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Fall is still in the air and so are these super yummy and “kid” approved Baked Pumpkin Donuts! They are baked, not fried, for a healthier version of your favorite fall donut recipe. After baking, these mouth watering donuts are brushed with butter and dipped in Cinnamon sugar to complete their most amazing flavor. You will LOVE IT!
Grab a cup of coffee and take a bite of these super easy and delicious Baked Pumpkin Donuts! They can be topped with any topping you like or enjoyed plain like a cake donut. Be sure to give them a try!
If you’re looking for other delicious sweet treats, why not also try my Funfetti Cookie Sandwiches or my Nutella Swirl Banana Muffins!
Why you’ll love these Baked Pumpkin Donuts
- Baked not fried. Less oil, mess and a healthier donut all round.
- Makes a big batch. Keep the crowds happy with a delicious batch of 16, or you can halve the recipe for a smaller batch.
- A super satisfying texture. These delicious donuts have a wonderful cake-donut texture – super satisfying.
- Versatile. You can have these plain or with your favorite toppings.
- Easy donuts. With a few pantry staples, these pumpkin donuts are ready in 20 mins!
Ingredients you’ll need
- Pumpkin Puree
- Milk
- Butter: Melted
- Canola Oil: Or vegetable oil
- Light Brown Sugar
- Pumpkin Spice
- Eggs
- All Purpose Flour
- Baking Powder
- Salt
- Cinnamon Sugar Dip: Melted butter, sugar, cinnamon
How to make these Baked Pumpkin Donuts
- Make your batter. In two shallow bowls, mix the wet and dry ingredients separately. Pour one over the other. Mix well until you get a nice smooth batter.
- Fill your donut pan. Transfer the batter into a piping bag or ziplock bag and snip the corner just a bit. Spray a non-stick-donut pan and then fill the sections of the donut pan only 3/4 of the way.
- Bake. Bake in a preheated 350 degree oven for 15 minutes or more until you insert a toothpick and it comes out clean.
- Coat your donut. Let it cool in the pan for 5 minutes and then brush each donut with melted butter and dip into the cinnamon sugar, one at a time.
Recipe notes and tips
- Make sure to whisk to obtain a nice smooth batter without any clumps.
- To make life easier, when transferring your batter to the molds, place your batter in a ziplock bag, cut the corner and pipe in. Easy and no mess!
- Only fill your donut molds 3/4 full, to allow room for the donut to expand.
- When the donuts are looking almost done, gently poke the top with your finger. If the donut bounces back, they’re done. If your finger leaves a mark, they need a little longer in the oven. You can also test with a toothpick, if it comes out clean they’re done.
- You can used canned pumpkin puree but homemade tastes AMAZING!
- If you do use canned, make sure to use pumpkin puree and not pumpkin pie filling, very different taste.
- These are delicious plain, with the cinnamon sugar or whatever toppings you like.
- If adding the cinnamon sugar topping, make sure you put it on before the pumpkin donuts cool completely. That way the coating sticks.
FAQ’S
Are pumpkins good for you?
Many people think of pumpkins as just Halloween decoration or a Thanksgiving pie filling. However, it may be time to change your thinking about this huge orange plant!
If you didn’t know, pumpkins are very low in calories! One cup of cooked pumpkin has only 49 calories! This is because pumpkins actually have 94% water content.
Pumpkins also have other benefits. They are packed with essential vitamins and minerals. Pumpkins are high in Vitamin A and C, which play an important roll in boosting your immune system.
Pumpkins are also very high in fiber, which helps your digestive system.
How do I make pumpkin puree?
To make these Baked Pumpkin Donuts, you will need pumpkin puree. Even though I buy my pumpkin puree from the store 99% of the time(to save time), it is also great to know that you can actually make it at home. I am sure in many countries, pumpkin puree is not a hot item and most stores will not carry it.
Here’s how to puree pumpkin:
- The best way to do it is to get a small baking pumpkin, cut it in half to core and remove all the seeds from the inside.
- Place face down onto a sheet pan that is lined with parchment paper and bake in a preheated 400 degree oven for 45-50 minutes.
- Remove and let it cool completely before scooping all the flesh out. You will bake it more if the pumpkin is bigger.
- To puree, you will transfer the flesh into a food processor and process until it’s very smooth.
- That’s it!
This is the easiest way to make pumpkin puree without making the texture too loose. Boiling pumpkin cubes will retain a lot of moisture and cause the puree to come up very loose. You can refrigerate in an air tight container for up to one week or freeze for up to 6 months
How to store these Baked Pumpkin Donuts
Properly stored, at room temperature these baked donuts will last 1-2 days. They will become very moist in a sealed container, and the cinnamon sugar will absorb into the donut. For best storage, place on a wire rack and shelter with a tupperware box, leaving some room for the air to circulate.
Other delicious pumpkin recipes
I hope you enjoy all the recipes I share with you, including this delicious Baked Pumpkin Donut recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Baked Pumpkin Donuts
Ingredients
- 1 1/2 cups pumpkin puree
- 1/3 cup milk
- 1/3 cup butter, melted
- 1/4 cup canola or vegetable oil
- 1 cup light brown sugar
- 1 tbsp. pumpkin spice
- 2 eggs
- 2 1/2 cups all purpose flour
- 1 tbsp. baking powder
- 1/4 tsp. salt
- CINNAMON SUGAR DIP, optional
- 1/3 cup butter, melted (only for brushing)
- 1/2 cup sugar + 1 tbsp. cinnamon, mixed together
Instructions
- In two shallow bowls, mix the wet and dry ingredients separately. Pour one over the other. Mix well until you get a nice smooth batter.
- Transfer the batter into a piping bag or ziplock bag and snip the corner just a bit. Spray a non-stick-donut pan and then fill the sections of the donut pan only 3/4 of the way.
- Bake in a preheated 350 degree oven for 15 minutes or more until you insert a toothpick and it comes out clean.
- Let it cool in the pan for 5 minutes and then brush each donut with melted butter and dip into the cinnamon sugar, one at a time.
Notes
- Make sure to whisk to obtain a nice smooth batter without any clumps.
- To make life easier, when transferring your batter to the molds, place your batter in a ziplock bag, cut the corner and pipe in. Easy and no mess!
- Only fill your donut molds 3/4 full, to allow room for the donut to expand.
- When the donuts are looking almost done, gently poke the top with your finger. If the donut bounces back, they’re done. If your finger leaves a mark, they need a little longer in the oven. You can also test with a toothpick, if it comes out clean they’re done.
- You can used canned pumpkin puree but homemade tastes AMAZING!
- If you do use canned, make sure to use pumpkin puree and not pumpkin pie filling, very different taste.
- These are delicious plain, with the cinnamon sugar or whatever toppings you like.
- If adding the cinnamon sugar topping, make sure you put it on before the pumpkin donuts cool completely. That way the coating sticks.
Finally I found a good recipe, I should try it and I’ll let you know how it turns
Hi Kristi! it’s 350 to bake the donuts.