Description
These soft, cakey baked pumpkin donuts are packed with cozy autumn spices and pumpkin flavor. Ready in just 30 minutes, they’re an easy homemade breakfast treat that’s lighter than fried donuts and perfect for fall.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp clove, 1/8 tsp allspice)
- Optional cinnamon-sugar topping: 1/3 cup granulated sugar + 1 teaspoon cinnamon
- Optional: 2 tablespoons melted butter for brushing before rolling in cinnamon-sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a donut pan with cooking spray or melted butter.
- In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, oil, milk, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- Add dry ingredients to wet ingredients and gently fold together with a spatula until just combined. Do not overmix.
- Transfer batter to a piping bag or zip-top bag, snip off the corner, and pipe into donut pan cavities, filling each about 3/4 full. Alternatively, spoon batter into pan.
- Bake for 12-15 minutes, until donuts are puffed, golden, and spring back when pressed. A toothpick should come out with a few moist crumbs.
- Let donuts cool in the pan for 5 minutes, then turn out onto a cooling rack.
- While still warm, brush donuts with melted butter and roll in cinnamon-sugar mixture, if desired.
Notes
For best results, use fresh spices and room temperature eggs and milk. Don’t overmix the batter to keep donuts tender. You can make these gluten-free with a 1:1 gluten-free flour blend, or vegan with flax eggs and plant-based milk. If you don’t have a donut pan, use a muffin tin for pumpkin donut muffins. Donuts can be stored at room temperature for 3 days, in the fridge for a week, or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 145
- Sugar: 12
- Sodium: 160
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 24
- Fiber: 2
- Protein: 3
Keywords: pumpkin donuts, baked donuts, fall breakfast, pumpkin spice, easy donut recipe, autumn treat, homemade donuts