Easy Baked Pumpkin Donuts Recipe

Introduction

These easy baked pumpkin donuts are a delicious fall treat that’s simple to make at home. Soft, moist, and full of warm spices, they’re perfect for breakfast or an afternoon snack. Plus, the cinnamon sugar coating adds a delightful sweet crunch.

Ingredients

• 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. Step 1: Preheat the oven to 350ºF and spray a donut pan with non-stick cooking spray. Set it aside.
2. Step 2: In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk.
3. Step 3: In a smaller bowl, combine the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined.
4. Step 4: Transfer the batter to a piping bag or a ziplock bag with the corner cut off. Pipe the batter evenly into each donut cavity in the pan.
5. Step 5: Bake for 15-16 minutes, or until a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for 10 minutes.
6. Step 6: Flip the pan upside down to release the donuts onto a cooling rack and let them cool for at least 10 more minutes.
7. Step 7: For the cinnamon sugar coating, melt 2 tablespoons of butter. Use a pastry brush or quickly dip each donut side in the butter.
8. Step 8: Combine the granulated sugar and cinnamon in a bowl. Coat each buttered donut in the sugar mixture, flipping to cover both sides.

Tips & Variations

• Use canned pumpkin puree for convenience, but make sure it’s 100% pumpkin, not pie filling.
• For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.
• Try rolling the donuts in chopped nuts along with the cinnamon sugar for extra crunch.
• If you don’t have a donut pan, use a muffin pan and reduce baking time slightly.

Storage

Store the donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to one week. Reheat gently in the microwave for 10-15 seconds to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular muffin pan instead of a donut pan?

Yes, you can. The texture will be the same, but the shape will differ. Adjust the baking time to about 12-14 minutes and keep an eye on them as they bake.

How do I make these donuts dairy-free?

Substitute the milk with any plant-based milk like almond or oat milk, and use a dairy-free butter alternative for the coating. The donuts will still be moist and flavorful.

Easy Baked Pumpkin Donuts Recipe

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4.5 from 97 reviews

These Easy Baked Pumpkin Donuts are a perfect fall treat with a moist pumpkin-infused batter and a crispy cinnamon sugar coating. Baked rather than fried, these donuts offer a lighter twist on a classic favorite without sacrificing flavor. Ideal for a cozy breakfast or an afternoon snack, they combine warm spices like cinnamon, nutmeg, and pumpkin pie spice for a delicious seasonal indulgence.

• Author: Joe
• Prep Time: 10 minutes
• Cook Time: 16 minutes
• Total Time: 36 minutes
• Yield: 6 donuts 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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 Oven and Prepare Pan: Preheat the oven to 350ºF (175ºC) and generously spray a donut pan with non-stick cooking spray. Set aside while preparing 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 smaller bowl, stir together the all-purpose flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt to evenly distribute the spices and leavening.
4. Make the Donut Batter: Gradually add the dry ingredient mixture into the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix to keep the donuts tender.
5. Pipe Batter into Pan: Transfer the batter into a piping bag or a resealable plastic bag with one corner cut off. Pipe the batter evenly into each cavity of the donut pan, filling about three-quarters full for even rising.
6. Bake the Donuts: Place the pan in the preheated oven and bake for 15-16 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking to maintain moistness.
7. Cool in Pan: Allow the donuts to cool in the pan for 10 minutes to set before removing.
8. Remove Donuts and Cool Completely: Carefully invert the donut pan to release the donuts onto a wire cooling rack. Let them cool for at least another 10 minutes to ensure the coating sticks properly.
9. Prepare Cinnamon Sugar Coating: Melt 2 tablespoons of butter in the microwave. Brush the cooled donuts with melted butter or quickly dip each side into the butter if you don’t have a pastry brush.
10. Coat Donuts with Cinnamon Sugar: In a bowl, mix ⅓ cup granulated sugar with 1 teaspoon cinnamon. Roll each butter-coated donut in the cinnamon sugar mixture, ensuring both sides are evenly coated for a sweet and crunchy finish.

Notes

• For best results, use a piping bag to evenly fill the donut cavities and achieve uniform shapes.
• If you don’t have a donut pan, try using a muffin tin as a substitute, though the shape will differ.
• Donuts are best enjoyed the same day for optimal freshness but can be stored in an airtight container at room temperature for 1-2 days.
• To reheat, warm gently in a microwave or oven to restore softness before applying cinnamon sugar coating.
• You can substitute dairy milk with any plant-based milk for a dairy-free variation.

Keywords: baked pumpkin donuts, pumpkin spice donuts, cinnamon sugar donuts, fall breakfast, easy pumpkin recipes, healthy donuts