Easy Baked Pumpkin Donuts
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Pumpkin Donuts deliver donut shop flavor in a simple-to-make homemade recipe. Perfectly spiced and sweet with a spiced cinnamon sugar topping. This baked donut recipe is a must-have for fall!
Table of Contents
- You’ll Love This Baked Donut Recipe
- Ingredients Needed
- In Photos: How To Make Baked Pumpkin Donuts
- Baked Pumpkin Donuts Expert Tips
- Helpful Tools & Equipment
- FAQ
- More Breakfast Recipes
Baked pumpkin donuts are a must-make fall treat! These homemade donuts are moist and packed with pumpkin and all the pumpkin spice flavor you crave. Easy to make and way better than the ones you buy at the pumpkin patch! Want a perfect pairing for them? Make these Baked Apple Cider Donuts, too!
These pumpkin donuts are balanced in flavor and texture; soft and tender crumb with a slight crunch from the spiced cinnamon sugar topping. Get ready to meet your new favorite fall donut!
Still feeling summer vibes? Try my Baked Strawberry Donuts!
You’ll Love This Baked Donut Recipe
- Perfectly spiced with all the pumpkin spice flavor you love – they make the best fall donut!
- Super moist donuts thanks to the pumpkin puree.
- These homemade donuts are easy to make, no mixer required.
- Great for a holiday brunch, a weekend breakfast, or just because.
Ingredients Needed
- All-purpose flour: Adds structure to the donuts. Use a scale to measure the flour or the spoon and level method to make sure you don’t add too much flour.
- Spices: You can’t have pumpkin spice flavor without spices! A mixture of pumpkin pie spice, cinnamon, and nutmeg makes a warm and inviting spice blend.
- Baking powder: The leavening agent needed to give the homemade donuts some lift.
- Kosher salt (hiding with the baking powder): Helps to balance the flavors.
- Sugar: Brown sugar is needed for the cake donuts, and granulated sugar is used for the spiced cinnamon sugar topping.
- Pumpkin: Make sure to use 100% pure pumpkin puree and NOT pumpkin pie filling, as they are different.
- Milk: Brings some richness and softness to the donuts. I use 1% milk, but 2% or whole will also work.
- Egg: Helps to round out the flavors.
- Vanilla: Use one large egg, which helps to bind the baked donuts together.
- Unsalted Butter: The butter gets melted and is used to help adhere the cinnamon spice topping to the baked donuts.
In Photos: How To Make Baked Pumpkin Donuts
The full printable recipe is outlined below; no mixer is needed for this quick and easy donut recipe.
Preheat the oven to 350°F. Prepare 2 donut pans by buttering them or spraying them with nonstick cooking spray.
Step 1: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, pumpkin pie spice, and nutmeg. Set aside.
Step 2: In a medium bowl, whisk together the melted butter, brown sugar, and egg.
Step 3: Then add the pumpkin puree, milk, and vanilla and whisk until well combined.
Step 4: Add the wet ingredients to the dry ingredients and mix with a spatula until combined.
Step 5: Transfer the batter into the prepared donut pans. Bake until a toothpick inserted in the center comes out clean, about 8-10 minutes
Step 6: Once donuts are cool enough to handle, use a pastry brush to coat each donut with melted butter, then dip each side of the donut into the spice sugar mixture.
Baked Pumpkin Donuts Expert Tips
- Grease the donut pan well. You can use baking spray or butter.
- For uniformly sized donuts, use a piping bag or zip-top bag with the corner snipped off to pipe the batter into the donut pan.
- After the pumpkin donuts have baked, allow them to cool in the pan for 5 minutes and then transfer to a wire cooling rack. This helps to keep them from getting soggy.
Helpful Tools & Equipment
- A donut pan gives this homemade donut recipe the classic, iconic shape.
- A pastry brush helps brush the melted butter on the cooled donuts before dipping them in cinnamon sugar.
FAQ
Yes, you can bake this donut recipe in a muffin pan. Grease or line the muffin wells and fill about 3/4 full. Bake for 15-20 minutes. Makes 10-12 pumpkin muffins.
Pumpkin donuts are best served immediately. Donuts will stay fresh in an air tight container at room temperature for up to 2 days. They also freeze well for up to 3 months. Allow to defrost overnight in the refrigerator.
More Breakfast Recipes
Pumpkin Donuts
Ingredients
pumpkin donuts
- 1 ¾ cups all-purpose flour, 218g
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground nutmeg
- ¼ cup unsalted butter, melted 57g
- ½ cup brown sugar, packed 100g
- 1 large egg
- ¾ cup pumpkin puree, 170g
- ½ cup milk, 125mL
- 1 ½ teaspoons pure vanilla extract
spiced sugar topping
- ¾ cup granulated sugar, 150g
- ½ teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ¼ cup melted butter, 57g
Instructions
- Preheat the oven to 350°F. Prepare 2 donut pans with butter or spray with nonstick cooking spray. Set aside.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, pumpkin pie spice and nutmeg. Set aside.
- In a medium bowl, whisk together the melted butter, brown sugar and egg. Then add the pumpkin puree, milk and vanilla and whisk until well combined. Add the wet ingredients to the dry ingredients and mix with a spatula until combined.
- Transfer the batter into the prepared donut pans. Bake until a toothpick inserted in the center comes out clean, about 8-10 minutes. Allow the donuts to cool in the pans for 5 minutes, then remove to cool on a wire rack.
- While the donuts cool, prepare the topping: in a bowl combine the sugar, pumpkin pie spice and cinnamon.
- Once donuts are cool enough to handle, use a pastry brush to coat each donut with melted butter, then dip each side of the donut into the spice sugar mixture.
Notes
As an amazon associate I earn from qualifying purchases.
Great recipe! Thanks for sharing.