These easy baked pumpkin donuts are soft, fluffy, and filled with cozy fall flavors. Made with pumpkin puree and warm spices, they’re a comforting treat.
Who needs a deep fryer when you can whip up these healthy baked goodies in no time? I love enjoying them with a cup of coffee—perfect for chilly mornings!
Key Ingredients & Substitutions
All-purpose flour: This is the base of your donuts. If you want a gluten-free option, try using a 1:1 gluten-free flour blend. I’ve found that they still turn out great with some blends!
Granulated sugar: Regular sugar is fine, but you can also use brown sugar for a richer flavor. If you’re avoiding sugar, consider coconut sugar or a sugar substitute like stevia. Just adjust the measurements to what’s needed for the substitute.
Canned pumpkin puree: This is essential for flavor and moisture. If you want a fresher taste, you can use homemade pumpkin puree made from roasted pumpkin. Just make sure it’s well strained to avoid excess moisture.
Milk: Regular dairy milk works well, but any non-dairy milk like almond, soy, or oat milk can be a great alternative. I usually have almond milk on hand for baking!
Spices: Ground cinnamon, nutmeg, and cloves bring warmth to the donuts. If you don’t have all spices, you can use pumpkin pie spice as a substitute. It simplifies things!
How Do You Make Sure Your Donuts Turn Out Soft and Fluffy?
The key to soft, fluffy donuts is in the mixing and baking process. Overmixing can lead to dense donuts, so be gentle! Here’s how:
- Mix dry and wet ingredients separately before combining them.
- Gently fold the wet ingredients into the dry mixture until just combined—some lumps are okay!
- Don’t fill the donut pan too much; 3/4 full is perfect to allow them to rise without overflowing.
- Keep an eye on them while baking. Every oven is different! They should look lightly golden and spring back when touched.
Letting them cool slightly in the pan before transferring helps them hold their shape. Enjoy your baking!
How to Make Easy Baked Pumpkin Donuts
Ingredients You’ll Need:
For the Donuts:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1/4 cup milk (or any milk substitute)
- 2 tablespoons vegetable oil or melted butter
- 1 teaspoon vanilla extract
For the Optional Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
- A pinch of cinnamon
How Much Time Will You Need?
This recipe takes about 10-15 minutes for prep and another 12-15 minutes of baking. After that, let your donuts cool for a few minutes, so total time is about 30 minutes before they’re ready to eat. Quick and delicious!
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s heating up, lightly grease your donut pan with cooking spray or butter. This step helps the donuts release easily after baking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and all the spices (cinnamon, nutmeg, cloves). This ensures the leavening agents and spices are evenly distributed throughout the flour.
3. Combine the Wet Ingredients:
In another bowl, combine the pumpkin puree, egg, milk, vegetable oil (or melted butter), and vanilla extract. Mix these ingredients together until they’re nice and smooth. This is where the pumpkin flavor shines!
4. Combine Dry and Wet Ingredients:
Pour the wet mixture into the bowl with the dry ingredients. Stir gently until they’re just combined—don’t worry if there are a few lumps; this will keep your donuts fluffy!
5. Fill the Donut Pan:
Spoon or pipe the batter into the donut pan, filling each cavity about 3/4 of the way full. This is important to give them room to rise without overflowing.
6. Bake Your Donuts:
Place the filled donut pan in the oven and bake for about 12-15 minutes. Check for doneness by inserting a toothpick into the center of a donut. If it comes out clean, they’re ready!
7. Cool and Transfer:
Let the donuts cool in the pan for 5 minutes, then gently transfer them to a wire rack to cool completely. This helps them stay soft!
8. Optional Glaze:
If you’d like to glaze your donuts, mix the powdered sugar, milk, vanilla extract, and cinnamon in a small bowl until smooth. Dip the cooled donuts into the glaze and place them back on the rack to let the glaze set before serving.
And there you have it—delicious, warm pumpkin donuts ready to be enjoyed! Perfect for breakfast or snacks any time of the day. Happy baking!
FAQ for Easy Baked Pumpkin Donuts
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree made from roasted pumpkin. Simply roast the pumpkin, scoop out the flesh, and blend until smooth. Make sure to drain any extra moisture so your donuts don’t become soggy.
Can I Make These Donuts Ahead of Time?
Yes, you can make the batter ahead of time and refrigerate it for up to 24 hours before baking. Just stir gently before filling the donut pan. Baked donuts can also be stored in an airtight container at room temperature for up to 3 days.
What If I Don’t Have a Donut Pan?
No worries! You can use a muffin pan as an alternative. Simply fill the muffin cups about halfway and adjust the baking time to about 15-18 minutes, or until a toothpick comes out clean.
How Do I Store Leftover Donuts?
Store any leftover donuts in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them. Just thaw them at room temperature before enjoying!
