Description
These soft and fluffy Baked Pumpkin Donuts are loaded with cozy fall spices and real pumpkin puree. Baked instead of fried, they’re an easy and lighter way to enjoy donuts at home—finished with a cinnamon sugar coating or sweet vanilla glaze.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ½ teaspoon fine salt
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ⅓ cup vegetable oil
- ⅓ cup milk
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- ⅓ cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter (for brushing)
Optional Vanilla Glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Lightly grease two 6-cavity donut pans.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
3. In a separate bowl, whisk together pumpkin puree, eggs, oil, milk, and vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
5. Transfer batter to a piping bag or zip-top bag. Snip off the end and pipe batter into prepared donut pans, filling each cavity about ¾ full.
6. Bake for 10–12 minutes, or until a toothpick inserted comes out clean and donuts spring back lightly when touched.
7. Let donuts cool in pan for 5 minutes, then transfer to a wire rack.
8.
9. **For Cinnamon Sugar Donuts:** Brush warm donuts with melted butter and toss in cinnamon sugar mixture.
10. **For Glazed Donuts:** Let cool completely. Whisk together powdered sugar, milk, and vanilla; dip each donut and let set 10–15 minutes.
Notes
Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Freezing: Freeze unglazed donuts up to 2 months. Thaw overnight and coat or glaze before serving.
Make-Ahead: Prepare batter a day ahead and refrigerate. Bake fresh in the morning.
Variations: Add ½ cup mini chocolate chips, a maple glaze, or swap cinnamon sugar for pumpkin spice sugar for an extra fall kick.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 17g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg