These pumpkin baked donuts are soft, fluffy, and perfectly spiced! They bring the cozy taste of fall right to your kitchen without the fuss of frying.
I love enjoying them with a warm cup of coffee in the morning. They’re like a little hug in a donut form! Plus, you won’t feel guilty having seconds! 😊
Key Ingredients & Substitutions
Pumpkin puree: Use canned pumpkin puree that is pure pumpkin, not the pie filling. If you prefer, you can make your own puree from roasted pumpkin for a fresher taste!
Brown sugar: It adds moisture and a lovely caramel flavor. You can swap it with coconut sugar, or use white sugar mixed with a little molasses to mimic the flavor.
Vegetable oil: This keeps the donuts moist. If you’re looking for alternatives, melted butter or melted coconut oil can work well too.
Spices: Ground spices are key here. If you don’t have nutmeg or cloves, use a bit more cinnamon, or try a pumpkin pie spice blend for added convenience.
Glaze: The glaze is optional but yummy! You can skip it if you’re counting calories or try a simple dusting of powdered sugar instead for a lighter option.
How Do I Ensure My Donuts Come Out Fluffy and Not Dense?
The key to fluffy donuts lies in not overmixing your batter. Mixing too much can develop gluten, making the donuts dense. Here’s how to get it right:
- After combining the wet and dry ingredients, mix until just incorporated. Some lumps are okay.
- Use a piping bag to fill the donut pan—this helps achieve even shapes and avoid overfilling.
- Make sure your oven is preheated to 350°F (175°C); baking at the right temperature helps them rise well.
- Let them cool for a few minutes before coating to help the sugar or glaze stick better.
With these tips, your pumpkin baked donuts will be light, fluffy, and irresistible! Enjoy!
How to Make Pumpkin Baked Donuts
Ingredients You’ll Need:
For the Donuts:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/3 cup vegetable oil (or melted coconut oil)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
- 2 tbsp melted butter (for brushing donuts before coating)
For the Glaze (optional):
- 1 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/2 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus around 12-14 minutes for baking. You’ll spend a few minutes mixing the batter and allowing the donuts to cool slightly before coating them. Then, enjoy them fresh out of the oven or at room temperature!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a donut pan or lightly spray it with nonstick spray to prevent the donuts from sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, eggs, brown sugar, vegetable oil, and vanilla extract until everything is smooth and well combined. This will create a nice, creamy base for the donuts.
3. Combine the Dry Ingredients:
In another bowl, mix together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This blend of spices creates that warm, delicious flavor we love in pumpkin treats!
4. Mix It Together:
Gradually add the dry mixture to the wet mixture. Stir it gently until just combined—be careful not to overmix, or your donuts might end up dense!
5. Fill the Donut Pan:
Take a piping bag or a large zip-lock bag with the corner snipped off and fill it with the donut batter. Pipe the batter evenly into the donut pan, filling each cavity about 3/4 full for the perfect rise.
6. Bake the Donuts:
Bake your donuts in the preheated oven for about 12-14 minutes, or until a toothpick inserted into the center comes out clean. They should be golden brown and spongy to the touch.
7. Cool the Donuts:
Let the donuts cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely.
8. Coat with Cinnamon Sugar:
Brush the tops of the warm donuts with melted butter, then mix the granulated sugar and cinnamon in a small bowl. Sprinkle or dip the tops of the donuts into the cinnamon sugar to coat them well.
9. Optional Glaze:
If you’d like to add a glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Drizzle the glaze over the donuts, or add some glaze between two donuts to create a filled-style treat.
10. Serve and Enjoy!
Let the glaze set for a few minutes before serving. Enjoy your delicious pumpkin baked donuts warm or at room temperature! They’re sure to be a hit!
These baked pumpkin donuts are moist, tender, and full of delightful spice—a perfect fall treat without the hassle of frying! Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin. To do this, roast a small pumpkin until tender, scoop out the flesh, and puree it in a blender or food processor. Just make sure it’s smooth and not too watery before using it in the recipe.
How Can I Make These Donuts Healthier?
To make these donuts a bit healthier, consider substituting half of the all-purpose flour with whole wheat flour. You can also reduce the sugar slightly or use a sugar substitute like honey or maple syrup. Just be aware that this might alter the texture a bit.
How Should I Store Leftover Donuts?
Store any leftover donuts in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them, but they may dry out a bit. Reheat them in the microwave for a few seconds before enjoying!
Can I Freeze These Donuts?
Yes, these donuts freeze well! Allow them to cool completely, then place them in an airtight container or freezer bag. They can be frozen for up to 3 months. To enjoy, just thaw at room temperature or warm them in the microwave!
