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featured baked pumpkin donuts

Baked Pumpkin Donuts Recipe

Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 15 donuts
Calories: 112kcal
Baked Pumpkin Donuts are rich with fall-inspired flavor and couldn't be easier to make! Start your morning off right with a batch of freshly baked donuts that are sure to make your kitchen smell better than even you best pumpkin candle.
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Equipment

  • Kitchen Scale (optional)
  • Donut Tin

Ingredients

  • cups all-purpose flour 180 grams
  • 1 cup granulated sugar 200 grams
  • 1 teaspoon baking powder 4 grams
  • 1 teaspoon pumpkin pie spice 3 grams
  • 1 large egg 50 grams
  • ¾ cup whole milk 170 grams
  • ½ cup pumpkin puree 114 grams
  • 1 teaspoon pure vanilla extract 4 grams

Instructions

  • Preheat oven to 350°F and grease a donut tin with nonstick baking spray. Set aside.
    how to make pumpkin donuts
  • In a large bowl, whisk together the flour, sugar, baking powder, and pumpkin pie spice.
    1½ cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1 teaspoon pumpkin pie spice
    how to make pumpkin donuts
  • Add the egg, milk, pumpkin puree, and vanilla extract. Whisk just until combined-- you don’t want to overmix.
    1 large egg, ¾ cup whole milk, ½ cup pumpkin puree, 1 teaspoon pure vanilla extract
    how to make pumpkin donuts
  • Divide the batter between the donut tins, filling each one halfway full. In my donut tins, I used 3 tablespoons of batter per donut.
    how to make pumpkin donuts
  • Bake the donuts for 14-16 minutes, or until a toothpick inserted into the edge of the donut comes out clean.
  • Transfer the donuts to a wire rack to cool. Serve warm or at room temperature.

Notes

  • These donuts are delicious on their own, but I like to serve them with an easy vanilla icing or a cinnamon-sugar coating.
  • To make the cinnamon sugar coating, combine ½ cup granulated sugar with 1 teaspoon of ground cinnamon. Dip the warm doughnuts in the cinnamon-sugar and enjoy.
  • To make the icing, combine 1 cup of powdered sugar, 2 tablespoons of water, and ½ teaspoon pure vanilla extract. Whisk until smooth and dip or drizzle over the donuts.
  • Use pumpkin puree, not pumpkin pie filling to avoid making the donuts way too sweet.
  • Even if you have nonstick donut pans, still grease them just in case. We don't want any donuts to stick!
  • Do NOT overtax the ingredients! When you're combining the wet and dry ingredients, mix until just combined. Otherwise, you could have flat donuts that don't rise properly.
Storage: Store baked pumpkin donuts in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.

Nutrition

Serving: 1donut | Calories: 112kcal | Carbohydrates: 24g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 38mg | Potassium: 54mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1307IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg