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Easy Baked Pumpkin Donuts Recipe

Easy Baked Pumpkin Donuts Recipe
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★★★★★

5.3 from 5 reviews

Delight in these easy baked pumpkin donuts, infused with warm spices and coated in a cinnamon-sugar glaze. These moist, tender donuts blend the natural sweetness of pumpkin with aromatic spices, making them perfect for fall or any cozy occasion. Baked instead of fried, they are a lighter treat that still satisfies your donut cravings.

Ingredients

Scale

Dry Ingredients

  • 210 g (1¾ cups) all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg (freshly ground preferred)
  • ½ tsp ground ginger
  • ¼ tsp ground allspice
  • ¼ tsp ground cloves
  • ½ tsp salt

Wet Ingredients

  • 240 g (1 cup) canned pumpkin puree (Libby’s preferred)
  • 57 g (½ stick/4 Tbsp) salted butter, melted
  • 60 ml (¼ cup) vegetable oil
  • 100 g (½ cup) granulated sugar
  • 100 g (½ cup) light brown sugar
  • 2 large eggs, room temperature
  • 60 ml (¼ cup) whole milk, room temperature
  • 1 tsp vanilla extract

Coating Ingredients

  • 56 g (½ stick/4 Tbsp) unsalted butter, melted
  • ¼ tsp vanilla extract
  • 100 g (½ cup) granulated sugar
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg (freshly ground preferred)
  • ½ tsp ground ginger

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two or three 6-count donut pans to ensure the donuts release easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, cloves, and salt. Set this mixture aside.
  3. Combine Wet Ingredients: In a large bowl, vigorously whisk the pumpkin puree, melted salted butter, vegetable oil, granulated sugar, brown sugar, eggs, milk, and vanilla extract until fully combined and slightly frothy, about 1 minute.
  4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, whisking gently until just combined and the batter thickens slightly. Avoid overmixing.
  5. Fill Donut Pans: Spoon or pipe the batter into the prepared donut pans, filling each cavity about ¾ full. A #24 cookie scoop (3 Tbsp) works well for each donut; some pans may require up to a #16 cookie scoop (4 Tbsp).
  6. Even Out Batter: Tap the pans firmly on a towel-lined countertop about 10 times to remove air bubbles and level the batter.
  7. Bake: Bake the donuts for 10-14 minutes in the preheated oven, until golden and a toothpick inserted into the center comes out with a few moist crumbs attached.
  8. Cool Donuts: Let the donuts cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
  9. Prepare Coating Butter: In a small bowl, melt the unsalted butter and stir in the vanilla extract.
  10. Mix Spiced Sugar Coating: In another bowl, combine granulated sugar, cinnamon, nutmeg, and ginger until evenly mixed.
  11. Coat Donuts: While the donuts are still warm, lightly brush or dip them in the melted vanilla-butter mixture.
  12. Apply Sugar-Spice Mixture: Roll the coated donuts in the spiced sugar mixture until fully covered. Repeat the coating if needed for a thicker layer.
  13. Serve: Enjoy the donuts warm or at room temperature. They reheat well in the microwave for a cozy treat anytime.

Notes

  • You can substitute vegetable oil with melted coconut oil for a slight flavor variation.
  • Use freshly ground spices whenever possible for the best aroma and taste.
  • Donuts are best enjoyed within two days but can be stored in an airtight container at room temperature.
  • Reheat donuts in the microwave for 10-15 seconds for a warm, fresh taste.
  • For a dairy-free version, substitute whole milk and butter with plant-based alternatives.

Nutrition

Keywords: pumpkin donuts, baked donuts, fall recipes, cinnamon sugar donuts, easy donut recipe, pumpkin spice donuts, homemade donuts

Find it online: https://kitchenbyrita.com/easy-baked-pumpkin-donuts-recipe/