Baked Pumpkin Donuts Recipe

I love combining pumpkin puree, eggs, and melted butter to craft Pumpkin Cinnamon Donuts Baked In Oven. Granulated sugar with a touch of cinnamon topping complements the nutmeg and ginger blend. The addition of milk and flour creates a moist treat that celebrates the season in a simple, flavorful way.

I recently tried a new twist on one of my favorite recipes and I had to share it with you. Imagine biting into a pumpkin donut that’s moist, fluffy and dusted with a crunchy cinnamon sugar topping.

I used a cup of pumpkin puree and twolarge eggs, along with a half cup of granulated sugar that gives just the right amount of sweetness. The batter comes together quickly when mixed with a quarter cup of melted unsalted butter, a splash of milk, and a hint of vanilla extract.

I’m a huge fan of baked treats, so I opted for one and a half cups of all-purpose flour with a dash of baking powder and soda to keep things light. The cinnamon, nutmeg and ginger work together for that perfect pumpkin spice vibe.

This isn’t your average homemade donut recipe its easy, fun to make, and always leaves me curious for a second round!

Why I Like this Recipe

I love this recipe because it’s so simple to follow and I can whip up these delicious donuts without any stress. I really enjoy the perfect mix of spices with the pumpkin flavor – it reminds me of fall and feels like a warm hug. The donuts always come out moist and fluffy which makes every bite awesome, and I appreciate that they get a sweet, crunchy kick from the cinnamon sugar coating. Lastly, since they’re baked instead of fried, I feel a bit better about indulging in them even on lazy weekends.

Ingredients

• Pumpkin puree: loaded with vitamins and fiber, it adds moistness and natural sweetness to the donuts
• Eggs: a great source of protein that helps bind all the ingredients together, making a smooth batter
• Unsalted butter: adds rich flavor and fat, which makes the texture tender but still light
• Milk: gives creaminess and moisture so the donuts turn out soft and well-balanced in taste
• All-purpose flour: provides carbohydrates and structure, essential for a nice, cakey crumb
• Ground cinnamon: offers a warm, spicy note that perfectly complements the autumn pumpkin flavor

Ingredient Quantities

• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup granulated sugar
• 1/4 cup melted unsalted butter (or vegetable oil if you prefer)
• 1/4 cup milk (whole milk or buttermilk works best)
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• For the topping: 1/2 cup granulated sugar mixed with 1 tsp ground cinnamon

How to Make this

1. Preheat your oven to 350°F and grease your donut pan well.

2. In a medium bowl, mix together 1 cup pumpkin puree, 2 large eggs, 1/2 cup granulated sugar, 1/4 cup melted unsalted butter, 1/4 cup milk, and 1 tsp vanilla extract until its all well blended.

3. In another bowl, sift together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/4 tsp ground ginger, and 1/8 tsp ground cloves.

4. Slowly add the dry ingredients to the wet mix, stirring gently until just combined so you dont overmix.

5. Spoon the batter into your donut pan, filling each cavity about 2/3 full.

6. Bake for about 12-15 minutes or until the donuts look set and spring back lightly when you press on them.

7. Remove the pan from the oven and let the donuts cool in the pan for a few minutes before carefully transferring them to a rack.

8. Mix 1/2 cup granulated sugar with 1 tsp ground cinnamon in a small bowl.

9. While the donuts are still warm, dip them in the cinnamon sugar mix or sprinkle it evenly on top.

10. Let them cool a bit more then enjoy your moist and fluffy homemade pumpkin donuts!

Equipment Needed

1. Preheated oven set to 350°F
2. Donut pan (make sure to grease it well)
3. Medium mixing bowl for the wet ingredients
4. A second mixing bowl for the dry ingredients
5. Sifter or fine mesh sieve (to sift the dry ingredients)
6. Spatula or wooden spoon for gently mixing the batter
7. Spoon for filling the donut pan cavities
8. Measuring cups and spoons
9. Small bowl for mixing the cinnamon and sugar topping
10. Cooling rack for transferring and cooling the donuts

FAQ

Baked Pumpkin Donuts Recipe Substitutions and Variations

• Instead of pumpkin puree you could try mashed sweet potato so you’ll still get that natural sweetness and creamy texture
• If you run out of unsalted butter you might use melted coconut oil which gives a slightly different but yummy flavor
• Don’t have buttermilk? Mix whole milk with a teaspoon of lemon juice or vinegar, let it sit for a few minutes and it’s good to go
• Swap granulated sugar with coconut sugar if you’d like a bit of a caramel note in your donuts

Pro Tips

1. Make sure your pumpkin puree is smooth and not too watery; if its a bit runny, you might wanna strain it a little before mixing it in so your donuts come out nice and moist rather than soggy.
2. When you’re combining the wet and dry ingredients, stir just until you see no dry bits left; overmixing can make the donuts tough and not as fluffy as they should be.
3. Preheat your oven properly and maybe check your oven’s real temperature with a thermometer, since some ovens run hotter or cooler than what they say so you dont end up baking your donuts too long.
4. Try dipping the donuts in the cinnamon sugar while they’re still a bit warm so that the sugar sticks better—if they cool down too much, the topping might not adhere as well.