Baked Pumpkin Donuts

Baked Pumpkin Donuts

Deliciously moist and spiced baked pumpkin donuts, perfect for fall or any time you crave a sweet treat.

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Course: Dessert, Snack

Cuisine: American

Keyword: baked, donuts, fall, pumpkin

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: donuts

Calories: 150kcal

Ingredients

For the Donuts

1 cup pumpkin puree canned or homemade, not pumpkin pie filling
1 cup all-purpose flour sifted
1/2 cup brown sugar packed
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 large egg room temperature
1/4 cup milk room temperature
1/4 cup vegetable oil or melted coconut oil

For the Glaze

1 cup powdered sugar sifted
2 tablespoons milk adjust for desired consistency
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon

Instructions

Prepare the Donut Batter

Preheat your oven to 350°F (175°C) and grease your donut pan with cooking spray or oil to prevent sticking.
In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, egg, milk, and vegetable oil. Whisk until smooth and well combined.
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.

Bake the Donuts

Transfer the batter to a piping bag or a zip-top bag with the corner snipped off for easy filling.
Fill each donut cavity about 2/3 full with the batter.
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the donuts from the oven and let them cool in the pan for about 5 minutes before transferring them to a cooling rack.

Prepare the Glaze

In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and ground cinnamon until smooth. Adjust the milk as needed to reach your desired glaze consistency.
Once the donuts are completely cooled, dip the tops of each donut into the glaze, allowing the excess to drip off.
Place the glazed donuts back on the cooling rack to let the glaze set.

Notes

These donuts are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. For a fun twist, consider adding chocolate chips or chopped nuts to the batter before baking.

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