Print

Baked Pumpkin Donut

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Baked Pumpkin Donuts are soft, spiced, and made with real pumpkin purée for the perfect fall treat. Baked instead of fried, they’re easy, mess-free, and ideal for breakfast, brunch, or dessert.

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1 cup pumpkin purée
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1/3 cup milk (dairy or plant-based)
  • 1 tsp vanilla extract
  • 1/4 cup melted butter or oil
  • Optional toppings: cinnamon sugar, maple glaze, powdered sugar

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 12-cavity donut pan or use nonstick spray.
  2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a separate bowl, whisk together pumpkin purée, brown sugar, granulated sugar, eggs, milk, vanilla, and melted butter or oil until smooth.
  4. Add wet ingredients to the dry and stir just until combined. Do not overmix.
  5. Spoon or pipe batter into the donut pan, filling each cavity about 3/4 full.
  6. Bake for 12–15 minutes, or until a toothpick inserted into a donut comes out clean.
  7. Let cool in the pan for 5 minutes, then transfer to a wire rack.
  8. While still warm, coat in cinnamon sugar or drizzle with glaze if desired. Serve and enjoy!

Notes

  • Use a gluten-free 1:1 flour blend to make these gluten-free.
  • For a vegan version, use flax eggs and plant-based milk and butter.
  • Store in an airtight container at room temp for 2 days or refrigerate for 5 days.
  • Freeze for up to 2 months and reheat as needed.

Nutrition

Find it online: https://thefamilycooking.com/baked-pumpkin-donut/