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Baked Pumpkin Donuts

Soft, fluffy baked pumpkin donuts infused with warm spices, perfect for fall gatherings or a cozy breakfast.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 donuts
Course: Breakfast, Dessert
Cuisine: American, Fall
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 3/4 cups all-purpose flour (Use a good quality brand like King Arthur for the best texture)
  • 1/2 cup brown sugar (Feel free to use light or dark, depending on your preference)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon (Try using Ceylon cinnamon for a more intense, fragrant flavor)
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup canned pumpkin puree (Don’t use pumpkin pie filling; it’s too sweet!)
  • 2 large eggs (Let them sit at room temperature for better mixing)
  • 1/2 cup vegetable oil (Can substitute with applesauce for a lighter version)
  • 1 teaspoon vanilla extract (Always use pure vanilla for the best flavor!)
  • 1/4 cup milk (Adjust as needed for consistency)
Optional Toppings
  • 1/2 cup granulated sugar (Optional, for topping)
  • 1 teaspoon cinnamon (Optional, for topping)
  • 1/4 cup melted butter (Optional, for dipping)

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C). This step is crucial for ensuring that your donuts bake evenly.
  2. Grease a donut pan with non-stick spray or butter to prevent sticking.
  3. In a large bowl, whisk together the dry ingredients: flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and salt.
  4. In a separate bowl, whisk together the wet ingredients: pumpkin puree, eggs, vegetable oil, vanilla extract, and milk.
  5. Pour the wet mixture into the dry mixture and stir gently until just combined.
  6. Fill each cavity of the greased donut pan about three-quarters full.
Baking
  1. Bake the donuts for 12 to 15 minutes, or until the tops are golden brown and a toothpick comes out clean.
  2. Allow the donuts to cool for about 5 minutes in the pan before transferring them to a wire rack.
Topping
  1. For a cinnamon-sugar coating, dip each donut in melted butter and roll them in a mixture of granulated sugar and cinnamon.

Notes

Store your baked pumpkin donuts in a sealed container at room temperature for up to 3 days, or in the fridge for up to a week. You can freeze them for up to 3 months.