Description
Easy Baked Pumpkin Donuts: Deliciously moist donuts made with pumpkin puree, warm spices, and a sweet glaze. Perfect for fall baking!
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup (100g) light brown sugar, packed
- ¼ cup (50g) granulated sugar
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 cup (240g) pure pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- ¼ cup (60ml) milk
- 1½ cups (180g) powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Step 1: Prepare Your Equipment Preheat your oven to 350°F (175°C). Lightly grease two 6-cavity donut pans with cooking spray. If you don’t have donut pans, you can use a regular muffin tin lined with paper liners, filling each only halfway.
- Step 2: Mix Dry Ingredients In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This even distribution of spices ensures every bite of your **Easy Baked Pumpkin Donuts** will have that perfect fall flavor profile. Take a moment to break up any clumps in the brown sugar with your fingers before measuring.
- Step 3: Combine Wet Ingredients In a large bowl, whisk together the brown sugar, granulated sugar, and vegetable oil until well combined. Add the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree, vanilla extract, and milk until the mixture is smooth and uniform in color. The mixture might look slightly curdled, but don’t worry—this is normal!
- Step 4: Create Your Batter Gradually add the dry ingredients to the wet ingredients, folding gently with a rubber spatula until just combined. Remember, a few small streaks of flour are better than overmixing. The batter will be thick but pourable—similar to a cake batter rather than a traditional donut dough.
- Step 5: Fill Donut Cavities Transfer the batter to a large piping bag or zip-top bag with a corner snipped off. This makes filling the donut cavities much easier and cleaner than using a spoon. Pipe the batter into each cavity, filling about ⅔ full. Tap the pan gently on the counter to release any air bubbles.
- Step 6: Bake to Perfection Bake the **Easy Baked Pumpkin Donuts** for 12-14 minutes, or until the tops spring back when lightly touched and a toothpick inserted comes out clean. Allow the donuts to cool in the pan for 5 minutes before carefully removing them to a wire rack to cool completely.
- Step 7: Prepare the Glaze While the donuts cool, whisk together the powdered sugar, 2 tablespoons of milk, and vanilla extract in a small bowl. Add more milk, a teaspoon at a time, until you reach your desired consistency. The glaze should be thick enough to coat the back of a spoon but thin enough to drip slowly.
- Step 8: Glaze Your Donuts Once the donuts are completely cool, dip the tops into the glaze, allowing excess to drip back into the bowl. Place glazed-side up on a wire rack and let the glaze set for about 15 minutes before serving your perfect **Easy Baked Pumpkin Donuts**.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Americaine
Nutrition
- Serving Size: 1 donut
- Calories: 240 kcal
- Sugar: 19g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: Easy Baked Pumpkin Donuts