Baked Pumpkin Donuts
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With a delightfully tender and moist cakey crumb and the alluring fragrance and flavor of warm autumn spices, these Baked Pumpkin Donuts are sure to be a hit! Without the greasy fuss of frying them in oil, this Baked Pumpkin Donuts recipe is a total breeze and yields healthier donuts that are thoroughly delicious!
Donuts are a welcome treat all year round in our home but during the autumn season there are two favorites we especially enjoy: Baked Apple Cider Donuts and these scrumptious Baked Pumpkin Donuts. The process of baking versus deep-frying not only means they’re healthier, they’re also easier and super fuss-free to make!
These pumpkin donuts are delicious with just a simple coating of cinnamon sugar but if you’d like to bump up the aesthetics and add a little more sweetness I’ve also included a recipe for a simple vanilla-flavored glaze.
And of course these donuts lend themselves well to any cute Halloween or Thanksgiving decorations you’d like to add in celebration of the season.
Can I Make Sugar Free Pumpkin Donuts?
Yes, you can! Simply swap out the brown and granulated sugars for the 1:1 alternative sweeteners of your choice (I use and recommend Sukrin Gold and Swerve). For the glaze you can use Swerve confectioner’s sugar or similar.
Baked Pumpkin Donuts Recipe
Let’s get started!
Preheat the oven to 350 F. Lightly grease a donut pan. (Alternatively can use a muffin pan and increase baking time by another 5-8 minutes or until toothpick inserted into center of muffin comes out clean.)
In a bowl combine the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
In a large bowl, beat together the sugars, oil and butter. Add the pumpkin puree, eggs, and vanilla extract and whisk or beat until smooth.
Add the flour mixture and buttermilk and stir just until combined.
Do not over-stir or the donuts will be dense.
Spoon the batter into the prepared donut pan, filling to 3/4 full.
Bake on the center rack for 15-20 minutes or until the donuts are lightly browned and spring back slightly when you gently press them. You can also test with a toothpick: inserted into the donut, if it comes out clean the donuts are done. Let the donuts cool for about 2 minutes and then transfer them to a wire rack.
Preferably while the donuts are still a little warm, lightly spray them with oil or lightly brush them with some extra butter, and roll them in the cinnamon sugar. Serve immediately or let cool completely and then drizzle with the optional glaze (see below).
To make the glaze: Combine the ingredients until smooth. Add a little more milk if needed. Drizzle over the cooled donuts in a stripy pattern and let sit until firm.
Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Warm for a few seconds in the microwave before eating.
Enjoy!
For more pumpkin goodness be sure to try our:
- Pumpkin Mousse
- Pumpkin Eggnog Cake
- Pumpkin Pie Ice Cream
- Pumpkin Chocolate Pecan Streusel Muffins
- Chocolate Butterscotch Pumpkin Streusel Cake
- Creamy Pumpkin Dip
- Whole Grain Pumpkin Waffles
- Pumpkin Sausage Gravy and Biscuits
- Pumpkin Mac and Cheese
- Curried Pumpkin and Coconut Meatballs
- Roasted Pumpkin Hummus
- Pumpkin Kale and Sausage Lasagna
- Coconut Chicken Pumpkin Curry
- Chili in a Pumpkin
- Spiced Pumpkin Vinaigrette
Baked Pumpkin Donuts
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons homemade pumpkin pie spice (recommended for best flavor; or 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup packed brown sugar
- or alternative brown sugar (sugar free option)
- 1/2 cup granulated sugar
- or alternative granulated sugar (sugar free option)
- 1/4 cup oil
- 1/4 cup unsalted butter , melted and slightly cooled
- 1 1/2 cups pumpkin puree
- 3 large eggs
- 1/4 cup buttermilk (or 1/4 cup milk with 1/4 teaspoon white vinegar stirred in)
- 1 teaspoon quality pure vanilla extract
- For the Cinnamon Sugar Topping:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- For the Glaze (optional):
- 1 cup powdered sugar
- or alternative powdered sugar (sugar free option)
- 2 teaspoons milk
- 1 teaspoon quality pure vanilla extract
Instructions
- Preheat the oven to 350 F. Lightly grease a donut pan. (Alternatively can use a muffin pan and increase baking time by another 5-8 minutes or until toothpick inserted into center of muffin comes out clean.)In a bowl combine the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.In a large bowl, beat together the sugars, oil and butter. Add the pumpkin puree, eggs, and vanilla extract and beat until smooth. Add the flour mixture and buttermilk and stir just until combined. Do not over-stir or the donuts will be dense.
- Spoon the batter into the prepared donut pan, filling to 3/4 full. Bake on the center rack for 15-20 minutes or until the donuts are lightly browned and spring back slightly when you gently press them. You can also test with a toothpick: inserted into the donut, if it comes out clean the donuts are done. Let the donuts cool for about 2 minutes and then transfer them to a wire rack.
- Preferably while the donuts are still a little warm, lightly spray them with oil or lightly brush them with some extra butter, and roll them in the cinnamon sugar. Serve immediately or let cool completely and then drizzle with the optional glaze.To make the glaze: Combine the ingredients until smooth. Add a little more milk if needed. Drizzle over the cooled donuts in a stripy pattern and let sit until firm. Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Warm for a few seconds in the microwave before eating.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
