Baked Pumpkin Donuts

I must admit … Donuts are a true weakness of mine. Anytime I pop into Publix, I snag a box of donuts. Duck Donuts is also a hot spot for the fam and I. Of course, with Fall creeping up on us, my house is in full “All Things Pumpkin” mode. Again … I’m not a fan of pumpkin flavored anything but when you’re out numbered you kinda have to fall in line with the majority. So, I cave EVERY TIME and buy pretty much any and everything pumpkin.

This season, I decided to experiment with making homemade pumpkin flavored donuts. One thing I love about donuts, whether it’s breakfast lunch or dinner, they can be consumed at any time of the day. I love recipes that call for ingredients that are already in my refrigerator or pantry!

The full printable recipe is at the bottom of this post, but here’s what you’ll need to snag from the grocery store if you don’t have the following ingredients (along with a donut/muffin pan of course):

Before you know it,  you’ll have homemade pumpkin donuts make in the blink of an eye! You’re welcome! … Until next time …

 

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Baked Pumpkin Donut Recipe

Course Dessert
Cuisine American
Keyword Baked Pumpkin Donuts
Prep Time 15 minutes
Cook Time 12 minutes
Servings 12

Ingredients

  • 1 ¾ cup all-purpose flour
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp allspice
  • tsp cloves
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup pumpkin pure canned or homemade puree
  • ¾ cup milk
  • ½ cup brown sugar
  • cup vegetable oil
  • 1 egg large
  • 1 tsp vanilla extract
  • donut pan

Cinnamon Sugar Topping

  • 2/3 cup granulated sugar
  • 2 tbsp cinnamon
  • 1/2 cup unsalted butter melted

Instructions

  1. Preheat your oven to 350℉. Spray your baking pan(s) with a nonstick cooking spray and set aside.

  2. In a large bowl, whisk together all dry contents (flour, cinnamon, nutmeg, allspice, cloves, baking powder and salt).
  3. In a separate bowl, whisk together all wet ingredients (pumpkin puree, milk, brown sugar, vegetable oil, egg, and vanilla).
  4. Add the wet mixture to the dry. Stir with a spatula until combined.
  5. Scoop the batter into a pan of your choice. (almost completely full)

    *** If you’re using a mini muffin pan to create donut holes, the dough should be rounded on the top ***

  6. Bake for 10-12 minutes or until a toothpick inserted near the center comes out clean.
  7. In a small bowl, prepare the cinnamon-sugar topping by mixing the cinnamon and sugar. (I like to use a premade cinnamon sugar mix by Mccormick).
  8. Allow your donuts cool in the pan for about five minutes. While they are still warm, rub each donut with melted butter; then roll it in the cinnamon-sugar mixture.

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