These baked pumpkin donuts are soft, fluffy, and packed with cozy fall flavors! You get all the spice without the frying mess, making them super easy to enjoy.
Honestly, who can resist a warm pumpkin donut with a sprinkle of cinnamon? I love making a batch to share, or sometimes just to keep all for myself! 😋
Making these donuts is a breeze! Just mix the ingredients, bake them up, and before you know it, you have a tasty treat that’s perfect with coffee or hot chocolate.
Key Ingredients & Substitutions
Canned Pumpkin Puree: This is the star of the show! If you can’t find canned pumpkin, you can make your own by roasting and pureeing fresh pumpkin. Just ensure it’s smooth and not too watery.
Vegetable Oil: While vegetable oil works well, I often use melted butter for added flavor. You could also opt for coconut oil or olive oil if you prefer a different taste.
All-Purpose Flour: All-purpose is a go-to, but if you’re gluten-free, try using a gluten-free baking blend. Just check if you need to adjust the liquid ingredients.
Spices: The mentioned spices bring warmth! If you’re missing one, feel free to swap or decrease the amounts to your taste. Pumpkin pie spice is also an easy substitute!
How Do I Avoid Dense Donuts?
Avoiding dense donuts is crucial for a light and fluffy texture! Here’s how to achieve that perfect rise:
- Mix the wet and dry ingredients separately first; that way, you’ll ensure even distribution.
- When combining, stir gently! Overmixing incorporates too much air, making them tough. Stop as soon as you don’t see dry flour.
- Make sure your baking powder and baking soda are fresh. Expired leavening agents won’t help your donuts rise.
Following these steps will help keep your pumpkin donuts airy and delightful every time!
Easy Baked Pumpkin Donuts
Ingredients You’ll Need:
For the Donuts:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup vegetable oil (or melted butter)
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare, with an additional 12-15 minutes to bake. After that, let the donuts cool for about 5 minutes in the pan, and then you can enjoy them! Total time: approximately 30-40 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While that’s heating, lightly grease a donut pan with cooking spray or a bit of butter so the donuts don’t stick.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, eggs, vegetable oil (or melted butter), granulated sugar, and brown sugar. Use a whisk to mix everything together until it’s smooth and well combined. This is your wet mixture.
3. Prepare the Dry Ingredients:
In another bowl, sift together the flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, cloves, ginger). This helps to evenly distribute all the dry ingredients and keep your donuts light.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture into the wet mixture, folding gently with a spatula or wooden spoon. Mix just until everything is combined. Be careful not to overmix, or the donuts might turn out dense.
5. Add Vanilla:
Stir in the vanilla extract for an extra burst of flavor. This step really brings the whole recipe together!
6. Fill the Donut Pan:
Spoon the batter evenly into the prepared donut pan, filling each cavity about 3/4 full. This will allow them to rise without overflowing.
7. Bake the Donuts:
Place the pan in the oven and bake for 12-15 minutes. Check doneness by inserting a toothpick into the center of a donut; if it comes out clean, they’re done!
8. Cool the Donuts:
Once baked, remove the pan from the oven and let the donuts cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
9. Prepare the Cinnamon Sugar Topping:
In a small bowl, mix the granulated sugar and ground cinnamon together. Brush each cooled donut with melted butter, and then dip them into the cinnamon sugar mixture to coat them evenly.
10. Serve and Enjoy:
Your delicious pumpkin donuts are now ready to be served! Enjoy them warm or at room temperature, and store any leftovers in an airtight container for up to 3 days.
FAQ for Easy Baked Pumpkin Donuts
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast a fresh pumpkin and puree it for this recipe. Just ensure it’s smooth and not too watery to maintain the right consistency in your donuts.
What Can I Use Instead of Vegetable Oil?
You can substitute vegetable oil with melted butter for added richness. Coconut oil or even applesauce can work too if you’re looking for a lighter option!
How Do I Store Leftover Donuts?
Keep any leftover donuts in an airtight container at room temperature for up to 3 days. To maintain their freshness, you can also refrigerate them, but they’re best served warm.
Can I Make These Donuts Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free baking blend. Just check for any necessary adjustments in liquid or other ingredients based on your blend’s instructions.
