Easy Baked Pumpkin Donuts Recipe

Introduction

These easy baked pumpkin donuts are a perfect seasonal treat that combines warm spices with moist pumpkin flavor. Lightly coated in a cinnamon sugar mixture, they offer a delightful balance of sweetness and spice without the need for frying.

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
• For the 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 until smooth.
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 a corner cut off. Pipe the batter evenly into each cavity of the donut pan, filling six cavities.
5. Step 5: Bake for 15-16 minutes, or until a toothpick inserted into the center of a donut 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 in the microwave. Use a pastry brush to coat the cooled donuts with melted butter or quickly dip each side of the donut in the butter.
8. Step 8: In a bowl, combine the granulated sugar and cinnamon. Roll each donut in the cinnamon sugar mixture, flipping to coat both sides evenly.

Tips & Variations

• Use canned pumpkin puree for convenience, but try fresh homemade pumpkin puree for a deeper flavor.
• Swap the milk for almond or oat milk to make the recipe dairy-free.
• For extra richness, sprinkle chopped pecans or drizzle a simple glaze on top instead of the cinnamon sugar coating.
• Make these gluten-free by substituting all-purpose flour with a gluten-free baking blend.

Storage

Store the baked and coated donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 4 days. To reheat, warm gently in a microwave for 10–15 seconds or in a low oven until warmed through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these donuts without a donut pan?

Yes, you can bake the batter in a muffin tin for pumpkin donut muffins or pipe them onto a lined baking sheet to bake as flat rounds. Adjust the baking time accordingly.

Can I freeze baked pumpkin donuts?

Absolutely. Freeze the cooled, uncoated donuts in a single layer on a baking sheet, then transfer into a freezer-safe bag. Thaw at room temperature and apply the cinnamon sugar coating before serving.

Easy Baked Pumpkin Donuts Recipe

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★★★★★

4.9 from 86 reviews

These Easy Baked Pumpkin Donuts are a moist and flavorful fall treat made with pumpkin puree and warm spices. They are baked, not fried, for a lighter texture and topped with a buttery cinnamon sugar coating for a perfect balance of sweet and spice. Ideal for breakfast or a cozy snack, these donuts are simple to make and deliciously satisfying.

• Author: Mila
• Prep Time: 10 minutes
• Cook Time: 16 minutes
• Total Time: 36 minutes
• Yield: 6 donuts 1x
• Category: Dessert
• 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 and Prepare Pan: Preheat your oven to 350ºF and generously spray a donut pan with non-stick cooking spray to prevent sticking. Set the pan aside for later use.
2. Mix Wet Ingredients: In a medium mixing bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk until they form a smooth and consistent mixture.
3. Combine Dry Ingredients: In a separate smaller bowl, stir together the all-purpose flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt until evenly distributed. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined to avoid overmixing.
4. Fill Donut Pan: Transfer the batter into a piping bag or a resealable plastic bag with the corner snipped off. Pipe the batter evenly into each cavity of the prepared donut pan, filling to about three-quarters full to allow room for rising. This recipe makes enough batter for six donuts.
5. Bake Donuts: Place the pan in the preheated oven and bake for 15-16 minutes. Check doneness by inserting a toothpick in the center of a donut; it should come out clean. Once done, let the donuts cool in the pan for 10 minutes to firm up.
6. Cool Donuts: Invert the pan carefully to release the donuts onto a wire cooling rack. Allow the donuts to cool completely for at least 10 more minutes before applying the coating.
7. Prepare Butter Coating: Melt 2 tablespoons of butter in the microwave. Using a pastry brush, coat each cooled donut with the melted butter, or alternatively dip both sides quickly into the melted butter for even coverage.
8. Apply Cinnamon Sugar: Mix granulated sugar and 1 teaspoon cinnamon in a bowl to create the cinnamon sugar coating. Roll each butter-coated donut in the cinnamon sugar mixture, making sure to cover both sides for a sweet and spiced finish.

Notes

• Make sure not to overmix the batter; a few lumps are okay to keep the donuts tender.
• If you don’t have a donut pan, you can use a muffin pan but note the shape will be different.
• Allowing the donuts to cool completely before coating prevents the cinnamon sugar from melting off.
• Store leftovers in an airtight container at room temperature for up to 2 days.
• To reheat, warm in the microwave for 10-15 seconds to refresh the texture.

Keywords: pumpkin donuts, baked donuts, pumpkin puree recipes, fall desserts, cinnamon sugar donuts, easy pumpkin recipe