1. Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree for this recipe, as pumpkin pie filling is already sweetened and spiced. Using the pie filling will alter the flavor and sweetness of the donuts.

2. Can I make these donuts gluten-free?

Yes! You can easily make these Baked Pumpkin Donuts gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just make sure the blend you choose includes xanthan gum, which helps provide structure.

3. How do I store leftovers?

Store any leftover Baked Pumpkin Donuts in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. To reheat, warm them in the microwave for a few seconds or bake at 350°F (175°C) for a few minutes.

4. Can I make these donuts ahead of time?

Absolutely! You can prepare the donut batter the night before and store it in the fridge. Then, simply fill the donut pan and bake them in the morning for fresh donuts. If you’re making them in advance, you can also freeze the baked donuts and thaw them when ready to serve.

Baked Pumpkin Donuts – Easy Fall Recipe

Name: Baked Pumpkin Donuts
Prep time: 15 min
Cook time: PT-495010H11M4S
Total time: 30 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1/2 cup brown sugar, packed; 1/2 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1 cup pumpkin puree (not pumpkin pie filling); 2 large eggs; 1/2 cup vegetable oil; 1/4 cup milk (or your preferred milk alternative); 1 teaspoon vanilla extract; 1/2 cup granulated sugar (for cinnamon sugar coating); 1 tablespoon ground cinnamon (for cinnamon sugar coating); 1/4 cup unsalted butter, melted (for cinnamon sugar coating)

Description

Baked Pumpkin Donuts are a delightful fall treat, perfect for cozy mornings or any time you want a delicious, spiced dessert. These soft, fluffy donuts are infused with pumpkin puree and warming spices like cinnamon, nutmeg, and cloves, offering the perfect balance of flavor and comfort.

Ingredients

Scale

1 3/4 cups all-purpose flour
1/2 cup brown sugar, packed
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 cup pumpkin puree (not pumpkin pie filling)
2 large eggs
1/2 cup vegetable oil
1/4 cup milk (or your preferred milk alternative)
1 teaspoon vanilla extract
1/2 cup granulated sugar (for cinnamon sugar coating)
1 tablespoon ground cinnamon (for cinnamon sugar coating)
1/4 cup unsalted butter, melted (for cinnamon sugar coating)

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Instructions

Preheat your oven to 350°F (175°C). Lightly grease a donut pan with non-stick spray or butter.
In a large mixing bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined.
In another bowl, whisk together the pumpkin puree, eggs, vegetable oil, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter.
Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full. For easier filling, you can use a piping bag or a zip-top bag with the corner cut off.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a donut comes out clean. Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
While the donuts are still slightly warm, dip each one in melted butter and then roll it in the cinnamon sugar mixture until fully coated.
Enjoy your Baked Pumpkin Donuts warm with a cup of coffee or tea. If you have leftovers, store them in an airtight container for up to 3 days.

Notes

Be careful not to overmix the batter as it can lead to dense donuts.
If the donuts are not fully baked, check by inserting a toothpick into the center. If it comes out clean, they are done.
These donuts can be stored in an airtight container for up to 3 days, or frozen for up to 2 months.
If you prefer a healthier version, substitute whole wheat flour or a gluten-free flour blend.
To make a vegan version, swap the eggs with a flax egg and use a dairy-free milk alternative.

Prep Time: 15 minutes
Cook Time: 10-12 minutes
Category: Dessert, Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 180 kcal
Sugar: 14 g
Sodium: 160 mg
Fat: 8 g
Saturated Fat: 1 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 30 mg