These baked pumpkin donuts taste like the ones from the cider mill, without a pot of hot oil. The batter stirs together in one bowl, bakes in about 12 minutes and gets a warm coat of cinnamon sugar.
They are soft and cakey, full of pumpkin and spice, and just right with a cup of coffee on a cool morning.
Why You’ll Love Them
- Baked, not fried. No oil to heat and no mess to clean.
- One bowl. A whisk and a spatula are all you need.
- Fast. About 30 minutes from start to finish.
What You Need
- Pumpkin puree. Plain canned pumpkin, not pumpkin pie filling.
- Flour, baking powder and baking soda.
- Pumpkin pie spice and cinnamon.
- Brown sugar and white sugar.
- Oil, eggs, milk and vanilla.
- Melted butter and cinnamon sugar for the coating.
- A donut pan. A standard pan makes 6, so bake in two batches or use two pans.
How to Make Baked Pumpkin Donuts
- Heat the oven to 350°F. Grease the donut pan well.
- Mix the dry ingredients. Whisk the flour, baking powder, baking soda, salt and spices in a large bowl.
- Mix the wet ingredients. In another bowl whisk the pumpkin, both sugars, oil, eggs, milk and vanilla until smooth.
- Combine. Pour the wet into the dry and stir just until no dry flour is left. Don’t overmix.
- Fill the pan. Spoon the batter into a zip-top bag, snip a corner and pipe it into the pan. Fill each ring about three-quarters full.
- Bake for 10 to 12 minutes, until the tops spring back when touched.
- Coat. Cool in the pan 5 minutes, turn out, brush with melted butter and roll in cinnamon sugar while still warm.
Tips
- Piping is the secret. A bag fills the rings neatly. A spoon gets batter over the center post.
- Don’t overfill. Too much batter closes the hole.
- Don’t overbake. They keep cooking a little in the hot pan.
Variations
- Maple glaze. Whisk 1 cup powdered sugar with 2 tablespoons maple syrup and a splash of milk. Dip the tops instead of rolling in sugar.
- No donut pan? Bake the batter in a mini muffin pan for 9 to 11 minutes and call them donut holes.
Storing
Keep in a covered container at room temperature for 2 days. They are best the day they are made. To freeze, leave them uncoated, freeze up to 2 months, then thaw, warm and coat.
Frequently Asked Questions
Can I use fresh pumpkin?
Yes, if it is cooked, pureed and well drained. Fresh puree is wetter than canned.
Can I make them without eggs?
Use 1/2 cup unsweetened applesauce in place of the 2 eggs. The donuts will be a bit denser.
Why did my donuts stick?
The pan needs a good coat of grease, even if it is nonstick. Get into the center posts too.
Warm, spiced and rolled in sugar. Fall mornings don’t get much better.
Baked Pumpkin Donuts
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Ingredients
- 1 3/4 cups all-purpose flour spooned and leveled
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1/4 cup milk
- 1 tsp vanilla extract
- 4 tbsp butter melted, for coating
- 1/2 cup granulated sugar mixed with 2 tsp cinnamon, for coating
Instructions
- Heat the oven to 350°F. Grease a donut pan well.
- Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice and cinnamon in a large bowl.
- In another bowl whisk the pumpkin, brown sugar, 1/4 cup granulated sugar, oil, eggs, milk and vanilla until smooth.
- Pour the wet ingredients into the dry and stir just until combined.
- Pipe the batter into the pan, filling each ring about three-quarters full.
- Bake 10 to 12 minutes, until the tops spring back. Cool in the pan 5 minutes, then turn out.
- Brush the warm donuts with melted butter and roll in the cinnamon sugar.
