Baked pumpkin donuts are a delightful treat that combines the warm flavors of cinnamon and pumpkin, making them perfect for any season, especially fall. These soft and flavorful donuts are not only easy to make but also a healthier alternative to traditional fried donuts. With a simple recipe, you can whip up a batch of these delicious baked treats that will impress your family and friends.
Why Make This Recipe
Making baked pumpkin donuts at home means you can enjoy a fresh, homemade treat without the guilt of frying. This recipe is versatile and customizable, allowing you to add your favorite toppings or spices. Plus, they are an excellent way to use up canned or fresh pumpkin puree, and they make a great breakfast or snack option. Enjoy them warm with a cup of coffee or tea, and you’ll see why this recipe is a fall favorite!
How to Make Baked Pumpkin Donuts
Ingredients:
- 1 and 3/4 cups (219g) all-purpose flour, spooned & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice (store-bought or homemade)
- 1/2 cup (120ml) vegetable oil (canola or melted coconut oil can also be used)
- 3/4 cup (150g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 cup (226g) fresh or canned pumpkin puree
- 1/3 cup (80ml) milk, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (150g) packed light or dark brown sugar (for icing)
- 1/4 cup (60ml) milk (whole milk is best for icing)
- 1 Tablespoon (14g) unsalted butter
- 1 teaspoon pure vanilla extract (for icing)
- 1 and 1/2 cups (170g) sifted confectioners’ sugar
- Pinch of salt, to taste
- Optional topping: crushed walnuts (see Note for other options)
Directions:
- Preheat the oven to 350°F (177°C). Grease donut pans with nonstick spray and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until combined. Set aside.
- In a medium bowl, whisk together the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to over-mix.
- Spoon the batter into the donut cavities. Alternatively, transfer the batter into a large zipped-top bag and cut a corner off the bottom to pipe it into each cavity, filling them about halfway.
- Bake for 10–11 minutes or until the edges and tops are lightly browned. Check by poking your finger into the top; if it bounces back, the donuts are done.
- Cool the donuts in the pan for 2 minutes before transferring them to a cooling rack. Re-grease the pan and bake any remaining batter. For mini donuts, bake in a mini donut pan for 8–9 minutes. Wait at least 10 minutes before icing them.
- Prepare the icing by combining the brown sugar, milk, and butter in a medium saucepan over medium heat. Stir until the butter melts. Bring to a simmer and let it simmer for 1 minute. Remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar until smooth. Add a pinch of salt if desired and let it cool for 5 minutes.
- Dip the tops of the pumpkin donuts in the warm icing. If it gets too thick, add a bit more milk or warm it up slightly.
- Place the dipped donuts on a cooling rack set over a baking sheet to let excess icing drip off. Add chopped nuts or other toppings if you like. The icing will set in about 1 hour, so you can stack or transport the donuts.
- Store leftover donuts tightly at room temperature for 1–2 days or in the refrigerator for up to 1 week.
How to Serve Baked Pumpkin Donuts
Serve your baked pumpkin donuts warm or at room temperature. They are perfect with a cup of coffee or tea. You can also serve them as a delightful snack or dessert. Top them with a sprinkle of powdered sugar, a drizzle of glaze, or your favorite nuts for an extra touch!
How to Store Baked Pumpkin Donuts
To keep your baked pumpkin donuts fresh, store them in an airtight container at room temperature for 1–2 days. If you want to keep them longer, place them in the refrigerator for up to a week. Reheat them in the microwave for a few seconds to enjoy them warm.
Tips to Make Baked Pumpkin Donuts
- Make sure your ingredients are at room temperature for the best results.
- Do not over-mix your batter; mix just until combined for fluffy donuts.
- Use fresh pumpkin puree for a rich flavor, or canned pumpkin for convenience.
- Experiment with toppings! Try chopped pecans, chocolate chips, or a dusting of cinnamon sugar.
Variation
You can easily adapt this recipe by adding chocolate chips to the batter or using different spices, such as nutmeg or ginger. You can also make mini donuts or even muffins using the same batter!
FAQs
1. Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but the texture may be denser. You can also use a mix of both flours for a healthier option.
2. How do I know when my donuts are done baking?
The donuts are done when the edges are lightly browned and a toothpick inserted into the center comes out clean. They should also spring back when you poke them gently.
3. Can I freeze baked pumpkin donuts?
Absolutely! Allow the donuts to cool completely, then store them in an airtight container or freezer bag. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Baked Pumpkin Donuts
Ingredients
For the donuts
- 1 and 3/4 cups all-purpose flour spooned & leveled
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice store-bought or homemade
- 1/2 cup vegetable oil canola or melted coconut oil can also be used
- 3/4 cup packed light or dark brown sugar
- 2 large eggs at room temperature
- 1 cup fresh or canned pumpkin puree
- 1/3 cup milk at room temperature
- 1 teaspoon pure vanilla extract
For the icing
- 3/4 cup packed light or dark brown sugar
- 1/4 cup milk whole milk is best for icing
- 1 Tablespoon unsalted butter
- 1 teaspoon pure vanilla extract for icing
- 1 and 1/2 cups sifted confectioners’ sugar
- pinch salt to taste
Optional toppings
- crushed walnuts see Note for other options
Instructions
Preparation
- Preheat the oven to 350°F (177°C). Grease donut pans with nonstick spray and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until combined. Set aside.
- In a medium bowl, whisk together the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to over-mix.
- Spoon the batter into the donut cavities or use a large zipped-top bag to pipe it in, filling each cavity about halfway.
Baking
- Bake for 10–11 minutes or until the edges and tops are lightly browned. Check by poking your finger into the top; if it bounces back, the donuts are done.
- Cool the donuts in the pan for 2 minutes before transferring them to a cooling rack. Re-grease the pan and bake any remaining batter.
- For mini donuts, bake in a mini donut pan for 8–9 minutes. Wait at least 10 minutes before icing them.
Icing
- Prepare the icing by combining the brown sugar, milk, and butter in a medium saucepan over medium heat. Stir until the butter melts, then bring to a simmer and let it simmer for 1 minute.
- Remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar until smooth. Add a pinch of salt if desired and let it cool for 5 minutes.
- Dip the tops of the pumpkin donuts in the warm icing. If it gets too thick, add a bit more milk or warm it up slightly.
- Place the dipped donuts on a cooling rack set over a baking sheet to let excess icing drip off. The icing will set in about 1 hour.
