Every fall, my kitchen fills with the warm scent of cinnamon and pumpkin. It’s our family’s signal that cozy season has truly arrived. My three kids start asking for these Baked Pumpkin Donuts the moment the leaves begin to change.
They’re a tradition, a little piece of edible love that makes an ordinary morning feel like a celebration. Unlike their fried counterparts, these baked pumpkin donuts are a treat I feel good about serving. They fill our home with an incredible aroma and fill our bellies with simple, nourishing ingredients.
This recipe is my go-to for a quick breakfast, an after-school snack, or even a simple dessert. It proves that a little bit of pumpkin and a lot of love can create something truly magical.
Why You’ll Love These Baked Pumpkin Donuts
You will absolutely adore this recipe for Baked Pumpkin Donuts. First, they are incredibly simple to make. You don’t need any special equipment or frying skills.
Just a couple of bowls and a donut pan. Secondly, they are a healthier alternative. Baking instead of frying means less oil and a lighter treat.
The pumpkin adds natural moisture and a boost of vitamin A. Your family will devour these soft, cake-like donuts. They are perfectly spiced and wonderfully tender.
Furthermore, this recipe is incredibly versatile. You can top them with a simple glaze, a dusting of cinnamon sugar, or enjoy them plain. These easy Baked Pumpkin Donuts are a guaranteed crowd-pleaser.
Ingredients You’ll Need
Gathering your ingredients is the first simple step. I recommend using simple, wholesome items you likely already have in your pantry.
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 1 ¾ cups | Spooned and leveled. |
| Baking powder | 2 tsp | For the perfect rise. |
| Baking soda | ½ tsp | Helps with leavening. |
| Salt | ½ tsp | Enhances all the flavors. |
| Pumpkin pie spice | 2 tsp | The key warming spice blend. |
| Ground cinnamon | 1 tsp | Extra cozy flavor. |
| Pumpkin puree | 1 cup | Not pumpkin pie filling. |
| Large eggs | 2 | Room temperature is best. |
| Granulated sugar | ½ cup | Provides sweetness. |
| Light brown sugar | ½ cup, packed | Adds moisture and molasses flavor. |
| Milk | ½ cup | Whole or 2% work great. |
| Unsalted butter, melted | ⅓ cup | Or use neutral oil. |
| Vanilla extract | 1 tsp | For a warm, aromatic note. |
Substitutions & Variations
Don’t be afraid to make this recipe your own. Cooking should be flexible and fun. If you need a gluten-free option, use a 1:1 gluten-free flour blend.
You can also use whole wheat pastry flour for a whole-grain twist. For a dairy-free version, simply swap the milk for almond, oat, or soy milk. No pumpkin pie spice?
No problem. Make your own with 1 ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, and ⅛ tsp cloves or allspice. Feel free to experiment with the toppings.
A maple glaze, a cream cheese frosting, or a simple roll in cinnamon sugar are all fantastic choices. You can even add chocolate chips or chopped nuts to the batter for extra texture.
Step-by-Step Instructions
- Preheat and Prepare: First, preheat your oven to 350°F (175°C). Then, generously grease your donut pan with non-stick spray. This crucial step prevents sticking.
- Combine Dry Ingredients: Next, in a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Whisking ensures there are no lumps and everything is evenly distributed.
- Mix Wet Ingredients: In a larger bowl, whisk the pumpkin puree, eggs, granulated sugar, and brown sugar together until smooth. Then, whisk in the milk, melted butter, and vanilla extract.
- Combine Wet and Dry: Now, gently pour the dry ingredients into the wet ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Fill the Pan: Spoon the batter into the prepared donut pan cavities, filling each about ⅔ to ¾ full. You can also use a piping bag or a ziplock bag with the corner snipped off for less mess.
- Bake to Perfection: Bake the donuts for 10-12 minutes. They are done when a toothpick inserted into the thickest part comes out clean. The tops will spring back lightly when touched.
- Cool Completely: Finally, let the Baked Pumpkin Donuts cool in the pan for 5 minutes before transferring them to a wire rack. Let them cool completely before adding any glaze or topping.
Pro Tips for Success
Follow these simple tips for the best Baked Pumpkin Donuts every single time. Firstly, do not overmix the batter. Overmixing develops gluten and leads to tough, dense donuts.
