These pumpkin baked donuts are soft, fluffy, and full of autumn flavors! With warm spices like cinnamon and nutmeg, they are perfect for cozy mornings or snacks.
I love how simple they are to make—just mix the ingredients, pour them into a pan, and bake! Plus, they disappear quickly, so be sure to grab one while you can! 🍩🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is a great shortcut. If you want, you can use fresh pumpkin—but be sure to roast and puree it first. Some folks even use squash as a substitute; it works surprisingly well!
All-Purpose Flour: This gives the donuts their structure. For a gluten-free option, try a 1:1 gluten-free flour blend. It may change the texture slightly, but they’ll still be delicious!
Brown Sugar: I love using brown sugar for its rich flavor. You can substitute it with white sugar if that’s what you have on hand, but brown sugar adds moisture and a deeper taste.
Spices: Cinnamon and nutmeg are classic for this recipe; they give that warm, cozy flavor. Feel free to adjust the spices based on your taste or skip the optional allspice and cloves if you don’t have them.
How Do I Get the Best Texture for My Donuts?
The key to fluffy donuts is to avoid over-mixing when you combine the wet and dry ingredients. You want the ingredients just mixed together; some lumps are completely okay! This gentle approach helps keep the donuts light and airy.
- Mix wet ingredients smoothly, then add the dry mix gradually.
- Use a rubber spatula to fold gently—don’t stir too hard!
- Fill donut pans only about 3/4 full to allow for rising.
Letting them cool for a few minutes before dipping in the butter and sugar helps the coating stick better. Enjoy your baking! 🥳
How to Make Pumpkin Baked Donuts
Ingredients You’ll Need:
For the Donuts:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/3 cup vegetable oil (or melted butter)
- 1/2 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 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 allspice (optional)
- 1/4 teaspoon ground cloves (optional)
For the Coating:
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and 12-15 minutes to bake. After that, let the donuts cool slightly and coat them, which takes another 10 minutes. So, altogether, you’re looking at a total of approximately 30-35 minutes from start to finish. Quick and delicious!
Step-by-Step Instructions:
1. Preheat Oven and Prepare Pan:
Start by preheating your oven to 350°F (175°C). Next, take your donut pan and lightly grease it with cooking spray or a bit of oil. This will help the donuts come out easily once they’re baked.
2. Mix Wet Ingredients:
In a large mixing bowl, combine the canned pumpkin puree, eggs, vegetable oil, brown sugar, and vanilla extract. Whisk everything together until it’s nice and smooth. This mixture should look rich and well blended.
3. Combine Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and cloves. Mixing the dry ingredients separately ensures everything is evenly distributed before combining it with the wet mixture.
4. Form the Batter:
Now, it’s time to bring both mixtures together! Gradually add the sifted dry ingredients to the bowl with the wet ingredients. Gently stir everything together until just combined—remember, don’t over-mix! A few lumps are totally fine, and will keep your donuts soft.
5. Fill the Pan:
Using a spoon or a piping bag, fill each cavity of the donut pan about 3/4 full. This will leave room for the donuts to rise without overflowing. Be neat to make cleanup easier!
6. Bake:
Place the filled donut pan in the preheated oven and bake for 12-15 minutes. To check if they are done, insert a toothpick into the center of a donut; if it comes out clean, they’re ready!
7. Cool:
Let the donuts cool in the pan for about 5 minutes. After that, gently remove them from the pan and transfer them to a wire rack. Allow them to cool slightly more, but not completely; they should still be warm when you coat them.
8. Prepare Cinnamon Sugar Coating:
While the donuts are cooling, mix the granulated sugar and ground cinnamon in a small shallow bowl. In another bowl, have your melted butter ready for dipping.
9. Coat the Donuts:
Take each slightly warm donut and first dip it into the melted butter, making sure it gets a nice coating. Then, roll it in the cinnamon sugar mixture until fully covered. This gives them that sweet, crunchy finish!
10. Serve and Enjoy:
Your pumpkin baked donuts are ready to be enjoyed! Serve them warm, or store them in an airtight container at room temperature for up to 2 days. Enjoy their delightful pumpkin flavor and cinnamon spice—perfect for any fall day!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! Just make sure to roast and puree fresh pumpkin before using it in the recipe. Drain any excess moisture to ensure the donuts don’t become too dense.
What Can I Substitute for All-Purpose Flour?
If you need a gluten-free option, you can use a 1:1 gluten-free flour blend. Keep in mind that the texture may vary slightly, but they should still be delicious!
How Should I Store Leftover Donuts?
Store leftover donuts in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can freeze them for up to a month. Just make sure they are completely cooled before freezing!
Can I Make These Donuts Ahead of Time?
Yes, you can prepare the batter the night before and refrigerate it. Just give it a good stir before filling the donut pan. Baking them fresh in the morning will give you the best texture!
