Baked Pumpkin Donut Recipe

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.

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:

1. Donut pans
2. Measuring cups
3. Measuring spoons
4. Mixing bowl
5. Spatula
6. Whisk

4.67 from 3 votes

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Baked Pumpkin Donut Recipe

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

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!

Course: Breakfast, Dessert

Cuisine: American

Keyword: donut

Servings: 15 donuts

Author: Adapted from Roberta Ricchuedo's Pumpkin Cake recipe from a local Music Booster's cookbook.

Ingredients

• 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

Instructions

1. Preheat the oven to 350 degrees. Grease the donut pans with cooking spray and set aside.

2. In a large bowl, whisk together oil, pumpkin puree, 1 cup granulated sugar and eggs until well combined.

3. Add flour, baking soda, baking powder, salt, 3/4 teaspoon cinnamon and pumpkin pie seasoning and whisk until just combined.

4. Fill donut pans 3/4 of the way.

5. 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.

6. Let the donuts cool for 5 minutes and then one by one cover them in the cinnamon sugar mixture. Serve warm.

Recipe Notes

One of our brilliant readers left a comment that they used  mini-muffin pans and sprinkled cinnamon sugar on top before baking. Give this a try if you don't have a donut pan 🙂

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

You can find a full index of my recipes here.

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