Description
Deliciously moist and flavorful baked pumpkin donuts coated in a cinnamon sugar topping. These donuts are made with pumpkin puree and pumpkin pie spice, offering a perfect fall treat that’s both easy to make and healthier than traditional fried donuts.
Ingredients
Scale
Wet Ingredients
- 1/4 cup vegetable oil
- 2 eggs
- 3/4 cup pumpkin puree
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 3/4 cup sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 cup all-purpose flour
Cinnamon Sugar Coating
- 3 tablespoons sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a donut pan with nonstick cooking spray to ensure the donuts release easily after baking.
- Mix Wet Ingredients: In a large mixing bowl, combine the vegetable oil, eggs, pumpkin puree, and vanilla extract. Whisk together until fully blended and smooth.
- Add Dry Ingredients: Add sugar, pumpkin pie spice, salt, and baking powder to the wet mixture. Stir to combine. Gradually add the all-purpose flour and mix until the batter is smooth and uniform, avoiding overmixing.
- Fill Donut Pan: Spoon the batter into the donut pan cavities, filling each about 3/4 full to allow space for rising during baking.
- Bake Donuts: Bake in the preheated oven for 15 to 17 minutes. Donuts should be firm to the touch and a toothpick inserted into the center should come out clean.
- Cool Donuts: Remove the pan from the oven and allow the donuts to cool for 5 minutes. Carefully remove the donuts from the pan and place them on a wire rack to cool slightly.
- Prepare Cinnamon Sugar Coating: In a large plastic bag, combine 3 tablespoons sugar with 2 teaspoons cinnamon. One at a time, gently place each warm donut into the bag and shake lightly until the donut is evenly coated with the cinnamon sugar mixture.
- Final Cooling and Storage: Remove the coated donuts from the bag and let them cool completely on the wire rack. Once cooled, store the donuts in an airtight container to maintain freshness.
Notes
- For best results, use fresh pumpkin puree or canned pumpkin (not pumpkin pie filling).
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Use a nonstick or silicone donut pan to prevent sticking.
- Donuts taste best the same day but can be stored for up to 2 days at room temperature or freeze for longer storage.
- To reduce sugar, you can cut the sugar in the batter by a quarter and reduce the cinnamon sugar coating amount.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: baked pumpkin donuts, pumpkin spice donuts, cinnamon sugar donuts, fall desserts, healthier donuts
