Easy Baked Pumpkin Donuts
Delightful baked pumpkin donuts that are fluffy, moist, and infused with warm spices, perfect for breakfast or snacks during the fall season.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
Wet Ingredients
- ½ cup pumpkin puree Ensure it's pure pumpkin puree, not pie filling.
- ¼ cup milk
- ¼ cup vegetable oil
Cinnamon Sugar Coating
- ⅓ cup granulated sugar
- 2 tablespoons butter (melted)
- 1 teaspoon cinnamon
Instructions
Preparation
- Preheat your oven to 350ºF (175ºC) and spray a donut pan with non-stick cooking spray. Set aside.
- In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk until well mixed.
- In a separate bowl, combine the all-purpose flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Be careful not to overmix.
- Transfer the batter to a piping bag or a ziplock bag with the corner cut off, and pipe the batter into each donut cavity, filling them evenly.
Baking
- Bake for 15-16 minutes or until a toothpick inserted into the center comes out clean.
- Allow the donuts to cool in the pan for 10 minutes before flipping the pan upside down to release them onto a cooling rack. Let them cool for an additional 10 minutes.
Coating
- For the cinnamon sugar coating, melt the butter in the microwave. Use a pastry brush to coat the cooled donuts with melted butter, or quickly dip each side of the donut into the butter.
- In a bowl, combine the granulated sugar and cinnamon for the coating. Dip each donut in the sugar mixture, flipping to coat both sides.
Notes
Store donuts in an airtight container at room temperature for up to 2 days, refrigerate for up to a week, or freeze for up to 2 months. Thaw at room temperature when ready to enjoy.