Baked Pumpkin Donuts
These soft, fluffy Baked Pumpkin Donuts are packed with warm fall spices and real pumpkin puree. A healthier alternative to fried donuts, they’re quick to make, perfectly moist, and ideal for breakfast or dessert. Top with a cinnamon glaze or coat in sugar for a cozy seasonal treat.
Ingredients
- 1 cup pumpkin puree
- 1 ¾ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar packed
- 2 large eggs
- ½ cup melted butter or vegetable oil
- 1 teaspoon vanilla extract
Optional Coating/Glaze:
- ½ cup granulated sugar + 1 teaspoon cinnamon for coating
- OR 1 cup powdered sugar + 2 tablespoons milk for glaze
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a donut pan.
- In a bowl, whisk flour, baking powder, baking soda, pumpkin pie spice, and salt.
- In another bowl, whisk pumpkin puree, brown sugar, eggs, and melted butter until smooth.
- Gradually fold dry ingredients into wet mixture until just combined.
- Transfer batter to a piping bag and fill donut wells evenly.
- Bake for 10–12 minutes or until a toothpick inserted comes out clean.
- Cool for 5 minutes before removing from the pan.
- Glaze or coat in cinnamon sugar before serving.
Notes
Avoid overmixing to keep donuts soft.
For extra sweetness, drizzle with maple glaze.
Can substitute gluten-free flour for all-purpose.
Nutrition
Calories: 190kcal
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