Baked pumpkin donuts are a delightful treat that brings the warm flavors of fall right to your kitchen. With their soft, moist texture and tasty spices, these donuts are perfect for breakfast or as a snack. Whether you enjoy them plain or with a sweet glaze, they are sure to please anyone who takes a bite.
Why Make This Recipe
Making baked pumpkin donuts is a fantastic way to celebrate the flavors of autumn. Not only are they delicious, but these donuts are also easy to prepare. By baking instead of frying, you create a healthier option that still satisfies your sweet tooth. Plus, pumpkin puree adds a lovely richness and moisture, making these treats simply irresistible.
How to Make Baked Pumpkin Donuts
Ingredients
- 1/2 cup vegetable oil
- 3 large eggs (room temperature)
- 1 1/2 cup granulated sugar
- 1 1/2 cup pumpkin puree
- 1 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon ground ginger
- 1 3/4 teaspoon salt
- 1 1/2 teaspoon baking powder
- 2 cups all-purpose flour
- 4 tablespoons unsalted butter
- 2 cup powdered sugar
- 1 teaspoon vanilla
- 3-4 tablespoons milk (or more if needed)
Directions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a standard donut pan and set it aside.
- In a large bowl, beat together the vegetable oil, eggs, granulated sugar, pumpkin puree, spices, salt, and baking powder until everything is smooth and well combined.
- Add the all-purpose flour to the mixture and stir until just combined.
- Fill the wells of the donut pan about 3/4 full, using about 1/4 cup of batter for each donut.
- Bake the donuts for 15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the donuts from the oven and let them cool for a few minutes. Use a toothpick to loosen the donuts from the pan and place them on a wire rack. Repeat this with the remaining batter.
- Once the donuts are cool, dip them in the glaze. This recipe makes about 17 donuts.
Brown Butter Glaze
- In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat until it turns golden brown and has a nutty aroma.
- Remove from heat and add 2 cups of powdered sugar, 1 teaspoon of vanilla, and 3-4 tablespoons of milk. Mix well until smooth.
- Dip the cooled donuts into the glaze, allowing any excess to drip off.
How to Serve Baked Pumpkin Donuts
Serve the baked pumpkin donuts on a plate, either plain or glazed. They are perfect for breakfast, coffee breaks, or even as a dessert. Pair them with a warm beverage like coffee or tea to enhance the cozy experience.
How to Store Baked Pumpkin Donuts
To store baked pumpkin donuts, place them in an airtight container. They can be kept at room temperature for a few days or in the refrigerator for up to a week. For longer storage, consider freezing them. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe bag.
Tips to Make Baked Pumpkin Donuts
- Make sure your eggs are at room temperature for better mixing.
- Do not overmix the batter; stir just until combined for a fluffier donut.
- Experiment with spices! Adding a pinch of cloves or allspice can give extra flavor.
Variation
You can switch up the flavor by adding chocolate chips or nuts to the batter. For a different twist, try using sweet potato puree instead of pumpkin.
FAQs
1. Can I use canned pumpkin puree?
Yes, canned pumpkin puree works great for this recipe! Just make sure it is plain pumpkin puree and not pumpkin pie filling.
2. How can I make these donuts gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check the measurements, as they may vary.
3. Can I bake these donuts without a donut pan?
If you don’t have a donut pan, you can use a muffin pan instead. Just bake the batter in muffin cups, but note that the baking time may differ slightly.
Baked Pumpkin Donuts
Ingredients
For the donuts
- 1/2 cup vegetable oil
- 3 large eggs (room temperature) Make sure your eggs are at room temperature for better mixing.
- 1 1/2 cup granulated sugar
- 1 1/2 cup pumpkin puree Canned pumpkin puree works great for this recipe!
- 1 1/2 teaspoon ground cinnamon Experiment with spices!
- 1/4 teaspoon ground nutmeg
- 3/4 teaspoon ground ginger
- 1 3/4 teaspoon salt
- 1 1/2 teaspoon baking powder
- 2 cup all-purpose flour Can substitute with a gluten-free flour blend.
For the brown butter glaze
- 4 tablespoons unsalted butter Melt until golden brown with a nutty aroma.
- 2 cup powdered sugar
- 1 teaspoon vanilla
- 3-4 tablespoons milk Add more if needed to achieve desired consistency.
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a standard donut pan and set it aside.
- In a large bowl, beat together the vegetable oil, eggs, granulated sugar, pumpkin puree, spices, salt, and baking powder until everything is smooth and well combined.
- Add the all-purpose flour to the mixture and stir until just combined.
- Fill the wells of the donut pan about 3/4 full, using about 1/4 cup of batter for each donut.
Baking
- Bake the donuts for 15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the donuts from the oven and let them cool for a few minutes. Use a toothpick to loosen the donuts from the pan and place them on a wire rack. Repeat this with the remaining batter.
Glazing
- In a small saucepan, melt the unsalted butter over medium heat until it turns golden brown and has a nutty aroma.
- Remove from heat and add the powdered sugar, vanilla, and milk. Mix well until smooth.
- Dip the cooled donuts into the glaze, allowing any excess to drip off.
