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You've got to make this Baked Pumpkin Donut Recipe! They're the most light and fluffy donuts that are perfect with your morning coffee!
Baked Pumpkin Donut Recipe
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Do you know that I never actually made donuts until I the past couple of years. I have my fried donuts (which are awesome!) but besides that I never really tried. But then I acquired a donut pan for our video businessand I figured I should probably make some homemade donuts to share with you guys!
What I love about this recipe is that it's makes baked donuts with a super light crumb. It's got a delicious pumpkin flavor that is super tasty without being overwhelming and is the perfect compliment to your morning coffee and are perfect for a relaxing brunch with family and friends.
Tips for making this Baked Donut Recipe
- I like to mix the wet ingredients together first and then add the dry ingredients.
- Make sure you don't over mix your batter.
- Even though my Donut pansare non-stick, I always coat them lightly with cooking spray to make sure they don't stick.
- To fill the donut pans you have two options. You can spoon the batter into the pans or you can place the batter into a plastic zipper back, snip off the tip and use it like you would a pastry bag.
- I always fill the donut pans ¾ of the way full.
- These make a good-size batch, around 13-15 donuts depending on how much you fill your pans.
- Make sure you cover the donuts in the cinnamon and sugar mix while the donuts are still hot, to make sure it sticks. I usually give them 5 minutes to cool and then coat them.
- You can Cover them in cinnamon and sugar in a medium bowl, or if you want to avoid the mess, place the mixture in a zipper sandwich bag and shake them to coat.
Frequently asked questions about making Pumpkin Donuts
- Are these healthy? No. Lets keep it real here: baked donuts are basically cake in donut form. But everything in moderation, right?
- How can you keep baked donuts fresh? I should start by saying these are best eaten shortly after baking. That said, they last up to a week at room temperature. I encourage you to cool them completely and store in an air-tight container.
- Can these be frozen? I haven't tried freezing them but I bet they would freeze well if you wrap the m individually in plastic wrap after cooling them completely and storing them in a plastic zipper bag.
- What if I want them glazed? I opted to top them with cinnamon and sugar because it's my daughters favorite combo, especially on a donut. You could just as easily make a simple glaze with confectioner's sugar, water and a little vanilla extract.
- This recipe makes a lot of donuts, what if I want a smaller batch?No problem, just half the recipe.
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Baked Pumpkin Donut Recipe
Jessy Freimann
You've got to make this Baked Pumpkin Donut Recipe! They're the most light and fluffy donuts that are perfect with your morning coffee!
4.78 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breakfast, Dessert
Cuisine American
Servings 15 donuts
Ingredients
- Cooking spray
- ½ cup vegetable or canola oil
- 1 cup real pumpkin puree, (not pie filling)
- 1 ¼ cups granulated sugar, divided
- 2 large eggs
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 ¾ teaspoon ground cinnamon, divided
- ½ teaspoon pumpkin pie seasoning
Instructions
Preheat the oven to 350 degrees. Grease the donut pans with cooking spray and set aside.
In a large bowl, whisk together oil, pumpkin puree, 1 cup granulated sugar and eggs until well combined.
Add flour, baking soda, baking powder, salt, ¾ teaspoon cinnamon and pumpkin pie seasoning and whisk until just combined.
Fill donut pans ¾ of the way.
Bake for 15 minutes. While the donuts bake, fill a medium bowl or zipper sandwich bag with ¼ cup sugar and 1 teaspoon ground cinnamon. Stir or shake until well combined.
Let the donuts cool for 5 minutes and then one by one cover them in the cinnamon sugar mixture. Serve warm.
Notes
One of our brilliant readers left a comment that they used mini-muffin pans and sprinkled cinnamon sugar on top before baking. Give this a try if you don't have a donut pan 🙂
Tried this recipe?Let us know how it was!
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!
Looking for some other tasty breakfast recipes?
- Spinach and Feta Breakfast Puff Pastry Breakfast Pizza
- Baked French Toast with Mixed Berries
- Caprese Quiche
- Zucchini Pancakes
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Reader Interactions
Comments
Lindsay Cotter says
Love how easy these are to make! They look perfect!
Reply
Jessy Freimann says
Thank you Lindsay!
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Toni | Boulder Locavore says
These are perfect fall donuts!!
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Jessy Freimann says
Thanks Toni!
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Dorothy at Shockingly Delicious says
Love the idea of these, the flavor, the sugar crunch on the outside, and the inside color! BEAUTIFUL!
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Jessy Freimann says
Thanks Dorothy <3
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Samantha says
Mine came out a tad dry. Any idea how to keep them a bit more moist?
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Jessy Freimann says
Bummer! Ovens can really vary in terms of temperatures running high or low, perhaps try pulling the donuts from the oven a couple minutes earlier? Definitely use a toothpick to make sure they're cooked through. Another option might be to try using extra large eggs instead of large eggs- I haven't tested this won this recipe, but my Grandma always preferred to bake with x-large eggs because she believed it produced a more moist product (I just don't always have them on hand). Please let me know how it goes if you try either of these things. Good luck!
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Amie says
Do you have a suggestion for making these without a donut pan?
Reply
Jessy Freimann says
Hi Amie- you can make them as cupcakes or in a cake pan (keep an eye on them as the baking times will vary) but then of course, they won't be donuts. Unfortunately, it's a slightly ore liquid-y batter, so they really need the pan to get the shape.
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Melinda says
We don't have donut pans so we used mini-muffin pans and sprinkled cinnamon sugar on top before baking. They came out delicious and perfect!
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Jessy Freimann says
Brilliant! I'm so glad to hear this worked out and will make a note in the recipe for other's who may not have a donut pan! did the baking time differ?
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Joanne says
Just made the pumpkin donuts. Very easy and they are delicious! Thanks for the recipe!
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Jessy Freimann says
So glad you loved them!
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Megan says
I’m so grateful I found this recipe! I’ve made the pumpkin donuts at least 4 times so far this fall and I’m about to make them again! They are so delicious! Thank you for sharing this recipe! 😊
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Jessy Freimann says
I'm so glad you love them <3
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Luciana says
I loved the recipe!
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Jessy Freimann says
Thank you!
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Patrícia says
This Baked Pumpkin Donut recipe looks so delicious!! Thanks for sharing.
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Jessy Freimann says
Thank you!
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Diane says
I LOVE THESE!!! There so good and moist!!! ❤️❤️❤️ So easy too!!!
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Jessy Freimann says
Thank you!
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Mark says
Have a question before I make these. Can I use almond flour or what is a good flour to use? Thank you
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Jessy Freimann says
I've only tested with regular all-purpose flour. I wouldn't encourage almond flour as the high fat content will alter the moisture levels but if you need GF, perhaps try a 1:1 GF flour like Bob's Red Mill or King Arthur.
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Liz Hartsel says
I've made theses many times, always perfect. I do use a maple frosting on half as the hubby's addicted to maple bars 😆
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Jessy Freimann says
Love that idea!
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Ed Russell says
For some reason my doughnuts tasted a little bitter. I don’t know if this was from the baking soda or the pumpkin purée. Maybe the baking soda?
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Jessy Freimann says
How strange- I have never heard of this or experienced it but I'm sorry you did. Perhaps one of the ingredients was past its prime?
Reply
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