Pumpkin Donuts Recipe

I perfected a light and fluffy Pumpkin Donuts Recipe rolled in cinnamon sugar and ready in 30 minutes, and I can’t wait to show you the little twist that makes these stand out.

I love a breakfast that feels a little bit like a treat and these light and fluffy Pumpkin Donuts Baked totally surprised me. With pumpkin puree and pumpkin pie spice they get that real fall flavor without being too sugary, and rolled in cinnamon sugar they somehow crackle on the surface.

I didn’t expect they’d become my go-to, its like a Pumpkin Cinnamon Donuts Baked In Oven revelation you can eat between errands. I mess around with the batter sometimes so they’re not perfect every time but that keeps it fun and makes you wanna take another bite.

Ingredients

• Provides carbohydrates and structure, makes donuts tender, not much protein though
• Sweetens, adds crispness, can spike blood sugar so use it in moderation
• Adds deeper molasses flavor and moisture, slightly more minerals than white
• Rich in fiber and vitamin A, it keeps donuts moist, slightly earthy
• Bind ingredients, add protein and richness, they help with rise
• Provides fat for tenderness, keeps them moist longer, no strong flavor
• Warm spices add aroma and flavor, little nutrition but huge taste
• Sweet, slightly spicy finish, adds crunch and extra sweetness to each bite

Ingredient Quantities

• 1 3/4 cups (220 g) all purpose flour
• 3/4 cup (150 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 2 large eggs
• 1 cup (240 g) pumpkin puree, not pumpkin pie filling
• 1/3 cup (80 ml) neutral oil like vegetable or canola
• 1/4 cup (60 ml) milk or buttermilk
• 1 teaspoon vanilla extract
• 4 tablespoons (55 g) unsalted butter, melted
• 1/2 cup (100 g) granulated sugar for coating
• 1 1/2 teaspoons ground cinnamon for coating

How to Make this

1. Preheat oven to 350 F (175 C) and spray a 6 or 12 cavity donut pan with nonstick spray, or lightly grease with butter, it helps the donuts release easier.

2. In a large bowl whisk together 1 3/4 cups (220 g) all purpose flour, 3/4 cup (150 g) granulated sugar, 1/4 cup (50 g) packed light brown sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt and 2 teaspoons pumpkin pie spice until evenly mixed.

3. In another bowl beat 2 large eggs a little, then stir in 1 cup (240 g) pumpkin puree, 1/3 cup (80 ml) neutral oil, 1/4 cup (60 ml) milk or buttermilk, and 1 teaspoon vanilla extract until smooth.

4. Pour the wet mixture into the dry ingredients and gently fold until just combined, a few small lumps are ok, overmixing makes them tough.

5. Transfer batter to a piping bag or a zip top bag with the corner snipped, or use a spoon, and fill each donut cup about 3/4 full. dont overfill or they will overflow.

6. Bake 9 to 11 minutes for small pans (12 cavities) or 11 to 13 minutes for larger, they’re done when a toothpick comes out clean and tops spring back when touched.

7. Let donuts cool in the pan 2 to 3 minutes, then run a thin knife around each hole and gently lift them onto a wire rack, you want them warm for the coating step not cold.

8. While warm mix the coating: 1/2 cup (100 g) granulated sugar and 1 1/2 teaspoons ground cinnamon. Brush each warm donut with 4 tablespoons (55 g) melted unsalted butter then toss or roll in the cinnamon sugar until evenly coated, press lightly so it sticks.

9. Serve warm within a few hours for best texture, or store in an airtight container for 1 to 2 days and reheat briefly in the microwave or oven before coating if needed. If you dont have a donut pan you can use a muffin tin but bake a few minutes longer and the shape will be different.

Equipment Needed

1. 6 or 12 cavity donut pan or a muffin tin if you dont have one
2. Oven
3. A large mixing bowl and a medium mixing bowl
4. Whisk
5. Rubber spatula or wooden spoon
6. Measuring cups and spoons (kitchen scale is handy but optional)
7. Piping bag or a zip top bag with the corner snipped, or just a spoon for filling cups
8. Pastry brush for melted butter
9. Wire cooling rack, plus a thin knife and a toothpick for checking and loosening donuts

FAQ

Pumpkin Donuts Recipe Substitutions and Variations

• All purpose flour: swap with whole wheat pastry flour 1:1 for a nuttier, still-tender donut. If you only have regular whole wheat, use half whole wheat and half AP to avoid a dense result. If the batter looks too thick add 1-2 tbsp milk.
• Granulated sugar: use coconut sugar 1:1 for a caramel-y note and darker color. If you want to use maple syrup or honey instead, use about 2/3 cup for the 3/4 cup sugar, cut the milk by 1 tbsp and lower baking temp 25 degrees, since liquid sweeteners brown faster.
• Packed light brown sugar: swap with dark brown sugar 1:1 for deeper molasses flavor. Or make a quick sub: for each 1/4 cup light brown sugar stir together 1/4 cup granulated sugar and about 3/4 tsp molasses.
• Neutral oil (vegetable/canola): replace with melted unsalted butter 1:1 for richer flavor, or use avocado or coconut oil 1:1. To cut fat, you can replace up to half the oil with unsweetened applesauce (so for this recipe use about 1/6 cup applesauce + 1/6 cup oil) but note the donuts will be softer and less crisp.

Pro Tips

– Weigh your flour and pumpkin if you can, baking by weight makes these come out way more consistent than using cups, youll thank me later when every batch looks the same.

– Dont overmix the batter, fold until almost combined, a few little lumps are fine. Overworking = tough donuts, trust me.

– Get the donuts coated while theyre still warm and use a pastry brush to really work the butter into the nooks, then roll in the cinnamon sugar and press gently so it sticks good.

– For storing, put them in an airtight container with a paper towel on top and bottom to keep moisture even. Reheat briefly in a low oven to refresh before eating, microwaving makes them soggy fast.