Baked Pumpkin Donuts Recipe
Introduction
These baked pumpkin donuts offer a moist, flavorful treat perfect for fall or any time you crave a cozy dessert. With warm spices and a light cinnamon sugar coating, they’re easy to make and delightful to share.
Ingredients
- 1/4 cup vegetable oil
- 2 eggs
- 3/4 cup sugar
- 3/4 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Step 1: Preheat your oven to 350 degrees F and spray a donut pan with nonstick spray to prevent sticking.
- Step 2: In a large bowl, mix together the vegetable oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder, and vanilla until well combined.
- Step 3: Stir in the all-purpose flour until the batter is smooth and evenly mixed.
- Step 4: Fill each donut cavity about three-quarters full with the batter for even baking.
- Step 5: Bake the donuts for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
- Step 6: Let the donuts cool in the pan for 5 minutes before carefully removing them to a wire rack.
- Step 7: Combine the 3 tablespoons of sugar and 2 teaspoons of cinnamon in a large plastic bag. Place the warm donuts in the bag one at a time and shake gently to coat them evenly.
- Step 8: Allow the coated donuts to cool completely before serving or storing in an airtight container.
Tips & Variations
- For a richer flavor, substitute half the vegetable oil with melted butter.
- Try adding a drizzle of cream cheese glaze for extra indulgence.
- If you don’t have pumpkin pie spice, use a mix of cinnamon, nutmeg, and cloves instead.
- Make mini muffins with the same batter if you don’t have a donut pan.
Storage
Store the pumpkin donuts in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to one week. Reheat briefly in the microwave to enjoy them warm and soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly and is the recommended choice for consistent texture and flavor.
Can I make these donuts gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup for best results.
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Baked Pumpkin Donuts Recipe
- Total Time: 27 minutes
- Yield: 12 donuts 1x
Description
These Baked Pumpkin Donuts are a delicious fall treat, combining the warm flavors of pumpkin and pumpkin pie spice with a light, fluffy texture. Baked rather than fried, these donuts are a healthier option that still satisfy your sweet tooth. Finished with a cinnamon sugar coating, they are perfect for breakfast, snack time, or dessert.
Ingredients
Donut Batter
- 1/4 cup vegetable oil
- 2 eggs
- 3/4 cup sugar
- 3/4 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
Cinnamon Sugar Coating
- 3 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Lightly spray a donut pan with nonstick spray to ensure easy removal of the donuts after baking.
- Prepare Batter: In a large mixing bowl, combine vegetable oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder, and vanilla. Mix until all ingredients are well combined. Gradually stir in the flour and continue mixing until the batter is smooth and uniform.
- Fill Donut Pan: Spoon the batter into the donut pan cavities, filling each about 3/4 full to allow room for rising during baking.
- Bake Donuts: Place the donut pan in the preheated oven and bake for 15 to 17 minutes, or until the donuts spring back when lightly touched and a toothpick inserted into the center comes out clean.
- Cool and Remove: Remove the donuts from the oven and allow them to cool in the pan for about 5 minutes. Carefully remove the donuts from the pan and transfer them to a wire rack.
- Cinnamon Sugar Coating: In a large plastic bag, combine 3 tablespoons sugar and 2 teaspoons cinnamon. Place one donut at a time into the bag and shake gently to coat evenly with the cinnamon sugar mixture. Remove and place on a cooling rack to cool completely.
- Store: Once completely cooled, store the donuts in an airtight container to maintain freshness.
Notes
- For best results, use canned pumpkin puree or homemade pumpkin puree with no added spices or sugar.
- Be careful not to overfill the donut pan to avoid spilling or uneven baking.
- You can substitute pumpkin pie spice with a mixture of cinnamon, nutmeg, ginger, and cloves if desired.
- Donuts are best enjoyed fresh but can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.
- If you do not have a donut pan, use a muffin pan and reduce the baking time by a few minutes, checking for doneness.
- For a glaze alternative, drizzle with a simple powdered sugar glaze instead of cinnamon sugar coating.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Keywords: baked pumpkin donuts, pumpkin donut recipe, fall donuts, cinnamon sugar donuts, healthy pumpkin treats
