Description
These baked pumpkin donuts are soft, spiced, and coated in cinnamon sugar — the perfect cozy fall treat! With simple ingredients and no frying, you can whip up a batch in under 30 minutes.
Ingredients
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1 cup pumpkin puree
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1 cup all-purpose flour
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½ cup brown sugar
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¼ cup granulated sugar
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¼ cup vegetable oil
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¼ cup milk (regular, almond, or oat)
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1 teaspoon baking powder
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1 teaspoon cinnamon
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½ teaspoon nutmeg
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1 teaspoon pumpkin pie spice
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Pinch of salt
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2 tablespoons unsalted butter (melted, for coating)
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½ cup granulated sugar + 1 tablespoon cinnamon (for coating)
Instructions
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Preheat oven to 350°F (180°C). Spray donut pan with non-stick spray.
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In one bowl, whisk flour, baking powder, cinnamon, nutmeg, pumpkin pie spice, and salt.
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In another bowl, whisk pumpkin puree, brown sugar, granulated sugar, oil, and milk until smooth.
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Gently combine wet and dry ingredients — do not over-mix.
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Transfer batter to a piping bag or Ziploc with the corner snipped, and pipe into donut pan cavities.
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Bake for 15–16 minutes, until a toothpick comes out clean.
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Let donuts cool in pan for 10 minutes before transferring to a wire rack.
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Dip cooled donuts lightly in melted butter, then roll in cinnamon sugar mixture.
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Serve warm and enjoy!
Notes
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Don’t over-mix the batter — this keeps donuts light and fluffy.
No donut pan? Use a muffin tin for pumpkin donut muffins.
Store leftovers in an airtight container for up to 2 days, or freeze uncoated donuts for 2 months.
Warm them up for 10 seconds in the microwave before serving for that fresh-from-the-oven feel.
- Prep Time: 10 minutes
- Cook Time: 16 minutes
- Category: Dessert, Breakfast, Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 10 mg