Description
Baked Pumpkin Donuts are the perfect fall dessert, blending warm spices and rich pumpkin flavor in a fluffy, baked treat. Quick, easy, and coated in cinnamon sugar, they’re a healthier indulgence that’s ready in under 30 minutes.
Ingredients
For the donuts:
1 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon cloves
½ teaspoon salt
½ cup granulated sugar
1 cup canned pumpkin puree (not pumpkin pie filling)
½ cup brown sugar, packed
2 large eggs
⅓ cup vegetable oil
1 teaspoon vanilla extract
For the cinnamon sugar coating:
½ cup granulated sugar
1 teaspoon cinnamon
3 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C) and grease a donut pan.
- In a medium bowl, whisk together dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
- In a large bowl, whisk together wet ingredients: granulated sugar, brown sugar, pumpkin puree, eggs, oil, and vanilla extract. Mix until smooth.
- Gradually incorporate dry ingredients into wet ingredients. Do not overmix.
- Transfer batter to a piping bag or zip-top bag and pipe into the prepared donut pan, filling each cavity three-quarters full.
- Bake for 12-15 minutes, until donuts spring back when pressed and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
- For the coating, mix granulated sugar and cinnamon in a small bowl. Brush donuts lightly with melted butter and coat in the cinnamon sugar mixture.
Notes
For variation, add a vanilla glaze or chocolate drizzle.
Vegan substitutions: use flax eggs, plant-based milk, and vegan butter.
Store donuts in an airtight container at room temperature for up to 2 days or freeze for up to 3 months without the coating.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 donuts
