Delicious baked pumpkin donuts on a rustic wooden table

Baked Pumpkin Donuts

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Why Make This Recipe

Baked pumpkin donuts are a delicious and healthier alternative to traditional fried donuts. They have a lovely warm flavor from the pumpkin and spices, making them perfect for any fall occasion or even just as a sweet treat. Plus, baking them reduces the fat content while still giving you that soft, fluffy texture. They’re easy to make, and the delightful icing on top adds a special touch. Enjoy these donuts fresh from the oven or as a tasty snack any time of the day!

How to Make Baked Pumpkin Donuts

Ingredients:

  • 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon store-bought or homemade pumpkin pie spice
  • 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
  • 3/4 cup (150g) packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (226g) fresh or canned pumpkin puree
  • 1/3 cup (80ml) milk, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (150g) packed light or dark brown sugar (for icing)
  • 1/4 cup (60ml) milk (whole milk is best, for icing)
  • 1 Tablespoon (14g) unsalted butter (for icing)
  • 1 teaspoon pure vanilla extract (for icing)
  • 1 and 1/2 cups (170g) sifted confectioners’ sugar (for icing)
  • Pinch of salt, to taste
  • Optional topping: crushed walnuts (see Note for other options)

Directions:

  1. Preheat the oven to 350°F (177°C). Grease donut pan(s) with nonstick spray and set aside.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until well combined. Set aside.
  3. In a medium bowl, whisk together the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until mixed well. Pour this mixture into the dry ingredients, and gently fold everything together with a silicone spatula or wooden spoon until there are no flour pockets left.
  4. Spoon the batter into the donut cavities. For easier filling, you can put the batter into a large zipped-top bag, cut a corner off, and pipe it into each cavity, filling them about halfway.
  5. Bake for 10–11 minutes or until the edges and tops are lightly browned. A quick test is to poke the top; if it bounces back, they’re done.
  6. Cool the donuts in the pan for 2 minutes, then transfer them to a cooling rack. Re-grease the pan and bake any remaining batter. For mini donuts, bake for 8–9 minutes and cool for at least 10 minutes before icing.
  7. To make the icing, combine the brown sugar, milk, and butter in a medium saucepan over medium heat. Stir until the butter melts and the mixture is smooth. Bring to a simmer for 1 minute, then remove from heat. Whisk in the vanilla extract and sifted confectioners’ sugar until smooth. Add a pinch of salt if desired and let it cool for 5 minutes to thicken.
  8. Dip the top of the pumpkin donuts into the warm icing. If the icing thickens too much, add more milk or reheat it slightly to thin it.
  9. Place the dipped donuts on a cooling rack over a baking sheet to let any excess icing drip off. You can top them with chopped nuts or other toppings if you like. The icing will set in about an hour, so you can stack or transport the donuts afterward.
  10. Store leftover donuts tightly at room temperature for 1–2 days or in the refrigerator for up to 1 week.

How to Serve Baked Pumpkin Donuts

Baked pumpkin donuts are delicious on their own or with a cup of coffee or hot chocolate. You can serve them fresh right after icing them for a warm treat or later in the day when they cool down. They also make a fantastic dessert for gatherings, parties, or holiday celebrations.

How to Store Baked Pumpkin Donuts

To keep your baked pumpkin donuts fresh, store them tightly covered at room temperature for 1–2 days. If you want to keep them longer, you can place them in the refrigerator where they’ll stay good for up to a week. Just remember to let them come to room temperature before serving for the best taste.

Tips to Make Baked Pumpkin Donuts

  1. Measure flour correctly by spooning and leveling it to avoid dense donuts.
  2. Use room temperature ingredients for a smooth batter.
  3. Don’t overmix the batter—mix just until combined for the best texture.
  4. Experiment with different spices based on your preference.
  5. Adjust the thickness of the icing to your liking by adding more milk or letting it cool slightly.

Variation

You can add chocolate chips to the batter for a more decadent treat or use maple syrup in the icing for a unique twist. Try incorporating different toppings like sprinkles or coconut flakes for extra flavor and fun!

FAQs

  1. Can I use canned pumpkin puree for this recipe?
    Yes! Canned pumpkin puree works perfectly fine. Just make sure it’s 100% pumpkin with no added ingredients.

  2. Can I freeze baked pumpkin donuts?
    Yes, you can freeze them! Just make sure they are fully cooled, then wrap them tightly in plastic wrap and place them in an airtight container or freezer bag.

  3. How do I know when the donuts are done baking?
    You can test the donuts by poking the top with your finger. If it bounces back, they are done. You can also check the edges to see if they are lightly browned.

Enjoy making these delightful baked pumpkin donuts! They are sure to become a favorite treat in your home.

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