at least another 10 minutes until completely cool to the touch.
- Prepare Cinnamon Sugar Coating: Melt 2 tablespoons of butter in the microwave. Using a pastry brush, coat each cooled donut with melted butter on both sides, or quickly dip each side directly if no brush is available.
- Coat Donuts: In a small bowl, mix granulated sugar with cinnamon. Roll or dip each butter-coated donut thoroughly in the cinnamon sugar mixture, ensuring both sides are evenly coated. Serve immediately or store in an airtight container.
Notes
- For best results, use a piping bag to fill the donut pan evenly to ensure uniform donut shapes and even baking.
- Don’t overmix the batter to keep the donuts light and fluffy rather than dense.
- Allow donuts to cool completely before coating with butter and cinnamon sugar or the coating might melt off.
- You can substitute milk with any plant-based milk to make this recipe dairy-free.
- Store leftovers in an airtight container at room temperature for up to 2 days; reheat lightly before serving.
Keywords: pumpkin donuts, baked donuts, fall dessert, cinnamon sugar donuts, easy pumpkin recipe, autumn treats
