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

Scale

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