These pumpkin baked donuts are soft, fluffy, and packed with fall flavors! They have a lovely spicy aroma and a light glaze that makes them hard to resist.
I could eat these every day! They’re perfect with a cozy cup of coffee, especially on chilly mornings when you need a little warmth and sweetness. 🍩🍂
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is great for its ease and consistency. If you have fresh pumpkins, you can cook and mash them. Just be sure to get the right texture, which should be thick but smooth.
Oil: Vegetable oil keeps the donuts moist, but I often use melted coconut oil for a subtle coconut flavor. If you’re looking for something lighter, you can also use applesauce as a healthier alternative.
Spices: The magic in these donuts comes from spices like cinnamon and nutmeg. You can adjust these to your taste or even add pumpkin pie spice instead for an all-in-one option!
Sugar: I usually mix brown and granulated sugar for depth of flavor, but if you prefer, you can use all granulated sugar or even coconut sugar as a healthier choice.
How Do You Ensure Fluffy and Light Donuts?
The key to fluffy donuts lies in how you mix the batter. When combining wet and dry ingredients, mix just until combined. Overmixing can lead to tough donuts. Here’s how to do it right:
- Start by whisking wet ingredients until smooth, then add the dry ingredients all at once.
- Gently fold together using a spatula, scraping the bottom of the bowl, until no visible flour remains. It’s okay if a few lumps remain!
- Always ensure your oven is preheated. This helps the donuts rise properly. Use a toothpick to check for doneness; it should come out clean.
Follow these tips for tender, perfectly baked donuts every time!
How to Make Pumpkin Baked Donuts
Ingredients You’ll Need:
For the Donuts:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/3 cup vegetable oil or melted coconut oil
- 1/3 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
For the Glaze and Topping:
- 1 cup powdered sugar
- 2-3 tbsp milk (adjust for desired consistency)
- 1/4 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 tbsp granulated sugar (for sprinkling)
- Optional: coarse sugar for extra crunch
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and approximately 12-15 minutes to bake. Allow for an additional 10-15 minutes to cool and glaze the donuts, making the total time around 40-50 minutes. Perfect for a cozy morning treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Lightly grease a donut pan with cooking spray or a little oil to ensure the donuts come out easily.
2. Mix the Wet Ingredients:
In a large bowl, combine the canned pumpkin puree, eggs, oil, brown sugar, granulated sugar, and vanilla extract. Whisk everything together until smooth and well blended.
3. Combine the Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves). This helps to combine the dry ingredients evenly.
4. Mix Dry and Wet Ingredients:
Gradually add the dry mixture to the wet ingredients, gently folding them together. Be careful not to overmix—stop when you see no more dry flour. It’s okay if the batter is a little lumpy!
5. Fill the Donut Pan:
Spoon or pipe the batter into the greased donut pan, filling each cavity about 3/4 full to allow for rising during baking.
6. Bake the Donuts:
Place the pan in the preheated oven and bake for 12-15 minutes. They are done when a toothpick inserted into a donut comes out clean. Keep an eye on them to avoid overbaking!
7. Cool the Donuts:
Once baked, remove the donuts from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
8. Prepare the Glaze:
While the donuts cool, whisk together the powdered sugar, milk, and vanilla extract in a bowl until smooth. Adjust the milk as needed to reach your desired glaze consistency—thick yet dippable works best.
9. Glaze the Donuts:
Once the donuts are completely cool, dip the top of each donut into the glaze, allowing any excess to drip off back into the bowl.
10. Add the Topping:
In a shallow dish, mix the ground cinnamon and granulated sugar together. Immediately after glazing, sprinkle this mixture on top of the wet glaze for a lovely finishing touch. If you like, you can add coarse sugar for extra crunch!
11. Final Set and Serve:
Let the glaze set for a few minutes before serving. Enjoy your delicious, fluffy, spiced pumpkin baked donuts with a hot cup of coffee or tea!
These pumpkin baked donuts are soft, tender, and perfectly flavored with warm fall spices. They make for a delightful treat any time of year, but especially when you’re craving that cozy autumn feel!
Can I Use Fresh Pumpkin Instead of Canned?
Yes, you can use fresh pumpkin! Just be sure to cook it until tender, then mash it until smooth. You’ll need about 1 cup of fresh pumpkin puree to replace the canned version, and ensure it’s not too watery.
How Should I Store Leftover Donuts?
Store any leftover donuts in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can refrigerate them for up to a week. Reheat in the microwave for a few seconds to enjoy them warm!
Can I Make These Donuts Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it contains xanthan gum or you can add a small amount for texture. The results will still be delicious!
How Can I Adjust the Sweetness?
If you prefer less sweetness, you can reduce the sugar by about 2 tablespoons without compromising the texture too much. Alternatively, you can use a sugar substitute that measures like sugar for a healthier option.
