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Soft, fluffy, and full of cozy fall flavor, these baked pumpkin donuts are coated in cinnamon sugar and perfect for breakfast, dessert, or a seasonal snack.
Donuts:
1¾ cups all-purpose flour
½ cup brown sugar, packed
½ cup granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground ginger
¼ tsp ground cloves
1 cup pumpkin puree (not pumpkin pie filling)
2 large eggs
½ cup vegetable oil
¼ cup milk (or milk alternative)
1 tsp vanilla extract
Cinnamon Sugar Coating:
½ cup granulated sugar
1 tbsp ground cinnamon
¼ cup unsalted butter, melted
Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly grease a donut pan with non-stick spray or butter.
Mix Dry Ingredients:
In a large bowl, whisk together flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
Mix Wet Ingredients:
In another bowl, whisk together pumpkin puree, eggs, oil, milk, and vanilla until smooth.
Combine:
Gently stir the wet ingredients into the dry mixture until just combined. Do not overmix.
Fill Donut Pan:
Spoon or pipe batter into the donut cavities, filling each about ¾ full.
Bake:
Bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
Cinnamon Sugar Coating:
While donuts are still slightly warm, dip each in melted butter, then roll in the cinnamon sugar mixture until fully coated.
Serve:
Enjoy warm or at room temperature. Store in an airtight container for up to 3 days.
Don’t Overmix: Overmixing can cause dense donuts. Mix just until combined.
Storage: Store in an airtight container for up to 3 days or freeze for up to 2 months.
Healthier Version: Substitute with whole wheat flour or a gluten-free flour blend.
Vegan Option: Use flax eggs and non-dairy milk for a vegan variation.
Serving Tip: Perfect with hot coffee, cider, or chai!
Find it online: https://allrecipesmade.com/baked-pumpkin-donuts/