Description

These homemade baked pumpkin donuts are a cozy, easy fall dessert perfect for parties, brunches, or a comforting treat with coffee. With velvety pumpkin puree, warm spices, and a cinnamon sugar topping, they’re a lighter, festive twist on classic donuts.

Ingredients

Scale

1 3/4 cups all-purpose flour (210g)
1/2 cup granulated sugar (100g)
1/4 cup light brown sugar (50g)
3/4 cup pumpkin puree (180g, canned or homemade)
2 large eggs, room temperature
1/4 cup unsalted butter, melted and cooled (60g)
1/4 cup whole milk (60ml)
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves (optional)
For the Cinnamon Sugar Topping:
1/4 cup granulated sugar (60g)
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, melted (40g)

Instructions

Preheat oven to 350°F (175°C). Lightly grease your donut pan with baking spray or melted butter.
In a medium bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until evenly combined.
In a large bowl, whisk pumpkin puree, eggs, melted butter, milk, and vanilla extract until smooth and slightly thick.
Add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Do not overmix.
Spoon or pipe the batter into the donut pan wells, filling each about 3/4 full. Smooth the tops.
Bake for 14-16 minutes, or until donuts spring back when lightly pressed and a toothpick comes out clean.
Let donuts rest in the pan for 5 minutes, then gently turn out onto a wire rack.
Brush each donut with melted butter, then dip in the cinnamon sugar mixture to coat.
Serve warm or let cool completely before storing. Store in an airtight container at room temperature for up to 2 days, refrigerate for 4-5 days, or freeze for up to 2 months.

Notes

For gluten-free, use a 1:1 baking blend. For dairy-free, substitute coconut oil and non-dairy milk. Don’t overmix the batter for tender donuts. Always grease the pan well to prevent sticking. Donuts can be baked in a muffin tin if you don’t have a donut pan. Add-ins like chocolate chips or nuts, or a cream cheese glaze, are delicious variations.

Prep Time: 15 minutes
Cook Time: 16 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 165
Sugar: 14
Sodium: 140
Fat: 4
Saturated Fat: 2
Carbohydrates: 28
Fiber: 1
Protein: 3

Keywords: pumpkin donuts, baked donuts, fall dessert, easy pumpkin recipe, cinnamon sugar donuts, party dessert, autumn baking