Description
These Easy Baked Pumpkin Donuts are moist, flavorful, and perfect for fall or anytime you crave a spiced treat. Made with pumpkin puree and warm spices like cinnamon, nutmeg, and ginger, these baked donuts are a healthier alternative to fried versions, with a delightful coating of cinnamon-sugar spice mixture for the perfect finish.
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 for Donuts
- 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
Cinnamon Sugar 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 and Prepare Pans: Preheat the oven to 350°F (175°C). Grease two or three 6-count donut pans thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, cloves, and salt. Set this aside for later.
- Combine Wet Ingredients: In a large bowl, vigorously whisk the pumpkin puree, melted salted butter, vegetable oil, granulated sugar, brown sugar, eggs, whole milk, and vanilla extract for about one minute to blend well and incorporate air.
- Combine Wet and Dry Mixtures: Add the dry ingredients to the wet ingredients, whisking gently until just combined and the batter thickens slightly. Avoid overmixing to keep the donuts tender.
- Fill Donut Pans: Spoon or pipe the batter into the prepared donut pans until each cavity is about ¾ full. Using a #24 cookie scoop (approximately 3 tablespoons) works well, though some pans may require up to a #16 scoop (4 tablespoons).
- Tap to Even Out Batter: Firmly tap the pans on a towel-lined counter about 10 times to distribute the batter evenly and release any air bubbles.
- Bake the Donuts: Bake in the preheated oven for 10-14 minutes or until the donuts are 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, then transfer them to a wire rack to cool further but remain slightly warm.
- Prepare Butter Glaze: In a small bowl, melt the unsalted butter and stir in the vanilla extract to create the glaze for coating.
- Mix Cinnamon Sugar Coating: In another bowl, combine the granulated sugar, cinnamon, nutmeg, and ginger thoroughly.
- Coat the Donuts: While the donuts are still warm, lightly brush each donut with the melted vanilla butter or dip them into it.
- Roll in Sugar-Spice Mixture: Roll the glazed donuts in the cinnamon-sugar-spice mixture until completely coated. Repeat the coating if necessary to achieve an even layer.
- Serve and Enjoy: Serve the donuts warm or at room temperature. They reheat well in the microwave for a few seconds if desired.
Notes
- For best results, use canned pumpkin puree rather than pumpkin pie filling to control sweetness and spice level.
- Allowing the eggs and milk to reach room temperature will help the batter mix more smoothly and produce better texture.
- You can customize the spice mix in the coating to your preference, adding more cinnamon or reducing nutmeg if desired.
- To store, keep the donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- For a dairy-free option, substitute butter with coconut oil and use plant-based milk.
- These donuts can be frozen after baking and cooled; thaw before coating and serving.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert, Snack, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 220
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: pumpkin donuts, baked donuts, fall recipe, pumpkin spice, cinnamon sugar donuts, easy donuts, breakfast recipe
