These Easy Baked Pumpkin Donuts are soft, sweet, and bursting with pumpkin flavor! Spiced with cinnamon and nutmeg, they are perfect for a cozy treat any time of year.
Making these donuts is a breeze! Just mix the ingredients, pour the batter into a donut pan, and bake. You’ll love how fast and fun they are to whip up—just don’t forget the glaze! 🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is perfect for this recipe, offering convenience. If fresh pumpkin is available, you can roast it and blend it into a puree. Just make sure it’s well-cooked and not too watery!
Sugars: Using both granulated and brown sugar adds depth to the flavor. If you want to cut down on sugar, you can replace some with a sweetener like maple syrup or honey, but this may alter the texture slightly.
Oil or Butter: Vegetable oil keeps the donuts moist, but melted butter adds a lovely flavor. If you’re looking for a healthier option, try using applesauce or Greek yogurt instead, which can lower the fat content.
Spices: Cinnamon and nutmeg are classic choices. If you don’t have ground cloves, just skip it or add a pinch of allspice for extra warmth!
What’s the Best Way to Ensure Fluffy Donuts?
Mixing the batter correctly is key for fluffy baked donuts. Here’s how:
- Begin by whisking wet ingredients until fully combined and smooth.
- When adding the dry ingredients, fold them in gently with a spatula. Overmixing can lead to dense donuts.
- Be sure to fill each pan cavity only about 3/4 full to give the donuts room to rise!
Following these tips will help your donuts turn out light and airy, perfect for enjoying with coffee or tea! Happy baking!
Easy Baked Pumpkin Donuts
Ingredients You’ll Need:
For the Donuts:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/4 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons 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 (optional)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (or as needed)
- 1/2 teaspoon vanilla extract
- A pinch of ground cinnamon (optional)
How Much Time Will You Need?
This recipe takes about 10-15 minutes to prepare, plus 15-18 minutes of baking time. Don’t forget to let the donuts cool for a bit before glazing them, so set aside about 30 minutes total for the entire process. Perfect for a quick and tasty treat!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s warming up, lightly grease a donut pan or spray it with non-stick cooking spray to prevent sticking.
2. Mix Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil (or melted butter), and vanilla extract. Whisk these together until the mixture is smooth and creamy.
3. Prepare Dry Ingredients:
In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves (if you’re using them). This step ensures that everything is well combined and helps prevent lumps!
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. Be careful not to overmix, as this can lead to dense donuts.
5. Fill the Donut Pan:
Spoon or pipe the batter into the donut pan, filling each cavity about 3/4 full. This gives the donuts room to rise without overflowing.
6. Bake the Donuts:
Place the pan in the oven and bake for about 15-18 minutes. They’re done when a toothpick inserted into the center comes out clean.
7. Cool the Donuts:
After baking, allow the donuts to cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
8. Make the Glaze:
In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a pinch of ground cinnamon (if desired). Mix until smooth, adjusting the consistency with more milk or powdered sugar as needed.
9. Glaze the Donuts:
Once the donuts are completely cooled, dip the top of each donut into the glaze. Let the excess glaze drip off, then place them back on the wire rack for a few minutes to set.
10. Serve and Enjoy!
Your delicious baked pumpkin donuts are ready to be enjoyed! These tasty treats are perfect for breakfast, a snack, or dessert. Happy eating!
Frequently Asked Questions (FAQ)
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, roast it and blend it until smooth. Ensure the pumpkin is well-cooked and not too watery for the best results in the recipe.
How Should I Store Leftover Donuts?
Store any leftovers in an airtight container at room temperature for up to 2-3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 2 months. Just thaw at room temperature before enjoying!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Yes, you can substitute whole wheat flour, but it may make the donuts denser. If you want to keep them light, consider using a mix of whole wheat and all-purpose flours.
What If I Don’t Have a Donut Pan?
If you don’t have a donut pan, you can use a muffin tin instead! Just fill the muffin cups about 3/4 full and bake for a bit longer—check for doneness with a toothpick around 18-20 minutes.