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a stack of four baked pumpkin donuts
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Baked Pumpkin Donuts

These baked pumpkin donuts come together easily in less than 25 minutes. They are a fun fall treat that the entire family will love!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 donuts
Calories 323kcal
Author Ashley C.

Ingredients

For make the donuts:

  • 1/2 cup canola oil
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups pumpkin puree (not pumpkin pie filling)
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon vanilla
  • 1 3/4 cups + 2 tablespoons all-purpose flour

For the cinnamon-sugar topping:

  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 2 tablespoons butter melted

Instructions

To make the donuts:

  • Preheat oven to 350 degrees F. Spray donut pan with cooking spray.
  • Beat together oil, eggs, sugar, pumpkin, cinnamon, nutmeg, ginger, salt, baking powder and vanilla until smooth. Add the flour and stir until smooth.
  • Fill each donut cup about 3/4 full (I use a pastry bag with the end snipped off to do it neatly.) Bake for 15 minutes, or until a cake tester inserted into the center of one comes out clean. Allow to cool slightly before removing from pan.

To make the cinnamon-sugar topping:

  • Mix together sugar and cinnamon in a shallow bowl until well combined. Brush each donut with melted butter then toss in cinnamon-sugar mixture until evenly coated.

Notes

STORAGE
These donuts taste best fresh but you can store the donuts in a sealed container for up to 2 days. 
SUBSTITUTIONS
  • Flour: Substitute with gluten free 1 to 1 baking flour, if desired.
  • Sugar: You can reduce the amount of sugar by 1/2 cup, if desired.
  • Pumpkin Puree: Use homemade pumpkin puree or canned pumpkin. Do not use pumpkin pie filling.
  • Canola Oil: You can use another type of baking oil or applesauce instead of the oil.
  • Spices: You can adjust the amount of spices to taste.
This recipe was originally adapted from King Arthur Flour.

Nutrition

Serving: 0g | Calories: 323kcal | Carbohydrates: 50g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 228mg | Potassium: 148mg | Fiber: 1g | Sugar: 34g | Vitamin A: 4885IU | Vitamin C: 1.3mg | Calcium: 42mg | Iron: 1.5mg