You’ve got to make this Baked Pumpkin Donut Recipe! They’re the most light and fluffy donuts that are perfect with your morning coffee!
Baked Pumpkin Donut Recipe
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Do you know that I never actually made donuts until I the past couple of years. I have my fried donuts (which are awesome!) but besides that I never really tried. But then I acquired a donut pan for our video business and I figured I should probably make some homemade donuts to share with you guys!
What I love about this recipe is that it’s makes baked donuts with a super light crumb. It’s got a delicious pumpkin flavor that is super tasty without being overwhelming and is the perfect compliment to your morning coffee and are perfect for a relaxing brunch with family and friends.
Tips for making this Baked Donut Recipe
- I like to mix the wet ingredients together first and then add the dry ingredients.
- Make sure you don’t over mix your batter.
- Even though my Donut pans
are non-stick, I always coat them lightly with cooking spray to make sure they don’t stick.
- To fill the donut pans you have two options. You can spoon the batter into the pans or you can place the batter into a plastic zipper back, snip off the tip and use it like you would a pastry bag.
- I always fill the donut pans 3/4 of the way full.
- These make a good-size batch, around 13-15 donuts depending on how much you fill your pans.
- Make sure you cover the donuts in the cinnamon and sugar mix while the donuts are still hot, to make sure it sticks. I usually give them 5 minutes to cool and then coat them.
- You can Cover them in cinnamon and sugar in a medium bowl, or if you want to avoid the mess, place the mixture in a zipper sandwich bag and shake them to coat.
are non-stick, I always coat them lightly with cooking spray to make sure they don’t stick.
Frequently asked questions about making Pumpkin Donuts
- Are these healthy? No. Lets keep it real here: baked donuts are basically cake in donut form. But everything in moderation, right?
- How can you keep baked donuts fresh? I should start by saying these are best eaten shortly after baking. That said, they last up to a week at room temperature. I encourage you to cool them completely and store in an air-tight container.
- Can these be frozen? I haven’t tried freezing them but I bet they would freeze well if you wrap the m individually in plastic wrap after cooling them completely and storing them in a plastic zipper bag.
- What if I want them glazed? I opted to top them with cinnamon and sugar because it’s my daughters favorite combo, especially on a donut. You could just as easily make a simple glaze with confectioner’s sugar, water and a little vanilla extract.
- This recipe makes a lot of donuts, what if I want a smaller batch? No problem, just half the recipe.
Helpful tools:
You've got to make this Baked Pumpkin Donut Recipe! They're the most light and fluffy donuts that are perfect with your morning coffee!
- Cooking spray
- 1/2 cup vegetable or canola oil
- 1 cup real pumpkin puree, (not pie filling)
- 1 1/4 cups granulated sugar, divided
- 2 large eggs
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 3/4 teaspoon ground cinnamon, divided
- 1/2 teaspoon pumpkin pie seasoning
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Preheat the oven to 350 degrees. Grease the donut pans with cooking spray and set aside.
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In a large bowl, whisk together oil, pumpkin puree, 1 cup granulated sugar and eggs until well combined.
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Add flour, baking soda, baking powder, salt, 3/4 teaspoon cinnamon and pumpkin pie seasoning and whisk until just combined.
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Fill donut pans 3/4 of the way.
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Bake for 15 minutes. While the donuts bake, fill a medium bowl or zipper sandwich bag with 1/4 cup sugar and 1 teaspoon ground cinnamon. Stir or shake until well combined.
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Let the donuts cool for 5 minutes and then one by one cover them in the cinnamon sugar mixture. Serve warm.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!
Looking for some other tasty breakfast recipes?
- Spinach and Feta Breakfast Puff Pastry Breakfast Pizza
- Baked French Toast with Mixed Berries
- Caprese Quiche
- Zucchini Pancakes
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10 Comments
Lindsay Cotter
October 24, 2018 at 11:18 pm Love how easy these are to make! They look perfect! Lindsay Cotter recently posted...Nutty Maple Glazed Cookie Bars (Vegan)Jessy Freimann
October 26, 2018 at 11:16 am Thank you Lindsay!Toni | Boulder Locavore
October 25, 2018 at 10:18 pm These are perfect fall donuts!! Toni | Boulder Locavore recently posted...Instant Pot Chicken Taco Soup: Easy, Hearty Comfort Food!Jessy Freimann
October 26, 2018 at 11:16 am Thanks Toni!Dorothy at Shockingly Delicious
October 27, 2018 at 6:45 pm Love the idea of these, the flavor, the sugar crunch on the outside, and the inside color! BEAUTIFUL! Dorothy at Shockingly Delicious recently posted...Farro Date Salad with Mango and Arugula {Vegetarian}Jessy Freimann
October 27, 2018 at 10:44 pm Thanks Dorothy <3Samantha
August 9, 2019 at 8:35 pm Mine came out a tad dry. Any idea how to keep them a bit more moist?Jessy Freimann
August 9, 2019 at 11:23 pm Bummer! Ovens can really vary in terms of temperatures running high or low, perhaps try pulling the donuts from the oven a couple minutes earlier? Definitely use a toothpick to make sure they're cooked through. Another option might be to try using extra large eggs instead of large eggs- I haven't tested this won this recipe, but my Grandma always preferred to bake with x-large eggs because she believed it produced a more moist product (I just don't always have them on hand). Please let me know how it goes if you try either of these things. Good luck!Amie
September 27, 2019 at 2:11 am Do you have a suggestion for making these without a donut pan?Jessy Freimann
September 27, 2019 at 9:07 pm Hi Amie- you can make them as cupcakes or in a cake pan (keep an eye on them as the baking times will vary) but then of course, they won't be donuts. Unfortunately, it's a slightly ore liquid-y batter, so they really need the pan to get the shape.