These Pumpkin Baked Donuts are a cozy treat that brings fall vibes to your kitchen! They are soft, fluffy, and have a nice hint of spice that makes every bite feel like a warm hug.
Making them is as easy as pie—or should I say donut? Just mix your ingredients, pop them in the oven, and soon you’ll have a batch to share… or not! 😉
I love enjoying these with a cup of coffee in the morning. They’re quick to make and perfect for breakfast or a sweet snack anytime. Yum!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is the star here! If you can’t find it, you can use homemade pumpkin puree from roasted pumpkins. Just make sure it’s pure pumpkin, not pumpkin pie filling!
Brown Sugar: This adds moisture and a rich flavor. If you’re out, white sugar works fine. You can also use coconut sugar for a less processed option.
Maple Syrup or Honey: Both sweeteners add a lovely depth. If you’d like to keep it sugar-free, try using agave syrup instead. Just adjust the quantity as needed.
Vegetable Oil: I love using melted coconut oil for a hint of tropical flavor. If you want a lighter option, avocado oil is also great.
Pumpkin Pie Spice: You can use your own mix of cinnamon, nutmeg, ginger, and cloves if you prefer. I often double the cinnamon for extra warmth!
How Do I Get My Donuts to Rise and Stay Moist?
Donut texture is all about properly mixing your ingredients and careful baking. Here are some tips:
- Whisk the wet ingredients well before adding dry ones. This ensures smooth mixing and helps with air incorporation.
- Don’t overmix after adding dry ingredients; it can make the donuts dense. Stir until just combined.
- Keep an eye on the baking time! Start checking for doneness at 12 minutes. Overbaking can lead to dry donuts.
Lastly, cooling them on a wire rack is key to prevent sogginess. This keeps them fluffy and delicious!
How to Make Pumpkin Baked Donuts
Ingredients You’ll Need:
For The Donuts:
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/4 cup maple syrup or honey
- 1/4 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice (or a blend of cinnamon, nutmeg, ginger, and cloves)
For The Topping:
- 1/2 cup powdered sugar
- 1 to 2 tbsp milk (adjust for desired drizzling consistency)
- 1/2 tsp vanilla extract
- Crushed graham cracker crumbs or brown sugar for coating
How Much Time Will You Need?
This delightful recipe takes about 10 minutes to prep and around 15 minutes to bake. Plus, it takes another 5 minutes to cool before glazing. So, you’ll have warm, delicious donuts ready in just about 30 minutes!
Step-by-Step Instructions:
1. Preheating the Oven:
Start by preheating your oven to 350°F (175°C). This is important to ensure your donuts bake evenly! While it’s heating, lightly grease a donut pan or spray it with non-stick spray so your donuts don’t stick.
2. Mixing the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, eggs, brown sugar, maple syrup (or honey), vegetable oil (or melted coconut oil), and vanilla extract until everything is smooth and nicely blended.
3. Combining the Dry Ingredients:
In another bowl, sift together the flour, baking powder, baking soda, salt, and pumpkin pie spice. This helps to aerate the flour and mix in the baking powder and spices evenly.
4. Mixing It All Together:
Gradually fold the dry ingredients into the wet ingredients using a spatula. Stir until just combined; be careful not to overmix to keep your donuts light and fluffy!
5. Filling the Donut Pan:
Spoon the batter into the donut pan cavities, filling each about 3/4 full. This will allow room for rising without overflowing.
6. Baking the Donuts:
Place your donut pan in the oven and bake for 12-15 minutes. To test for doneness, insert a toothpick into a donut—if it comes out clean, your donuts are ready!
7. Cooling the Donuts:
After baking, let the donuts cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool completely. This step is key to avoid soggy bottoms!
8. Preparing the Glaze:
While your donuts are cooling, make the glaze! In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until it reaches your desired consistency—thicker for a drizzle or thinner for a soak!
9. Glazing the Donuts:
Once the donuts have cooled completely, drizzle the glaze on top of each one. Immediately sprinkle with crushed graham crackers or brown sugar crumbs while the glaze is still wet—this gives them a delightful crunch!
10. Enjoy:
Let the glaze set for a few minutes before serving. Enjoy your moist, spiced pumpkin donuts with a warm drink, or share them with family and friends for a cozy treat!
These pumpkin donuts are not only delicious but also perfect for celebrating the fall season. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Fresh pumpkin can be used. Just roast a small pumpkin until soft, scoop out the flesh, and puree it until smooth. Make sure to strain any excess moisture for best results.
How Can I Store Leftover Donuts?
Store leftover donuts in an airtight container at room temperature for up to 2 days. If you want them to last longer, you can refrigerate them for up to a week. To enjoy them warm, simply pop them in the microwave for a few seconds!
Can I Freeze the Donuts?
Yes, you can freeze these donuts! Allow them to cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to an airtight freezer bag. They’ll stay fresh for up to 3 months. Thaw them at room temperature before enjoying!
What Can I Use Instead of Brown Sugar?
If you’re out of brown sugar, you can use white sugar in the same amount. For a richer flavor, consider using coconut sugar, which will give a similar depth without losing the sweetness!
