Description
These Baked Pumpkin Donuts are a moist, flavorful treat perfect for fall or any time you crave a delicious spiced donut. Made with pumpkin puree and pumpkin pie spice, they’re baked to perfection and finished with a cinnamon sugar coating for a sweet, cozy bite.
Ingredients
Units
Scale
For the donuts
- 1/4 cup vegetable oil
- 2 eggs
- 3/4 cup sugar
- 3/4 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
For the sugar coating
- 3 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees F (175 degrees C). Spray your donut pan thoroughly with nonstick spray to ensure the donuts don’t stick.
- Mix wet and dry ingredients: In a mixing bowl, combine vegetable oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder, and vanilla. Stir the mixture until all ingredients are well blended.
- Add flour and combine: Gradually add in the all-purpose flour and mix until the batter becomes smooth and uniform without overmixing.
- Fill donut pans: Spoon the batter into the donut pan cavities, filling each about 3/4 of the way full to allow room for rising.
- Bake the donuts: Place the pan in the preheated oven and bake for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and remove: Remove the donuts from the oven and allow them to cool in the pan for 5 minutes before carefully removing them onto a cooling rack.
- Prepare sugar coating: In a large plastic bag, combine sugar and cinnamon. One at a time, place each warm donut into the bag and shake lightly to coat evenly with the cinnamon sugar mixture.
- Final cooling and storage: Place the coated donuts on a rack to cool completely. Once cooled, store in an airtight container to maintain freshness.
Notes
- This recipe yields twelve 3-inch donuts or six larger donuts.
- If making larger donuts, increase the baking time to between 23 and 35 minutes, checking for doneness with a toothpick.
- Make sure not to overfill the donut pan to prevent spilling during baking.
- For best texture, allow the donuts to cool completely before storing.
Nutrition
- Serving Size: 1 small donut
- Calories: 150
- Sugar: 12g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