Secondly, use a piping bag or a spoon to neatly fill the donut pan. This prevents batter from spilling into the center hole. Thirdly, ensure your pumpkin puree is 100% pure pumpkin, not pumpkin pie filling.
The filling has added sugars and spices. Additionally, make sure all your ingredients, especially the eggs and milk, are at room temperature. This helps them emulsify and create a smoother, more uniform batter.
Finally, always allow the donuts to cool before glazing. A warm donut will melt the glaze and create a mess.
Storage & Reheating Tips
These Baked Pumpkin Donuts store beautifully. First, let them cool completely after baking. Then, store them in an airtight container at room temperature for up to 2 days.
For longer storage, you can refrigerate them for up to 5 days. You can also freeze these pumpkin donuts for up to 3 months. Simply place them in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag.
To reheat, I love warming a donut in the microwave for 10-15 seconds. It makes it taste freshly baked and wonderfully soft. You can also warm them in a 300°F oven for 5-8 minutes.
What to Serve With This Recipe
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These delicious Baked Pumpkin Donuts are incredibly versatile. They are perfect all on their own with a hot cup of coffee or a cold glass of milk. For a special weekend breakfast, I love serving them alongside a veggie-packed omelet or some crispy bacon.
They also make a fantastic dessert. Serve them warm with a scoop of vanilla ice cream for a truly decadent treat. During the holidays, a platter of these spiced pumpkin donuts is always a hit at brunch gatherings.
They pair wonderfully with a pumpkin spice latte or a hot apple cider. Honestly, there’s never a bad time for a homemade Baked Pumpkin Donut.
FAQs
Can I make these donuts without a donut pan?
Yes, you can. Simply grease a standard muffin tin and fill the cups about halfway full. Bake them as muffins for 18-20 minutes, or until a toothpick comes out clean. The texture and flavor will be the same.
Why are my baked donuts dense?
Dense donuts usually result from overmixing the batter. Remember to stir the wet and dry ingredients together until they are just combined. Also, check that your baking powder is fresh for proper leavening.
Can I make the batter ahead of time?
I do not recommend it. For the best rise and texture, you should bake the donuts immediately after mixing the batter. The baking powder begins to activate as soon as it hits the liquid.
What is the best way to glaze these pumpkin donuts?
For a simple glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of milk and ½ teaspoon of vanilla extract. Once the donuts are completely cool, dip the top of each one into the glaze and let the excess drip off.
Can I reduce the sugar in this recipe?
You can, but it will affect the texture and moisture. The sugar helps tenderize the crumb. I would not recommend reducing it by more than a quarter of the total amount for best results.
Baked Pumpkin Donuts
Ingredients
- All-purpose flour: 1 ¾ cups
- Baking powder: 2 tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Pumpkin pie spice: 2 tsp
- Ground cinnamon: 1 tsp
- Pumpkin puree: 1 cup
- Large eggs: 2
- Granulated sugar: ½ cup
- Light brown sugar: ½ cup, packed
- Milk: ½ cup
- Unsalted butter, melted: ⅓ cup
- Vanilla extract: 1 tsp
Instructions
- Preheat and Prepare: First, preheat your oven to 350°F (175°C). Then, generously grease your donut pan with non-stick spray. This crucial step prevents sticking.
- Combine Dry Ingredients: Next, in a medium bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon. Whisking ensures there are no lumps and everything is evenly distributed.
- Mix Wet Ingredients: In a larger bowl, whisk the pumpkin puree, eggs, granulated sugar, and brown sugar together until smooth. Then, whisk in the milk, melted butter, and vanilla extract.
- Combine Wet and Dry: Now, gently pour the dry ingredients into the wet ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Fill the Pan: Spoon the batter into the prepared donut pan cavities, filling each about ⅔ to ¾ full. You can also use a piping bag or a ziplock bag with the corner snipped off for less mess.
- Bake to Perfection: Bake the donuts for 10-12 minutes. They are done when a toothpick inserted into the thickest part comes out clean. The tops will spring back lightly when touched.
- Cool Completely: Finally, let the Baked Pumpkin Donuts cool in the pan for 5 minutes before transferring them to a wire rack. Let them cool completely before adding any glaze or topping.