Description
These Baked Pumpkin Donuts are a delicious fall treat that combine moist pumpkin puree and warm pumpkin pie spice in a light, cake-like donut. They are baked instead of fried, making them a lighter option perfect for breakfast or dessert. The donuts are lightly coated in a cinnamon sugar mixture, adding a sweet and spicy finish.
Ingredients
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For the Donuts
- 1/4 cup vegetable oil
- 2 eggs
- 3/4 cup sugar
- 3/4 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
For the Sugar Coating
- 3 tablespoons sugar
- 2 teaspoons cinnamon
Instructions
- Preheat and prepare pan: Preheat the oven to 350 degrees Fahrenheit. Spray the donut pan generously with nonstick spray to ensure the donuts can be easily removed after baking.
- Mix wet and dry ingredients: In a mixing bowl, combine the vegetable oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder, and vanilla extract. Stir until everything is thoroughly combined.
- Add the flour: Gradually stir in the all-purpose flour until the batter is smooth and well mixed.
- Fill donut pan: Spoon the batter into the donut pan cavities, filling each about 3/4 full to allow room for rising during baking.
- Bake the donuts: Place the pan in the oven and bake for 15 to 17 minutes, or until a toothpick inserted into the donuts comes out clean.
- Cool and remove from pan: Remove the donuts from the oven and let them cool in the pan for about 5 minutes, then carefully remove the donuts from the pan and place them on a wire rack.
- Prepare sugar coating: In a large plastic bag, mix together the sugar and cinnamon for the coating.
- Coat the donuts: One at a time, place each donut into the bag and gently shake to evenly coat with the cinnamon sugar mixture.
- Final cooling and storage: Set the coated donuts aside to cool completely before storing them in an airtight container to maintain freshness.
Notes
- This recipe yields twelve 3-inch donuts, or six large donuts if you adjust the size.
- For larger donuts, increase baking time to 23-35 minutes to ensure they cook through.
- Be sure not to overfill the donut pan to prevent overflow during baking.
- Store donuts in an airtight container at room temperature for up to 3 days for best freshness.
Nutrition
- Serving Size: 1 small donut (approx. 40g)
- Calories: 140 kcal
- Sugar: 9g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg