Pumpkin Donut Recipe
Seriously, I love everything about this time of year. The beauty brought about by the changing of the seasons, the delicious fall produce being harvested daily, and the eager anticipation for the holiday season. And lets not forget that it’s pumpkin season and I love me some pumpkin recipes!
These Baked Pumpkin Donuts are easy to make and ready in 30 minutes. The donuts are baked (not fried) and made with simple ingredients, including a delicious cinnamon sugar coating. They’re a must have to make during the Fall season!
If you’ve never tried making baked donuts at home, you’re in for a real treat. They’re very straightforward, no complicated methods or ingredients needed. If you have an oven and a donut pan, you can easily make donuts at home.
If you don’t have a donut pan, it’s time to invest in one! You can find one at the department store, or buy it online. I’d recommend having (2) 6 donut pans, so you can easily make a dozen donuts without having to wait and reuse a pan.
Ingredients
The dough for this recipe is a simple mixture of oil, eggs, sugar, pumpkin puree (here’s how to make homemade pumpkin puree), pumpkin pie spice, salt, baking powder, sugar, vanilla extract and flour. You’ll also need a little bit of cinnamon and extra sugar for the outside coating of the donuts.
How To Make Baked Pumpkin Donuts
The donut batter is whisked together by hand in minutes. That’s right, no mixer required. And you only need one bowl for this recipe! Start by stirring together the oil, eggs, sugar, pumpkin, pumpkin pie spice, salt, baking powder and vanilla until fully combined in a large mixing bowl. Now, stir in the flour and continue to mix until smooth. You can spoon the batter into the donut pan, but sometimes that makes a big mess. Here’s my trick for no mess and easy cleanup. Once the batter is all mixed together, simply spoon it into a large zipped-top bag and pipe it into the donut cavities through a little corner you’ll cut out. That makes it so much easier! Bake the donuts for 15 minutes. While they are baking, mix together the cinnamon and sugar in a large plastic bag. Once donuts have cooled for about 5 minutes, one at a time, put your donuts in the bag(one at a time) and shake lightly to cover. Remove donut from the bag and let each one cool completely. And just like that you have a dozen of Cinnamon Sugar Pumpkin Donuts! Now my favorite part – time to eat them all!
How to Store Donuts
If you plan on eating the donuts the day they are made, simply leave them out on the cooling rack or on a serving dish at room temperature. To keep them fresher longer, store the pumpkin donuts in the refrigerator. I recommend putting them in a single layer in an airtight container. Stacking them can cause the loss of some of cinnamon/sugar coating. They will last 2-3 days in the refrigerator
Tips For Baking Donuts
Be careful not to overfill your donut pan, the indentations should be no more than 3/4 of the way full. If you add too much batter, the donuts will expand over the edges of the pan and lose their shape. Let the donuts cool only 5 minutes before coating them in the cinnamon/sugar mix. If they are completely cool, the coating will not stick very well. The donut batter can be made the night before, and then stored (covered) in the refrigerator until you’re ready to use it.
Need more donut recipes?
Here’s some of my favorite donut recipes! Chocolate Chip DonutsSugar DonutsBaked Strawberry DonutsChocolate Donuts (dairy free option)Carrot Cake Donuts Pin for later:
