Description
These Easy Baked Pumpkin Donuts are soft, moist, and full of warm fall spices, coated with a delicious cinnamon sugar glaze. Perfect for breakfast or a cozy snack, they are quick to make and baked to perfection using simple ingredients.
Ingredients
Scale
Donut Batter
- ½ cup pumpkin puree
- ¼ cup milk
- ¼ cup vegetable oil
- 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
Cinnamon Sugar Coating
- ⅓ cup granulated sugar
- 2 tablespoons butter, melted
- 1 teaspoon cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat the oven to 350ºF and spray a donut pan with non-stick cooking spray. Set it aside.
- Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk until smooth and combined.
- Mix Dry Ingredients: In a smaller bowl, combine the flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined to avoid overmixing.
- Fill Donut Pan: Transfer the batter to a piping bag or a ziplock bag with the corner cut off. Pipe the batter evenly into each cavity of the donut pan, filling all six donuts.
- Bake Donuts: Bake for 16 minutes or until a toothpick inserted in the center comes out clean. Let the donuts cool in the pan for 10 minutes.
- Cool Donuts: Flip the pan upside down to release the donuts onto a cooling rack and allow them to cool for at least 10 more minutes.
- Prepare Cinnamon Sugar Coating: Melt 2 tablespoons of butter in the microwave. Use a pastry brush or quickly dip each side of the cooled donuts in the melted butter.
- Coat Donuts: Combine granulated sugar and cinnamon in a bowl. Roll each butter-coated donut in the cinnamon sugar mixture, ensuring both sides are coated evenly.
Notes
- Use canned pumpkin puree or homemade pumpkin puree, but avoid pumpkin pie filling as it contains added sugars and spices.
- Make sure not to overmix the batter to keep the donuts tender and light.
- If you don’t have a piping bag, a ziplock bag with the corner snipped works perfectly for filling the donut pan.
- Donuts are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
- For a dairy-free version, substitute milk with almond milk and butter with a dairy-free alternative.
Nutrition
- Serving Size: 1 donut
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 10 mg
