Easy Baked Pumpkin Donuts Recipe
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.
- 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
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
- 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.
- Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk until smooth and well combined.
- 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.
- 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.
- 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.
- 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.
- Cool in Pan: Allow the donuts to cool in the pan for 10 minutes to set before removing.
- 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.
- 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.
- 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
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