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Easy Baked Pumpkin Donuts Recipe

Easy Baked Pumpkin Donuts Recipe
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★★★★★

5 from 5 reviews

These Easy Baked Pumpkin Donuts are a deliciously moist and flavorful treat, perfect for fall or any time you crave a comforting baked good. Made with pumpkin puree and warm spices like cinnamon and nutmeg, these donuts are baked, not fried, making them a lighter but equally satisfying alternative to traditional donuts. Coated in a buttery cinnamon sugar mixture, they are sure to be a crowd-pleaser for breakfast, snack, or dessert.

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 the pan: Preheat your oven to 350ºF (175ºC). Spray a donut pan with non-stick cooking spray and set it aside to ensure easy donut removal after baking.
  2. Mix wet ingredients: In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk until smooth and well combined.
  3. Combine dry ingredients: In a separate smaller bowl, sift or whisk together the all-purpose flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Gradually add these dry ingredients to the pumpkin mixture, folding gently with a spatula until just combined; avoid overmixing to keep donuts tender.
  4. Fill the donut pan: Transfer the batter into a piping bag or a resealable plastic bag with the corner snipped off. Pipe or spoon the batter evenly into each donut cavity, filling about 3/4 full to allow room for rising.
  5. Bake the donuts: Bake for 15-16 minutes, or until a toothpick inserted into the center of a donut comes out clean. Once done, let the donuts cool in the pan for 10 minutes to set.
  6. Cool the donuts: Carefully invert the pan to release the donuts onto a cooling rack. Let them cool completely, about another 10 minutes, before coating.
  7. Prepare cinnamon sugar coating: Melt 2 tablespoons of butter using a microwave or stovetop. Use a pastry brush to lightly coat each cooled donut with melted butter, or quickly dip each side in the butter if you don’t have a brush. In a shallow bowl, mix together granulated sugar and cinnamon.
  8. Coat the donuts: Roll each butter-coated donut in the cinnamon sugar mixture until evenly coated on all sides. Serve immediately or store in an airtight container.

Notes

  • You can use canned pumpkin puree, but be sure it is plain pumpkin, not pumpkin pie filling that contains added spices and sugar.
  • If you don’t have pumpkin pie spice, substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
  • These donuts are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 2 days.
  • For a dairy-free version, substitute milk with almond or oat milk, and use a vegan butter for the coating.
  • If doubling the recipe, bake in batches or use two donut pans to maintain even baking.

Nutrition

Keywords: pumpkin donuts, baked donuts, fall recipe, cinnamon sugar donuts, easy pumpkin recipe

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