Name: Easy Baked Pumpkin Donuts Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 210 g (1¾ cups) all-purpose flour; 1 tsp baking powder; ¼ tsp baking soda; 2 tsp ground cinnamon; ½ tsp freshly ground nutmeg; ½ tsp ground ginger; ¼ tsp ground allspice; ¼ tsp ground cloves; ½ tsp salt; 240 g (1 cup) canned pumpkin puree (Libby’s preferred); 57 g (½ stick / 4 Tbsp) salted butter, melted; 60 ml (¼ cup) vegetable oil; 100 g (½ cup) granulated sugar; 100 g (½ cup) light brown sugar; 2 large eggs, room temperature; 60 ml (¼ cup) whole milk, room temperature; 1 tsp vanilla extract; 56 g (½ stick / 4 Tbsp) unsalted butter, melted; ¼ tsp vanilla extract; 100 g (½ cup) granulated sugar; 2 tsp ground cinnamon; ½ tsp freshly ground nutmeg; ½ tsp ground ginger

Introduction

These easy baked pumpkin donuts are soft, flavorful, and perfectly spiced for fall or any time you crave a cozy treat. Made with canned pumpkin and warm spices, they offer the delicious taste of pumpkin pie in a simple donut form. They’re baked, not fried, making them a lighter option for breakfast or dessert.

The image shows a tray lined with parchment paper holding 15 small pumpkin-shaped donuts covered in cinnamon sugar, arranged in three close rows. The donuts have a light brown color with a slightly rough cinnamon-coated texture on the surface. The tray is placed on an orange fabric cloth, and nearby there is a white bowl with yellow glaze or sauce, an orange bowl with whole spices, and a white candle holder shaped like a pumpkin with a lit candle inside. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

210 g (1¾ cups) all-purpose flour

1 tsp baking powder

¼ tsp baking soda

2 tsp ground cinnamon

½ tsp ground nutmeg (freshly ground preferred)

½ tsp ground ginger

¼ tsp ground allspice

¼ tsp ground cloves

½ tsp salt

240 g (1 cup) canned pumpkin puree (Libby’s preferred)

57 g (½ stick/4 Tbsp) salted butter, melted

60 ml (¼ cup) vegetable oil

100 g (½ cup) granulated sugar

100 g (½ cup) light brown sugar

2 large eggs, room temperature

60 ml (¼ cup) whole milk, room temperature

1 tsp vanilla extract

56 g (½ stick/4 Tbsp) unsalted butter, melted (for coating)

¼ tsp vanilla extract (for coating)

100 g (½ cup) granulated sugar (for coating)

2 tsp ground cinnamon (for coating)

½ tsp ground nutmeg (freshly ground preferred, for coating)

½ tsp ground ginger (for coating)

Instructions

Step 1: Preheat the oven to 350°F. Grease two or three 6-count donut pans to prepare for baking.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, cloves, and salt. Set this dry mixture aside.

Step 3: In a large bowl, combine the pumpkin puree, melted salted butter, vegetable oil, granulated sugar, brown sugar, eggs, milk, and vanilla extract. Whisk vigorously for about 1 minute until smooth.

Step 4: Add the dry ingredients to the wet ingredients, whisking gently until combined and the batter thickens slightly. Avoid overmixing.

Step 5: Spoon or pipe the batter into the prepared donut pans, filling each cavity about ¾ full. A #24 cookie scoop (3 Tbsp) works well, though some pans may need up to ¼ cup (#16 cookie scoop).

Step 6: Tap the pans firmly on a towel-lined counter about 10 times to level the batter and remove air bubbles.

Step 7: Bake for 10–14 minutes, or until the donuts turn golden and a toothpick inserted into the center comes out with a few moist crumbs.

Step 8: Let the donuts cool in the pans for 5 minutes, then transfer them carefully to a wire rack to cool further.

Step 9: While the donuts cool, melt the unsalted butter in a small bowl and stir in the vanilla extract.

Step 10: In another bowl, mix together the granulated sugar, cinnamon, nutmeg, and ginger for the coating.

Step 11: While the donuts are still warm, lightly brush them with the melted vanilla-butter or dip them in it to ensure the coating sticks.

Step 12: Roll the coated donuts in the sugar-spice mixture until fully covered. Repeat if necessary to get an even coating.

Step 13: Serve the donuts warm or at room temperature. They reheat well in the microwave for a quick refresh.

Tips & Variations

Use freshly ground spices for the best flavor impact, especially nutmeg and cloves.

For a dairy-free version, substitute the butter and milk with coconut oil and almond milk.

Try adding a drizzle of maple glaze or cream cheese frosting instead of the cinnamon sugar coating for extra indulgence.

If you don’t have donut pans, use a mini muffin tin and adjust baking time accordingly.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can use fresh pumpkin cooked and pureed until smooth. Make sure it is well-drained to avoid extra moisture affecting the batter.

Are these donuts gluten-free?

This recipe uses all-purpose flour, so it’s not gluten-free. To make gluten-free pumpkin donuts, substitute the flour with a gluten-free blend designed for baking.