These pumpkin baked donuts are soft, fluffy, and bursting with warm spices! With a lovely pumpkin flavor and a hint of cinnamon, they make a perfect treat for fall.
Making these donuts is super easy! I love that I get to enjoy them without the fuss of frying. Plus, they’re great with a cup of coffee for a cozy morning! ☕️🍩
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is convenient and always gives a consistent flavor. If you have fresh pumpkin, you can roast and puree it as a substitute, which adds a homemade touch.
Oil or Butter: I usually use vegetable oil for moisture. You can replace it with melted coconut oil for a slight coconut flavor or stick with butter for a richer taste.
Spices: The mix of cinnamon, nutmeg, cloves, and ginger is key to that warm taste. Don’t have all the spices? Using pumpkin pie spice is a great shortcut!
Flour: All-purpose flour works best, but if you want to make these gluten-free, try using a gluten-free baking blend instead.
Sugars: A mix of granulated and brown sugar gives a nice sweetness and depth. If you’re watching your sugar intake, coconut sugar can be an excellent alternative.
What’s the Best Way to Ensure Your Donuts Are Perfectly Baked?
Baking donuts might seem tricky, but with a few tips, you can achieve great results! Here’s how to get it just right:
- Preheat your oven: Ensure it’s fully heated to 350°F (175°C) for even baking.
- Don’t overmix your batter: Stir just until combined. Overmixing can lead to tough donuts.
- Check doneness: A toothpick inserted should come out clean. If it sticks, give them a couple more minutes.
- Cooling time: Letting them cool slightly in the pan prevents them from sticking.
Following these simple steps will help you bake fluffy, delicious donuts every time!
Delicious Pumpkin Baked Donuts
Ingredients You’ll Need:
For the Donuts:
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil (or melted butter)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- 2 tablespoons melted butter (for brushing the donuts)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 15 minutes to bake, plus an additional 5 minutes for cooling. In total, you’ll spend about 30 minutes to serve these yummy pumpkin baked donuts!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Don’t forget to lightly grease your donut pan to prevent sticking!
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the canned pumpkin puree, vegetable oil (or melted butter), granulated sugar, brown sugar, and eggs. Mix until everything is smooth and well combined.
3. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. This helps to evenly distribute the baking soda and spices.
4. Combine Wet and Dry Ingredients:
Now, gradually add the dry mixture to the wet mixture. Gently stir until just combined; be careful not to overmix, as this can make your donuts tough!
5. Fill the Donut Pan:
Spoon the batter into a piping bag or a zip-top bag with a corner cut off for easy filling. Alternatively, you can gently spoon the batter into the donut pan cavities until they’re about 3/4 full.
6. Bake the Donuts:
Pop the pan into the oven and bake for 12-15 minutes. Check for doneness by inserting a toothpick into a donut; it should come out clean if they’re cooked through.
7. Cool the Donuts:
After baking, let the donuts cool in the pan for about 5 minutes. Once they’re slightly cool, transfer them to a wire rack to cool completely.
8. Brush with Butter:
While the donuts are still a bit warm, take your melted butter and brush each donut. This makes the cinnamon sugar stick really well!
9. Coat with Cinnamon Sugar:
In a small bowl, mix together the granulated sugar and cinnamon for the coating. Dip each donut into the mixture, making sure to coat all sides!
10. Serve and Enjoy:
These delightful donuts are best served warm or at room temperature. Enjoy your soft, cinnamon-spiced pumpkin baked donuts with a cup of coffee or tea!
With their moist crumb and warm spices, these donuts are the perfect treat for fall (or any time!). Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Fresh pumpkin can be used as a substitute. Simply roast a small pumpkin until tender, scoop out the flesh, and puree it until smooth. It will give your donuts a homemade touch!
How Do I Store Leftover Donuts?
Store any leftover donuts in an airtight container at room temperature for up to 3 days. If you want them to last a little longer, you can refrigerate them for up to a week, but they may lose some of their softness.
Can I Freeze These Donuts?
Yes, these donuts freeze well! Once cooled, place them in an airtight container or freezer bag. They can be frozen for up to 3 months. To enjoy, just thaw them overnight in the fridge and warm them in the microwave for a few seconds!
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit until thickened) for each egg in the recipe. This will keep the donuts moist and fluffy!
