Description
These baked pumpkin donuts are the perfect fall treat, spiced with cinnamon, nutmeg, and ginger for a cozy, warm flavor. They’re soft, fluffy, and easy to make, with an option to coat them in cinnamon sugar or drizzle with a sweet glaze for added indulgence. The best part? They’re baked, not fried, making them a lighter alternative to traditional donuts.
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- ½ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 cup canned pumpkin purée
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¼ cup milk
Instructions
- Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). Grease a donut pan with non-stick spray or butter to ensure the donuts come out easily. - Mix the Dry Ingredients:
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and salt. Make sure the dry ingredients are well combined to distribute the spices evenly throughout the batter. - Combine the Wet Ingredients:
In a separate medium bowl, whisk together the pumpkin purée, eggs, vegetable oil, vanilla extract, and milk until smooth. The pumpkin purée adds moisture and flavor to the donuts while the oil and eggs provide richness. - Make the Batter:
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined. Be careful not to overmix the batter, as this can lead to dense, tough donuts. The batter should be thick but smooth. - Fill the Donut Pan:
Spoon the batter into the greased donut pan, filling each cavity about three-quarters full. For a cleaner and more precise process, you can use a piping bag to fill the donut molds. - Bake the Donuts:
Place the pan in the preheated oven and bake for 12-15 minutes, or until the donuts are lightly golden and a toothpick inserted into the center comes out clean. Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- These donuts are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
- If you don’t have a donut pan, you can make these in a muffin pan, adjusting the baking time to about 15-18 minutes.