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Easy Baked Pumpkin Donuts Recipe

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★★★★★

4.8 from 113 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk until fully combined and smooth.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://thehungrymason.com/easy-baked-pumpkin-donuts-recipe/