Get the Recipe: Baked Pumpkin Donuts
Baked pumpkin donuts are ready in under 30 minutes. These easy donuts turn out soft, sweet and full of pumpkin spice!
Ingredients
- 2 cups (250 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves, or all spice
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 2 cups pumpkin puree
Cinnamon sugar coating
- ⅔ cup (133 g) granulated sugar
- 2 teaspoons ground cinnamon
- 6 tablespoons (85 g) melted unsalted butter
Instructions
- Preheat oven to 350° F. Grease a donut tin (cavities with 3 ¾-inch diameter) with nonstick spray and set aside.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt and spices. Set aside.
- In a medium bowl, whisk brown sugar, granulated sugar and melted butter together until butter is absorbed. Add eggs and vigorously whisk until combined. Stir in pumpkin puree.
- Pour wet ingredients into the large bowl of dry ingredients and mix until no flour pockets remain (avoid over-mixing). Spoon or pipe batter into prepared donut tin.
- Bake at 350° F for 12 to 14 minutes or until a toothpick inserted in the center comes out with little to no crumbs. Let the donuts cool in the pan for a couple minutes before transferring to a wire rack.
- For the topping, whisk together the sugar and cinnamon. While the donuts are still a little warm, lightly brush them with melted butter, then generously coat the donuts in cinnamon sugar.
Notes
Spices: 2 1/2 teaspoons pumpkin pie spice may be used in place of the individual spices.
Store pumpkin donuts in an airtight container at room temperature for up to 3 days.
Freeze pumpkin donuts in an airtight container for up to 1 month.
High altitude adjustments (Denver; altitude 5,280 ft): Decrease baking soda to 3/4 teaspoon; decreasing baking powder to 1/4 teaspoon; decrease brown sugar by 2 Tablespoons. Use a higher protein all purpose flour such as King Arthur All Purpose Flour. Baking time and temperature remain the same.
Serving: 1donut, Calories: 253kcal, Carbohydrates: 38g, Protein: 3g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 47mg, Sodium: 155mg, Potassium: 120mg, Fiber: 2g, Sugar: 24g, Vitamin A: 5106IU, Vitamin C: 1mg, Calcium: 35mg, Iron: 1mg