Description
These Easy Baked Pumpkin Donuts are a moist, flavorful fall treat made with warm spices and pumpkin puree, baked to perfection and coated with a cinnamon-spice sugar blend. They offer a lighter alternative to fried donuts without sacrificing any of the autumnal flavors, perfect for breakfast or snack time.
Ingredients
Scale
Dry Ingredients
- 210 g (1¾ cups) all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg (freshly ground preferred)
- ½ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ½ tsp salt
Wet Ingredients
- 240 g (1 cup) canned pumpkin puree (Libby’s preferred)
- 57 g (½ stick/4 Tbsp) salted butter, melted
- 60 ml (¼ cup) vegetable oil
- 100 g (½ cup) granulated sugar
- 100 g (½ cup) light brown sugar
- 2 large eggs, room temperature
- 60 ml (¼ cup) whole milk, room temperature
- 1 tsp vanilla extract
Coating
- 56 g (½ stick/4 Tbsp) unsalted butter, melted
- ¼ tsp vanilla extract
- 100 g (½ cup) granulated sugar
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg (freshly ground preferred)
- ½ tsp ground ginger
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease two or three 6-count donut pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, cloves, and salt until well combined. Set aside.
- Mix Wet Ingredients: In a large bowl, vigorously whisk the pumpkin puree, melted salted butter, vegetable oil, granulated sugar, light brown sugar, eggs, milk, and vanilla extract for about 1 minute to ensure a smooth mixture.
- Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, whisking until just combined and the batter thickens slightly, being careful not to overmix.
- Fill Donut Pans: Spoon or pipe the batter into the prepared pans, filling each cavity about ¾ full. Use a #24 cookie scoop (3 tablespoons) per donut; some pans may require up to ¼ cup (#16 cookie scoop, or 4 tablespoons) for even filling.
- Even Out Batter: Tap the filled pans gently on a towel-lined counter about 10 times to remove air bubbles and level the batter.
- Bake Donuts: Bake in the preheated oven for 10 to 14 minutes or until the donuts have turned golden and a toothpick inserted into the center comes out with a few moist crumbs.
- Cool Donuts: Allow the donuts to cool in the pans for 5 minutes before transferring them to a wire rack to cool further.
- Prepare Coating Butter: In a small bowl, melt the unsalted butter and stir in the vanilla extract evenly.
- Prepare Sugar-Spice Mixture: In another bowl, combine granulated sugar, cinnamon, nutmeg, and ginger; mix thoroughly.
- Coat Donuts: While donuts are still warm, lightly brush each with the melted vanilla-butter or dip them in it to ensure adherence of the spice sugar coating.
- Apply Sugar Mixture: Roll each donut in the prepared sugar-spice mixture until fully coated. Re-dip or brush and roll again if necessary for a thicker coating.
- Serve: Serve the donuts warm or at room temperature. They also reheat very well in the microwave for a few seconds to regain softness.
Notes
- Use freshly ground nutmeg and ginger for the best flavor in both the batter and coating.
- Canned pumpkin puree is preferred for consistent moisture and flavor. Avoid pumpkin pie filling which contains added spices and sugar.
- Adjust the sugar amounts if you prefer a sweeter or less sweet donut.
- Donuts are best enjoyed within 2 days but can be stored in an airtight container at room temperature.
- These donuts freeze well; cool completely before wrapping tightly and freeze for up to 2 months.
- Reheat gently in the microwave or toaster oven before serving.
- Using donut pans helps maintain the shape and ensures even baking compared to baking rings or molds.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 16g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: pumpkin donuts, baked donuts, fall recipe, cinnamon sugar donuts, pumpkin spice donuts, easy pumpkin dessert
