Description
These Easy Baked Pumpkin Donuts offer a moist, tender texture bursting with warm autumn spices. Baked instead of fried, they provide a lighter yet indulgent treat perfect for fall mornings or festive gatherings. Coated in a cinnamon-spiced sugar mixture, these donuts deliver comforting flavors with minimal fuss.
Ingredients
Scale
Dry 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
Wet Ingredients
- 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
Coating
- 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
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two or three 6-count donut pans thoroughly to ensure easy donut removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, cloves, and salt until evenly combined. Set aside.
- Combine Wet Ingredients: In a large bowl, vigorously whisk together the pumpkin puree, melted salted butter, vegetable oil, granulated sugar, light brown sugar, eggs, milk, and vanilla extract for about one minute, ensuring a smooth and homogenous mixture.
- Incorporate Dry into Wet: Add the dry ingredients to the wet mixture and whisk until just combined and the batter thickens slightly. Avoid overmixing to maintain donut tenderness.
- Fill Donut Pans: Spoon or pipe the batter into the prepared donut pans, filling each cavity about three-quarters full. Use a #24 cookie scoop (approximately 3 tablespoons) per donut, adjusting with up to ¼ cup (#16 cookie scoop / 4 tablespoons) if needed for even filling.
- Even Out Batter: Gently tap the filled pans against a towel-lined counter about 10 times to release any air bubbles and level the batter surfaces.
- Bake Donuts: Place pans in the preheated oven and bake for 10 to 14 minutes, until the donuts turn golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool Donuts: Allow the donuts to cool in the pans for 5 minutes, then carefully transfer them to a wire rack to cool further.
- Prepare Coating Butter: In a small bowl, melt the unsalted butter and stir in the vanilla extract to combine.
- Mix Coating Sugar-Spice: In another bowl, combine the granulated sugar, cinnamon, nutmeg, and ginger, mixing well to distribute spices evenly within the sugar.
- Coat Donuts: While donuts are still warm, lightly brush each donut with the melted vanilla butter or dip them into it, then immediately roll them in the sugar-spice mixture until they are fully coated. Recoat if necessary for a thicker layer.
- Serve and Store: Serve the donuts warm or at room temperature. They reheat well in the microwave for a quick fresh treat.
Notes
- If fresh spices are unavailable, pre-ground versions can be used, but fresh will give preferable flavor.
- Donuts can be stored in an airtight container for up to 3 days; reheat gently before serving.
- To pipe batter into pans, a piping bag or a zip-top bag with a corner cut works best for controlled portions.
- For a dairy-free option, substitute the milk and butter with plant-based alternatives.
- Donuts freeze well uncoated; freeze after baking and thaw before adding butter and sugar coating.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: pumpkin donuts, baked donuts, fall recipes, autumn treats, cinnamon sugar donuts
