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Baked Pumpkin Donuts

Irresistibly Soft Baked Pumpkin Donuts You’ll Love to Make

These Baked Pumpkin Donuts are a deliciously soft, lighter alternative to fried treats, capturing the essence of fall in every bite.
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Prep Time 20 minutes
Cook Time 11 minutes
Cooling Time 10 minutes
Total Time 41 minutes
Servings: 12 donuts
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Donuts
  • 1 ¾ cups All-Purpose Flour Use gluten-free flour for a gluten-free option
  • 2 teaspoons Baking Powder Acts as a leavener for perfect rise
  • 1 teaspoon Baking Soda Essential when using pumpkin puree
  • ½ teaspoon Salt Enhances flavors
  • 1 teaspoon Ground Cinnamon Adjust for stronger or milder flavor
  • 1 teaspoon Pumpkin Pie Spice Substitute with nutmeg or allspice if needed
  • ½ cup Vegetable Oil Can substitute with melted butter
  • 1 cup Brown Sugar Light or dark varieties can be used
  • 2 Eggs Room temperature
  • 1 cup Pumpkin Puree Use canned or homemade
  • ¼ cup Milk Any milk or dairy-free alternative
  • 1 teaspoon Vanilla Extract Pure is preferred for the best taste
For the Icing
  • ½ cup Brown Sugar Dark brown sugar gives a richer flavor
  • ¼ cup Milk Heavy cream can be a luxurious alternative
  • 2 tablespoons Unsalted Butter Vegan butter is a good substitute
  • 1 cup Powdered Sugar No alternatives recommended
  • pinch Salt Enhances flavors
  • Chopped Nuts Optional garnish for texture

Equipment

  • donut pan
  • Mixing bowls
  • Whisk
  • spatula
  • Saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (177°C) and prepare your donut pan with non-stick spray.
  2. In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and pumpkin pie spice.
  3. In a separate bowl, mix together vegetable oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until smooth.
  4. Fold the wet mixture into the dry ingredients until just combined.
  5. Spoon the batter into the prepared donut pan, filling each cavity halfway.
  6. Bake for 10-11 minutes, or until donuts spring back when gently pressed.
  7. Allow the donuts to cool in the pan for 2 minutes, then transfer to a wire rack.
  8. In a saucepan, combine brown sugar, milk, and unsalted butter over medium heat until smooth.
  9. Remove from heat, whisk in vanilla extract and powdered sugar until glossy.
  10. Once cooled, dip the tops of the donuts into the icing, then place back on the wire rack.
  11. Garnish with chopped nuts, chocolate chips, or sprinkles if desired.

Nutrition

Serving: 1donutCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 170IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Store baked pumpkin donuts in an airtight container at room temperature for up to 3 days.

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