Description
These baked pumpkin donuts are soft, moist, and packed with warm fall spices. Coated in cinnamon sugar, they make a cozy, healthier treat for autumn mornings or festive gatherings.
Ingredients
- 1 cup pumpkin puree
- 1 3/4 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup milk
- For coating: 1/4 cup granulated sugar mixed with 1 tsp cinnamon (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a donut pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- In another bowl, mix the pumpkin puree, brown sugar, granulated sugar, eggs, melted butter, vanilla extract, and milk until well combined.
- Gradually stir the dry ingredients into the wet ingredients until just combined.
- Spoon the batter into a piping bag or zip-top bag with the corner cut off, and pipe it into the prepared donut pan, filling each mold about ¾ full.
- Bake for 12–15 minutes, or until a toothpick inserted into a donut comes out clean.
- Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack.
- While still warm, coat the donuts with the cinnamon-sugar mixture, if desired.
Notes
- Do not overmix the batter to avoid dense donuts.
- Ensure you use pumpkin puree, not pumpkin pie filling.
- Grease the donut pan well to prevent sticking.
- Store in an airtight container to keep them fresh longer.
- You can freeze baked donuts and reheat when needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 210
- Sugar: 17g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
