Baked Pumpkin Donuts are an easy and delicious fall treat. Leave all that grease behind! Pop them in the oven and enjoy all those spices. Yum!
These Baked Pumpkin Donuts are so delicious and easy to make. They are perfect for breakfast during the fall season and with Thanksgiving right around the corner bake up a batch to serve to your guests all throughout the day. Yes, I said baked, leave all that grease behind! Just pop them in the oven and within about 30 minutes, you’ll be enjoying these tasty treats!
I topped these donuts off with some melted butter then dipped them in some cinnamon-sugar topping. However, you can whip up a simple glaze or frosting then top them off with your favorite sprinkles or nuts. Anyway you top them, you’re going to love them!
What is a donut pan?
A donut pan, similar to a muffin pan, is a pan that has rounded cups and a stem that rises in the center to create the hole in the donut. Like muffin pans they come in different sizes, typically 6 or 12 donut cups per pan. In addition, these pans are usually made of metal or silicone. My pan of choice is non-stick metal specifically Wilton’s Non-Stick 6-Cavity Donut Baking Pans that you can buy on Amazon. Non-stick metal is a great choice because the donuts are easy to remove, the pans are sturdy and very easy to clean. However, regardless of metal choice, it’s always a good idea to spay the pan with baking spray with flour before use for easy release.
Baked Pumpkin Donuts-Ingredients
Pumpkin Donuts
- 1 1/2 cups flour
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 3/4 tsp baking powder
- 3/4 tsp salt
- 2 eggs
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 1/4 cups pumpkin puree
- 3 tbsp butter (melted)
- 1/4 cup vegetable oil
- baking spray with flour
Cinnamon-Sugar Topping
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- 2 tbsp butter (melted, to coat the tops of the donut before dipping into cinnamon-sugar topping)
Instructions
- Preheat oven to 350 degrees.
- Lightly spray donut pan(s) with baking spray with flour.
- Whisk together flour, cinnamon, cloves, nutmeg, baking powder and salt. Set aside.
- Using a hand mixer or a stand mixer, beat the eggs, sugar and pure vanilla extract until combined.
- Add pumpkin puree, melted butter and vegetable oil and beat until combined.
- Add dry ingredients and beat until smooth.
- Using a small cookie scoop, add 4 scoops of pumpkin batter in each donut cup. Dip fingers into some water and smooth out the tops.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove and set donuts on a wire rack to cool.
- In a small bowl, mix together cinnamon and sugar.
- Melt 2 tbsp of butter in a pan. Using a silicone brush coat the tops of each donut with melted butter. Immediately place in cinnamon-sugar topping.
- Serve and enjoy!
How long will these Baked Pumpkin Donuts last?
These donuts are best with eaten fresh from the oven. However, they will last up to 5 days. Store covered with aluminum foil in a cool spot.
For other great pumpkin recipes try:
Simple Mini Spiced Pumpkin Cakes
Try this pumpkin cocktail too!
Baked Pumpkin Donuts
Equipment
- donut pan(s) 12 cup or two 6 cup pans
- Wire rack
- small cookie scoop
Ingredients
Pumpkin Donuts
- 1 1/2 cups flour
- 1/2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 3/4 tsp baking powder
- 3/4 tsp salt
- 2 eggs
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 1 1/4 cups pumpkin puree
- 3 tbsp butter melted
- 1/4 cup vegetable oil
- baking spray with flour
Cinnamon-Sugar Topping
- 1/2 cup granulated sugar
- 1 tsp cinnamon
- 2 tbsp butter melted, to coat the tops of the donut before dipping into cinnamon-sugar topping
Instructions
- Preheat oven to 350 degrees.
- Lightly spray donut pan(s) with baking spray with flour.
- Whisk together flour, cinnamon, cloves, nutmeg, baking powder and salt. Set aside.
- Using a hand mixer or a stand mixer, beat the eggs, sugar and pure vanilla extract until combined.
- Add pumpkin puree, melted butter and vegetable oil and beat until combined.
- Add dry ingredients and beat until smooth.
- Using a small cookie scoop, add 4 scoops of pumpkin batter in each donut cup. Dip fingers into some water and smooth out the tops.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove and set donuts on a wire rack to cool.
- In a small bowl, mix together cinnamon and sugar.
- Melt 2 tbsp of butter in a pan. Using a silicone brush coat the tops of each donut with melted butter. Immediately place in cinnamon-sugar topping.
- Serve and enjoy!
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