Baked Pumpkin Donuts
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.
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
- 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.
Notes
Do not overmix the batter; overmixing develops gluten and leads to tough, dense donuts. Use a piping bag or a spoon to neatly fill the donut pan to prevent spills. Ensure your pumpkin puree is 100% pure pumpkin, not pumpkin pie filling. Make sure all ingredients, especially eggs and milk, are at room temperature for a smoother batter. Always allow donuts to cool completely before glazing to prevent melting.
To store, cool completely then place in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze for up to 3 months by freezing in a single layer then transferring to a freezer bag. Reheat in the microwave for 10-15 seconds or in a 300°F oven for 5-8 minutes.
You can make these into muffins by greasing a standard muffin tin and filling cups halfway, then baking for 18-20 minutes. Dense donuts are usually caused by overmixing or old baking powder. Do not make the batter ahead of time as baking powder activates immediately. For a simple glaze, whisk 1 cup powdered sugar with 2-3 tablespoons milk and ½ teaspoon vanilla extract, then dip cooled donuts. You can reduce sugar by no more than a quarter of the total amount, but it will affect texture and moisture.
Nutrition
Calories: 198kcalCarbohydrates: 32gProtein: 3gFat: 6gSaturated Fat: 3gCholesterol: 45mgSodium: 150mgFiber: 1gSugar: 17g
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