The scent of pumpkin spice always makes me think of crisp autumn days and cozy sweaters. There’s something so comforting about fall baking, and I’m always looking for ways to enjoy those classic flavors in new and exciting ways.
These Baked Pumpkin Donuts are a delightful twist on a classic treat! They’re a healthier alternative to fried donuts, and they capture the essence of fall in every bite. Plus, they only take about 30 minutes to make, making them perfect for a quick weekend treat.
Table of Contents
Why You’ll Love These Baked Pumpkin Donuts
- Easy Cleanup: Baking instead of frying means no messy oil splatters or complicated cleanup.
- Healthier Than Fried: Enjoy all the deliciousness of a donut without the extra grease and calories.
- Perfect for Fall: The warm spices and pumpkin flavor make these donuts the ultimate autumn indulgence.
- Customizable: Get creative with different icings, toppings, and spice blends to make these donuts your own.
The Magic Behind These Baked Pumpkin Donuts
I’ve always loved baked donuts. They’re such a simple and satisfying treat. I started experimenting with pumpkin flavors a few years ago, and I finally landed on the perfect combination of spices and textures.
The secret? It’s all about finding the right balance of wet and dry ingredients and I’m excited to share my tips and tricks. From the types of flour to use, to ensuring your donuts don’t sink, I’ve got you covered.
Ingredients for Perfect Baked Pumpkin Donuts
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice
- 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
- 3/4 cup (150g) packed light or dark brown sugar
- 2 large eggs, at room temperature
- 1 cup (226g) fresh or canned pumpkin puree
- 1/3 cup (80ml) milk, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (150g) packed light or dark brown sugar
- 1/4 cup (60ml) milk (whole milk is best)
- 1 Tablespoon (14g) vegetable shortening
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (170g) sifted confectioners’ sugar
- pinch of salt, to taste
- optional topping: crushed walnuts
Ingredient Notes:
- Pumpkin Puree: It’s crucial to use 100% pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added sugars and spices that will throw off the flavor and texture of your donuts. Fresh pumpkin puree can absolutely be used, but be sure to drain off any excess moisture by placing it in a cheesecloth-lined strainer for a few hours. The moisture content greatly affects the final donut texture, so adjusting for that is important.
- Spices: I love using a combination of cinnamon and pumpkin pie spice, but you can definitely adjust the spices to your liking. Try adding a pinch of nutmeg, ginger, cloves, or allspice. If you don’t have pumpkin pie spice on hand, you can make your own blend using cinnamon, ginger, nutmeg, and allspice. Adjusting spice levels allows you to really make them to your taste.
- Flour: All-purpose flour is my go-to for these donuts, but you can experiment with other types of flour. Cake flour will result in a more tender donut, but it may also make the donuts more fragile. Be careful when using cake flour.
| Flour Type | Impact on Donut Texture | Notes |
|---|---|---|
| All-Purpose | Slightly dense | Reliable and readily available. |
| Cake Flour | Very tender | May require adjusting liquid ingredients. |
Step-by-Step Guide to Baking Delicious Pumpkin Donuts
- Preheat the oven to 350°F (177°C). Grease donut pan(s) with nonstick spray. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until combined. Set aside.
- In a medium bowl, whisk together the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients, then, using a silicone spatula or wooden spoon, fold everything together gently just until combined and no flour pockets remain.
- Spoon the batter into the donut cavities or, for ease, I recommend transferring the batter into a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cavity, filling each about halfway.
- Bake for 10–11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done.
- Cool donuts in the pan for 2 minutes then transfer to a cooling rack. Re-grease the pan and bake the remaining donut batter. For mini donuts, bake in a mini donut pan for 8–9 minutes. Cool donuts for at least 10 minutes before icing them.
- Combine the brown sugar, milk, and vegetable shortening in a medium saucepan over medium heat. Stir until the vegetable shortening has melted and the mixture is smooth. Bring to a simmer. Allow to simmer for 1 minute, then remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar until smooth and combined. Taste, then add a pinch of salt if desired, I always add a tiny pinch. Let the icing cool for 5 minutes to slightly thicken.
- Dip the tops of the pumpkin donuts into the warm icing. If the icing is getting too thick as you’re dipping, whisk in a little more milk, or warm back up in the microwave or on the stove to thin it out.
- Place dipped donuts on a cooling rack placed on a baking sheet to allow excess icing to drip off. Top with chopped nuts or other toppings if desired. If applied lightly, the icing will eventually set (in about 1 hour) so you can stack or transport the donuts.
- Cover leftover donuts tightly and store at room temperature for 1–2 days or in the refrigerator for up to 1 week.
Topping Variations to Elevate Your Donuts
While the brown sugar glaze is absolutely divine, there are so many other ways to dress up these donuts! Here are a few ideas to get you started:
- Browned Butter Glaze: Brown butter adds a nutty and rich flavor to any glaze. It’s amazing.
- Spice Blend: A sprinkle of cinnamon, sugar, and nutmeg creates a simple and festive topping.
- Crushed Cookies: Top with crushed gingersnaps or shortbread cookies for added texture and flavor.
- Maple Glaze: Combine maple syrup with powdered sugar for a classic fall flavor.
- Cinnamon-Sugar Topping: Toss the warm donuts in melted butter and then coat them in a mixture of cinnamon and sugar. For another easy dessert recipe, try this Easy Pecan Pie Dump Cake.
