Easy Baked Pumpkin Donuts
These baked pumpkin donuts are soft, moist, and perfectly spiced. Baked instead of fried, they are lighter, quick to prepare, and perfect for breakfast, snacks, or dessert. The warm aroma of pumpkin and spices fills the kitchen, creating a cozy and inviting atmosphere.
- Prep Time: 10
- Cook Time: 14
- Total Time: 24 minutes
- Yield: 12 1x
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 1 cup pumpkin purée
- ½ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ¼ cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- 2–3 tbsp milk (optional, for thinning batter)
- Cinnamon sugar mixture or vanilla glaze for coating
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a donut pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- In a large bowl, whisk pumpkin purée with brown sugar and granulated sugar until smooth.
- Add eggs one at a time, then stir in oil and vanilla extract until combined.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Add milk if the batter is too thick.
- Spoon batter into a piping bag or resealable bag and pipe into donut pan cavities, filling two-thirds full.
- Bake for 12–14 minutes, or until a toothpick inserted in the center comes out clean.
- Allow donuts to cool in the pan for 5 minutes, then transfer to a wire rack.
- Roll warm donuts in cinnamon sugar or dip in glaze to finish.
Notes
Do not overmix the batter to keep donuts light and fluffy.
Use plain pumpkin purée, not pumpkin pie filling.
Donuts can be made vegan by substituting eggs and milk with plant-based alternatives.
For easy release, use a silicone donut pan or grease thoroughly.
Find it online: https://quickrecipetricks.com/easy-baked-pumpkin-donuts/