Baked Pumpkin Donuts Recipe

Introduction

These baked pumpkin donuts are a delightful treat perfect for autumn mornings or anytime you crave a cozy, spiced snack. Soft, moist, and bursting with warm pumpkin flavors, they are healthier than traditional fried donuts but just as satisfying.

Ingredients

• 1 and 3/4 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 cup pumpkin puree
• 2 large eggs
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease two standard donut pans or spray them with non-stick cooking spray.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt until thoroughly combined.
3. Step 3: In another medium-sized bowl, mix the light brown sugar, granulated sugar, and pumpkin puree. Add in the eggs, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and evenly combined.
4. Step 4: Pour the wet ingredients into the dry ingredients and gently mix until no dry spots remain. Be careful not to overmix.
5. Step 5: Spoon the batter into a piping bag or a large zip-top bag and snip off a corner. Pipe the batter evenly into the prepared donut pans, filling each cavity about 3/4 full.
6. Step 6: Bake in the preheated oven for 10-12 minutes. The donuts should be slightly golden and spring back to the touch when done.
7. Step 7: Allow the donuts to cool in the pan for around 5 minutes before transferring them to a wire rack to cool completely.
8. Step 8: Optionally, glaze or top the donuts with cinnamon sugar, a vanilla glaze, or enjoy them plain.

Tips & Variations

• Use pure canned pumpkin, not pumpkin pie filling, to avoid excess spices and sugar.
• Add chopped nuts or chocolate chips to the batter for extra texture and flavor.
• For a glaze, mix powdered sugar with a little milk and vanilla extract for a simple vanilla drizzle.
• Be careful not to overmix the batter to keep donuts tender and light.

Storage

Store the baked pumpkin donuts in an airtight container at room temperature for up to three days. To reheat, warm them briefly in a microwave or oven until soft. These donuts can also be frozen; wrap them tightly and freeze for up to one month. Thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for a healthier option, though the texture might be denser. For gluten-free donuts, use a gluten-free all-purpose blend and adjust the liquid slightly if needed.

How can I tell when the donuts are fully baked?

Donuts are done when they are lightly golden and spring back when gently pressed. You can also insert a toothpick into the donut; if it comes out clean, they are ready.

Baked Pumpkin Donuts Recipe

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★★★★★

4.8 from 477 reviews

Deliciously soft and moist baked pumpkin donuts infused with warm spices like cinnamon and pumpkin pie spice. These donuts are a perfect fall treat, easy to make, and baked instead of fried for a healthier option.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 donuts 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 and 3/4 cups all-purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 cup pumpkin puree (pure canned pumpkin, not pumpkin pie filling)
• 2 large eggs
• 1/3 cup vegetable oil
• 1 teaspoon vanilla extract

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease two standard donut pans or spray them with non-stick cooking spray to ensure the donuts release easily after baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, pumpkin pie spice, and salt until thoroughly combined for even distribution of spices and leavening agents.
3. Mix Wet Ingredients: In a medium bowl, combine the light brown sugar, granulated sugar, and pumpkin puree. Add the eggs, vegetable oil, and vanilla extract, then whisk until the mixture is smooth and evenly incorporated.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until no dry spots remain. Be careful not to overmix to keep the donuts tender and light.
5. Fill Donut Pans: Spoon the batter into a piping bag or large zip-top bag, snip off the corner, and pipe the batter evenly into the prepared donut pans, filling each cavity about three-quarters full for perfect rise and shape.
6. Bake: Bake in the preheated oven for 10-12 minutes until the donuts are slightly golden and spring back to the touch, indicating they are fully cooked.
7. Cool: Let the donuts cool in the pans for about 5 minutes, then transfer them to a wire rack to cool completely to prevent sogginess.
8. Optional Toppings: Optionally, glaze the donuts with cinnamon sugar, vanilla glaze, or enjoy them plain for a simple fall treat.

Notes

• These donuts make a perfect fall breakfast or snack and can also be prepared ahead of time.
• For additional texture and flavor, try adding chopped nuts or chocolate chips to the batter before baking.
• Store the donuts in an airtight container at room temperature for up to three days to maintain freshness.
• Ensure to use pure canned pumpkin puree rather than pumpkin pie filling, which contains added spices and sugars that can affect the recipe balance.

Keywords: baked donuts, pumpkin spice, fall recipes, easy desserts, healthy treats, breakfast ideas