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Baked Pumpkin Donuts Recipe

Baked Pumpkin Donuts Recipe - Fall Doughnut Recipe

5 from 3 reviews

A no-fuss baked pumpkin donut recipe that is perfect for fall. Baking, not frying, makes them healthier – less than 350 calories per donut!

Ingredients

Scale

Baked Pumpkin Doughnuts Ingredients:

  • 15 oz. can pumpkin puree
  • 3/4 c. lightly packed dark brown sugar
  • 1/3 c. neutral cooking oil, like canola or vegetable
  • 1/3 c. buttermilk
  • 4 T. unsalted butter, melted
  • 2 eggs
  • 3 c. flour
  • 2 1/2 tsp. baking powder
  • 1 tsp. coarse salt
  • 1/4 tsp. baking soda
  • 1 tsp. pumpkin pie spice (recipe)

Cinnamon Sugar Coating Ingredients:

  • 1/2 c. butter, melted
  • 2 tsp. cinnamon mixed with 1/2 cup sugar

Special Equipment:

Instructions

Make the Baked Pumpkin Doughnuts:

  1. In a large bowl, stir together the pumpkin, brown sugar, oil, buttermilk, and butter. Beat in the eggs.
  2. In a separate bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice. Add to the wet ingredients and mix until just combined.
  3. Spoon the batter into a piping bag or a ziplock bag with one corner snipped off.
  4. Squeeze the batter into prepared donut pans sprayed with nonstick cooking spray. Fill about 3/4 full.
  5. Bake at 350° Fahrenheit for 25-30 minutes, until a toothpick inserted into the center should come out clean. Let cool in the pan for about 5 minutes and then remove onto a cooling rack.

Cinnamon Sugar Coating

  1. Once cool to touch, dip both sides of each pumpkin donut in melted butter and then cinnamon-sugar mixture. I let them dry and then re-dip each doughnut in the cinnamon-sugar mixture for a more even coat!

Donut Storage

  1. Donuts taste best eaten the same day. If not, keep the unsugared donuts in a ziplock bag in the freezer until use, up to two weeks. Let defrost on the counter an hour before eating.

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