Troubleshooting Common Pumpkin Donut Problems
- Donuts are dry: This could be due to overbaking or using too much flour. Be sure to measure your flour correctly (spooned and leveled) and don’t overbake the donuts.
- Donuts are sinking in the middle: This is often caused by overmixing the batter or using too much liquid. Mix the batter gently until just combined and make sure your pumpkin puree isn’t too watery.
- Glaze is too thin: Add more confectioners’ sugar, a tablespoon at a time, until you reach the desired consistency.
- Glaze is too thick: Whisk in a little more milk, one teaspoon at a time, until the glaze thins out.
- Why is my batter too thick/thin?: If the batter is too thick it could be that you’ve added too much flour. If it is too thin, you might need to add a little more flour.
- How to prevent the donuts from sticking to the pan?: Generously grease your donut pan with nonstick cooking spray. You can also lightly flour the pan after greasing it for extra insurance.
Tips for Serving and Storing Your Baked Pumpkin Donuts
- How to store the donuts to maintain freshness: Store the donuts in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
- Serving ideas: Serve the donuts with a cup of coffee or tea for a cozy breakfast or snack. They also make a great addition to a brunch spread. Why not serve these donuts at your next breakfast or brunch?
- How to transport the donuts without ruining the glaze: Place the donuts in a single layer in a container with a lid. If stacking is necessary, place a piece of parchment paper between the layers to prevent the glaze from sticking.
Recipe Variations: Make It Your Own!
| Variation | Substitution | Notes |
|---|---|---|
| Vegan | Replace eggs with flax eggs (1 Tablespoon ground flaxseed + 3 Tablespoons water) | Use plant-based milk and vegan butter or coconut oil in the glaze. |
| Dairy-Free | Use dairy-free milk in the batter and glaze. | Consider using coconut oil in the glaze for a richer flavor. |
| Gluten-Free | Use a gluten-free all-purpose flour blend. | You may need to add a binder like xanthan gum to improve the texture. |
| Mini Donuts | Use a mini donut pan and reduce baking time to 8-9 minutes. | Watch closely to prevent overbaking. |
| Larger Donuts | Increase baking time by a few minutes. |
Frequently Asked Questions
How long do baked pumpkin donuts last?
Baked pumpkin donuts will last for 1-2 days at room temperature or up to a week in the refrigerator.
Can you freeze baked donuts?
Yes, you can freeze baked donuts. Allow them to cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months.
Can I make these into donut holes?
Yes! Simply bake the batter in a donut hole pan, reducing the baking time accordingly.
Can I bake pumpkin donuts in a muffin pan?
Yes, you can bake the batter in a muffin pan. Fill the muffin cups about two-thirds full and bake for a few minutes longer than the donut recipe specifies.
How to adapt the recipe for different pan sizes?
For mini donuts, bake for 8-9 minutes. For larger donuts, increase the baking time by a few minutes. Keep a close eye on them to prevent overbaking.
Conclusion
These Baked Pumpkin Donuts are not only incredibly easy to make, but they are also a delicious and healthier way to enjoy the flavors of fall. I hope this recipe becomes a new favorite in your kitchen. I know it is in mine!
Now, I want to hear from you! Leave a comment below with any questions you have, or share your results if you try the recipe. Be sure to tag Gather and Cook on social media when you post a picture of your delicious creations! Happy baking!
Follow us on Pinterest for more cozy fall bakes, better-for-you donuts, and all things pumpkin spice. From weekday treats to weekend brunch ideas, we’ve got your autumn cravings covered!
Amazing Baked Pumpkin Donuts Recipe You’ll Love
These Baked Pumpkin Donuts are a delightful twist on a classic treat! They’re a healthier alternative to fried donuts, and they capture the essence of fall in every bite.
Ingredients
Equipment
Method
- Preheat the oven to 350°F (177°C). Grease donut pan(s) with nonstick spray. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice until combined. Set aside.
- In a medium bowl, whisk together the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients, then, using a silicone spatula or wooden spoon, fold everything together gently just until combined and no flour pockets remain.
- Spoon the batter into the donut cavities or, for ease, I recommend transferring the batter into a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cavity, filling each about halfway.
- Bake for 10–11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done.
- Cool donuts in the pan for 2 minutes then transfer to a cooling rack. Re-grease the pan and bake the remaining donut batter. For mini donuts, bake in a mini donut pan for 8–9 minutes. Cool donuts for at least 10 minutes before icing them.
- Combine the brown sugar, milk, and vegetable shortening in a medium saucepan over medium heat. Stir until the vegetable shortening has melted and the mixture is smooth. Bring to a simmer. Allow to simmer for 1 minute, then remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar until smooth and combined. Taste, then add a pinch of salt if desired, I always add a tiny pinch. Let the icing cool for 5 minutes to slightly thicken.
- Dip the tops of the pumpkin donuts into the warm icing. If the icing is getting too thick as you’re dipping, whisk in a little more milk, or warm back up in the microwave or on the stove to thin it out.
- Place dipped donuts on a cooling rack placed on a baking sheet to allow excess icing to drip off. Top with chopped nuts or other toppings if desired. If applied lightly, the icing will eventually set (in about 1 hour) so you can stack or transport the donuts.
- Cover leftover donuts tightly and store at room temperature for 1–2 days or in the refrigerator for up to 1 week.
Notes
Generously grease your donut pan with nonstick cooking spray. You can also lightly flour the pan after greasing it for extra insurance.
