Covered in cinnamon sugar, these cake-like Baked Pumpkin Donuts are a delicious fall recipe that can be enjoyed for breakfast or dessert!
A TASTY PUMPKIN RECIPE
These Baked Pumpkin Donuts are one of those versatile recipes that can be eaten for breakfast or dessert! A delicious pumpkin flavored donut is baked to perfection then it is dipped in melted butter and coated in a fantastic cinnamon sugar mixture. You get a delicious soft but crunchy texture in each and every bite that you take. You can enjoy these in the morning with a cup of coffee or at night with a glass of milk after dinner. Whenever your pleasure, you have to make this Baked Pumpkin Donut recipe!
FREQUENTLY ASKED QUESTIONS:
If you don't have a donut pan you can make this recipe into muffins using a muffin pan. Bake for 15-18 minutes or until lightly browned.
No, if you are not a fan of cinnamon sugar just toss the baked donuts into powdered sugar. Alternatively, you can also make a glaze with powdered sugar and milk and dip the tops of your donuts in that as well.
Absolutely! You will need to bake this recipe in batches anyways so doubling the recipe will not be an issue.
No, pumpkin pie filling will not work for this recipe. You will want to make sure that you are using pumpkin puree.
Brown sugar has more molasses in it. I think it gives some baked goods a richer and deeper flavor. You can use either brown sugar for this recipe. I chose dark brown sugar.
Store any leftover donuts in an airtight container or ziptop bag and store at room temperature up to 2 days or in the refrigerator for up to one week. You can freeze the donuts in the freezer for up to 2 months. Thaw overnight in the refrigerator and warm them up a bit in the microwave.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- all-purpose flour
- baking powder
- baking soda
- pumpkin pie spice
- vegetable oil
- brown sugar
- pumpkin puree
- vanilla extract
- unsalted butter
HOW TO MAKE BAKED PUMPKIN DONUTS:
Preheat the oven to 350ºF. Spray a donut pan with non-stick spray and set aside. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and pumpkin pie spice and set aside.
In another bowl whisk together the oil or melted butter, brown sugar, eggs, pumpkin puree, milk and vanilla extract.
Add the wet ingredients to the dry ingredients.
Mix until well combined.
You can either spoon the batter into the donut holes or use a large piping bag or zip-top bag. For the ziptop bag, simply cut the corner off the bottom of the bag and pipe the batter into the donut pan, filling about halfway. With damp hands press the batter gently to smooth them out. This also prevents the donuts from getting too brown.
Bake for 10-12 minutes or until the edges and tops are lightly browned.
Cool donuts in the pan for 5 minutes then transfer to a cooling rack. Repeat with the remaining batter.
For the topping combine the sugar and cinnamon in a medium bowl.
Dip the donuts in the melted butter, then dip into the cinnamon + sugar mixture and make sure to coat all sides.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
Baked Pumpkin Donuts
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup vegetable oil
- ¾ cup packed brown sugar (you can use light or dark brown sugar)
- 2 large eggs at room temperature
- 1 cup fresh or canned pumpkin puree
- ⅓ cup milk (I used whole milk)
- 1 teaspoon pure vanilla extract
For the topping:
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- Preheat the oven to 350ºF. Spray a donut pan with non-stick spray and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon and pumpkin pie spice and set aside.
- In another bowl whisk together the oil or melted butter, brown sugar, eggs, pumpkin puree, milk and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- You can either spoon the batter into the donut pan or use a large piping bag or zipped-top bag. For the zip top bag, Simply cut the corner off the bottom of the bag and pipe the batter into each donut hole, filling about halfway.
- With damp hands gently press the dough batter to smooth them out. This also helps to keep the tops from getting too brown.
- Bake for 10-12 minutes or until the edges and tops are lightly browned. Cool donuts in the pan for 5 minutes then transfer to a cooling rack. Repeat with the remaining batter.
- For the topping, combine the sugar and cinnamon in a medium bowl.
- Dip the donuts in the melted butter, then dip into the cinnamon and sugar mixture and make sure to coat all sides. Then eat!
- These can easily be doubled.
- If you do not have a donut pan, you can make these into muffins. See my tips above.
- If you are not a fan of cinnamon sugar, you can toss the baked donuts into powdered sugar or dip them into a powdered sugar and milk glaze.
- These can be frozen, see my tips above.
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.