Baked Pumpkin Donuts Recipe
Delicious Baked Pumpkin Donuts are perfectly moist and fluffy, with a warm, spiced pumpkin flavor, and covered in cinnamon sugar for a sweet treat that's perfect for any occasion! Forget the hassle of deep frying, baking these donuts keeps this recipe simple and easy.
Servings: 8 servings
Equipment
- Donut Pan
Ingredients
Donuts
- 1/2 cup whole milk
- 1 teaspoon apple cider vinegar
- 1 cup (141g) all-purpose flour
- 1/2 cup (100g) brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup pumpkin puree
- 2 Tablespoons vegetable oil
- 1 teaspoon pure vanilla extract
Topping
- 1/4 cup salted butter melted (optional)
- 1/2 cup granulated sugar
- 1 Tablespoon ground cinnamon
Instructions
- Preheat the oven to 350℉ (177℃) and grease the donut pans, unless you're using silicone donut pans.
- Mix together the milk and vinegar in a small bowl and let sit for at least 5 minutes.1/2 cup whole milk, 1 teaspoon apple cider vinegar
- In a large bowl, stir together the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt.1 cup (141g) all-purpose flour, 1/2 cup (100g) brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves, 1/4 teaspoon salt
- Add in the pumpkin, oil, and vanilla and stir well.1/2 cup pumpkin puree, 2 Tablespoons vegetable oil, 1 teaspoon pure vanilla extract
- Pour, or spoon, about ¼ cup of the batter into each donut cavity. The batter should fill the donut cavities about ⅔ of the way up; if it doesn’t, adjust it until it does.
- Bake the donuts for about 13 minutes, using a toothpick to check when they are done. Allow the donuts to cool for at least 10 minutes on a wire rack before topping them.
- Make the topping by whipping together the cinnamon and sugar.1/2 cup granulated sugar, 1 Tablespoon ground cinnamon
- Once the donuts are cool, dip them in the melted butter, then cover the donuts in the cinnamon and sugar mixture by dipping, rolling, or sprinkling the mixture over the donuts.1/4 cup salted butter
Notes
Tips
- When checking if the donuts are done, the toothpick should come out clean, maybe with a few crumbs. There should not be any batter on the toothpick, though. If there is gooey batter on the toothpick, bake them for another 1-3 minutes.
- Adding the melted butter before the cinnamon and sugar is optional but enhances the flavor, making it fuller and richer. Since this is a very moist donut the cinnamon and sugar will still stick to the donut without the butter, especially if frozen and defrosted first, just not as well as if using the melted butter.
- Store: Store cool donuts in an airtight container or in a Ziploc bag on the counter for up to 3 days. However, these donuts are best enjoyed the same day they are made or the same day they are thawed from the freezer.
- Freeze: Absolutely! I'd recommend putting them in a freezer bag or freezer-safe container (before adding the topping) and freezing them for up to 3 months. Warm up by thawing at room temperature for about 2 hours. Then, add the topping fresh so it doesn’t seep into the donuts prematurely.
Nutrition
Calories: 228kcal | Carbohydrates: 41g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 251mg | Potassium: 100mg | Fiber: 2g | Sugar: 27g | Vitamin A: 2589IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
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