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Easy Baked Pumpkin Donuts Recipe

Easy Baked Pumpkin Donuts Recipe
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★★★★★

4.9 from 30 reviews

These Easy Baked Pumpkin Donuts are a moist, flavorful treat perfect for fall or any time you crave a cozy, spiced dessert. Made with pumpkin puree and warm spices, they’re baked instead of fried, making them a lighter, quick, and simple recipe for delicious homemade donuts. The donuts are coated with a buttery cinnamon sugar glaze that adds the perfect touch of sweetness and crunch.

Ingredients

Scale

Donut Batter

  • ½ cup pumpkin puree
  • ¼ cup milk
  • ¼ cup vegetable oil
  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg

Cinnamon Sugar Coating

  • ⅓ cup granulated sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon cinnamon

Instructions

  1. Preheat and Prepare: Preheat your oven to 350ºF (175ºC) and spray a donut pan with non-stick cooking spray to prevent sticking. Set it aside while you prepare the batter.
  2. Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk until smooth and well combined.
  3. Combine Dry Ingredients: In a separate smaller bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt to evenly distribute the spices and leavening agents.
  4. Make the Batter: Gradually add the dry ingredients into the wet ingredients. Mix gently with a spatula until just combined, being careful not to overmix to keep the donuts tender.
  5. Fill the Donut Pan: Transfer the batter to a piping bag or ziplock bag with a corner cut off. Pipe the batter evenly into the six donut cavities, filling each about 3/4 full.
  6. Bake: Place the pan in the oven and bake for 15-16 minutes, or until a toothpick inserted into the donuts comes out clean. Let the donuts cool in the pan for 10 minutes to firm up.
  7. Cool Donuts: Carefully flip the pan upside down to release the donuts onto a cooling rack. Allow them to cool completely for at least 10 more minutes before coating.
  8. Prepare Cinnamon Sugar: Melt 2 tablespoons of butter in the microwave. In a separate bowl, combine the granulated sugar and cinnamon for the coating.
  9. Coat the Donuts: Using a pastry brush, coat each cooled donut with melted butter, or dip each side of the donut quickly into the butter. Immediately dip or roll the donuts in the cinnamon sugar mixture, coating both sides evenly. Set aside to let the coating set before serving.

Notes

  • You can substitute pumpkin pie spice with ¾ teaspoon cinnamon, ¼ teaspoon nutmeg, and a pinch of ground cloves if desired.
  • If you don’t have a donut pan, you can use a muffin pan and fill each cup halfway for smaller muffin-style donuts.
  • Store leftover donuts in an airtight container at room temperature for up to 2 days for best freshness.
  • For a richer flavor, try substituting milk with buttermilk or adding a teaspoon of vanilla extract to the batter.
  • To make these donuts vegan, substitute the milk with almond or soy milk and use a vegan butter alternative for coating.

Nutrition

Keywords: pumpkin donuts, baked donuts, pumpkin puree dessert, fall recipes, cinnamon sugar donuts, easy pumpkin treats

Find it online: https://tastemadebyclara.com/easy-baked-pumpkin-donuts-recipe/