Easy baked pumpkin donuts recipe that creates super festive holiday treats that are delicious beyond compare.
Fall is almost here and pumpkin recipes are calling. You might like to try Pumpkin Cobbler with Pecans, and Pumpkin Chocolate Chip Cheesecake Muffins.
I did not know that there was such a thing as baked pumpkin donuts until this week. So glad I’m in the know now, as these are delicious unique treats for the Holidays.
Before this recipe, I thought all donuts were fried and greasy.
Not the case. It IS possible to enjoy a healthier donut without giving up the delicious flavor.
These pumpkin donuts are so flavorful with pumpkin pie mixture spices, pumpkin puree, and cinnamon-sugar topping.
They are also really easy to make in just one bowl.
I also discovered the perfect recipe for a cinnamon-sugar topping from The Kitchn. The mix is 1/4 cup granulated sugar and 1 tablespoon cinnamon. Yum. This is the mix I used for the topping in these healthy baked pumpkin donuts.
Tips:
- Remember to stir in the flour, do not beat it. Only stir in the flour just until the mixture is smooth. Do not overmix.
- Only bake the donuts for 13-14 minutes. If you bake them too long, you will lose the soft, cakey, crumbly texture that you know and love about donuts.
- Let the donuts cool in the pan on a wire rack for at most 5 minutes. Do not let them cool too long or it will be more difficult for the cinnamon-sugar topping to adhere to the donut. You still want the donut to be warm when rolling in the topping.
Recipe Variation: Baked Pumpkin Donut Holes or Baked Pumpkin Muffins
You can also use this recipe to make pumpkin donuts holes. You will just need, of course, a pumpkin donut hole pan. The baking time should be similar. Just watch it at the 10 minute marker. You do not want to overbake. They might cook a bit quicker with their smaller size.
If you don’t have a donut pan or donut hole pan, feel free to make muffins with this recipe. The cooking time would be 20-23 minutes.
With both the donut holes and the muffin versions, you would let them cool for 5 minutes in their pan on a wire rack, remove from pan and roll in the cinnamon-sugar mixture while still warm.
I’m so glad I know how to make pumpkin donuts now. Such a fun treat to share.
Hope these baked pumpkin donuts help inspire you to think pumpkin as Fall arrives soon.
Pumpkin Donuts
Easy baked pumpkin donuts recipe that creates super festive holiday treats that are delicious beyond compare.
Ingredients
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups pumpkin puree
- 1 1/2 tsp pumpkin pie spice (or 3/4 tsp cinnamon and heaping 1/4 tsp of nutmeg and ground ginger)
- 1 1/2 tsp sea salt
- 1 1/2 tsp baking powder
Cinnamon Sugar Topping
- 1/4 cup granulated sugar
- 1 tbsp cinnamon
Instructions
Preheat oven to 350 degrees.
Beat all ingredients, except for flour, until smooth.
Add 1 3/4 cups all-purpose flour and beat, just until smooth. Do not overmix.
Scoop batter into two lightly greased donut pans, filling each donut well 3/4 full.
Bake the donuts for 13-14 minutes, until a toothpick inserted in the center comes out clean.
Remove donuts from the oven and let cool for 4-5 minutes, then carefully remove from pan for further cooling on wire racks.
You will want to roll your donuts in the cinnamon sugar topping while the donut is still slightly warm. For us, they only had to cool for about 1 minute after being removed from pan to be ready for the topping.
Add cinnamon sugar topping
In large one gallon ziploc bag, add 1/4 cup granulated sugar and 1 tablespoon cinnamon and shake to mix.
Place donut in bag and cover in cinnamon sugar topping.
Donuts are most delicious served warm. Enjoy!
Recipe Notes
Adapted from King Arthur Flour
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