There’s nothing quite like the smell of freshly baked pumpkin donuts wafting through your kitchen. It’s like autumn wrapped in a cozy blanket of spices, with a sprinkle of sugar on top. These delightful treats are soft, fluffy, and bursting with the warm flavors of cinnamon and nutmeg. Trust me; they’re not just food—they’re a hug in donut form.
I remember the first time I made these baked pumpkin donuts; my kitchen looked like a scene from a baking show gone wrong. Flour everywhere and a rogue egg yolk on my cheek! But as I pulled those golden rings of joy out of the oven, all was forgiven. The entire house filled with sweet aromas that had my family flocking to the kitchen faster than you could say “donut.” Perfect for brunch or an afternoon snack when you need a little pick-me-up!
Why You'll Love This Recipe
- These baked pumpkin donuts are incredibly easy to whip up, making them perfect for busy mornings
- They offer an irresistible flavor profile that’s cozy yet surprising
- Visually appealing with their golden hue and optional glaze, they are sure to impress friends and family at any gathering
- Plus, they can be enjoyed warm or at room temperature!
The first time I took these out of the oven, my kids’ eyes lit up like it was Christmas morning!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- All-Purpose Flour: Use unbleached flour for a better texture; it makes all the difference in lightness.
- Canned Pumpkin Puree: Opt for 100% pure pumpkin puree—not pie filling—to avoid extra sugars and spices.
- Baking Powder: Be sure it’s fresh to ensure your donuts rise beautifully and don’t turn into sad little hockey pucks.
- Cinnamon: Ground cinnamon adds warmth; feel free to adjust based on your love for spice!
- Nutmeg: A pinch goes a long way; it brings that nostalgic fall flavor everyone loves.
- Granulated Sugar: Use this for sweetness; you can also experiment with brown sugar if you’re feeling adventurous.
- Eggs: They bind everything together and add moisture; room temperature eggs work best.
- Vegetable Oil: This keeps the donuts moist; you can substitute applesauce for a lighter option if desired.
- Vanilla Extract: A splash enhances all flavors beautifully—don’t skip this one!
- Milk: Whole milk provides richness; you can substitute almond milk if you’re dairy-free.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat Your Oven: Start by preheating your oven to 350°F (175°C). This ensures even baking as soon as those delicious batter rings hit the heat.
Prepare Your Pan: Grease your donut pan generously with nonstick cooking spray or use silicone molds if you have them—no one likes a stuck donut!
Mix Dry Ingredients Together: In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and sugar until well combined. The scents will transport you straight into fall.
Combine Wet Ingredients in Another Bowl: In another bowl, mix canned pumpkin puree, eggs, vegetable oil, vanilla extract, and milk until smooth. This mixture should look creamy and inviting!
Pour Wet Into Dry Ingredients : Gently fold the wet mixture into the dry ingredients until just combined. Avoid overmixing; we want tender donuts—not rubbery ones.
Fill Your Donut Pan : Spoon or pipe the batter into each cavity about 3/4 full. Leave some space at the top because these babies will rise!
Bake them for 15-18 minutes or until a toothpick inserted comes out clean. Let them cool slightly before transferring them to a wire rack.
You’re going to love how easy this process is! With just a few simple steps and some aromatic ingredients coming together in harmony—what could be better? Enjoy your freshly baked treats warm or let them cool completely before glazing or dusting with powdered sugar.
Happy baking!
You Must Know
- Baking pumpkin donuts brings comfort and warmth to your kitchen
- Enjoy the delightful aroma that fills your home, creating a cozy atmosphere
- Remember, the texture should be fluffy yet firm for a perfect bite every time
Perfecting the Cooking Process
Start by mixing dry ingredients first to ensure even distribution, then combine with wet ingredients until just blended for fluffy donuts.
Add Your Touch
Feel free to swap out pumpkin puree for sweet potato or add chocolate chips for a decadent twist on these baked delights.
Storing & Reheating
Store leftover donuts in an airtight container at room temperature for up to three days. Reheat in a microwave for a few seconds to restore softness.
Chef's Helpful Tips
- To achieve perfectly baked pumpkin donuts, use fresh pumpkin puree instead of canned for more vibrant flavor
- Don’t overmix your batter; this keeps the texture light and fluffy
- Lastly, sprinkle cinnamon sugar on top while they’re warm for a delightful finish
Baking these pumpkin donuts always brings back memories of chilly fall mornings, when friends gather around and everyone fights for that last donut with a smile.
FAQ
Can I make pumpkin donuts gluten-free?
Absolutely! Substitute all-purpose flour with a 1: 1 gluten-free flour blend for delicious results.
How long do baked pumpkin donuts last?
They can last up to three days if stored properly in an airtight container.
Can I freeze these pumpkin donuts?
Yes! Freeze them individually and thaw as needed for fresh-tasting treats anytime.
Baked Pumpkin Donuts
- Total Time: 25 minutes
- Yield: Approximately 6 servings 1x
Description
Baked pumpkin donuts are a delightful fall treat that is fluffy, flavorful, and easy to make. Perfect for cozy mornings or gatherings, these donuts will warm your heart with every bite.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup canned pumpkin puree
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup vegetable oil (or applesauce)
- 1 tsp vanilla extract
- 1/4 cup milk (or almond milk)
Instructions
- Preheat your oven to 350°F (175°C) and grease your donut pan.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and sugar until combined.
- In another bowl, mix the pumpkin puree, eggs, vegetable oil, vanilla extract, and milk until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined. Avoid overmixing.
- Fill each donut cavity about 3/4 full with batter.
- Bake for 15-18 minutes or until a toothpick comes out clean. Allow cooling slightly before transferring to a wire rack.
Notes
- For added flavor, consider swapping pumpkin puree with sweet potato puree or mixing in chocolate chips.
- Store leftovers in an airtight container for up to three days or freeze individually for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut (50g)
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg