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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8 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!