Baked Pumpkin Donuts
User Reviews
5
Baked Pumpkin Donuts
Description
These Baked Pumpkin Donuts start by mixing canola oil, eggs, granulated sugar, pumpkin puree, spices, salt, baking powder, and vanilla until smooth. After incorporating flour, the batter is poured into a greased donut pan and baked until a cake tester comes out clean, resulting in tender baked donuts with a light crumb. The final step is to brush them with melted butter and coat them evenly in a cinnamon and sugar blend to add a sweet, crunchy exterior.
The warm spice mix of cinnamon, nutmeg, and ginger enhances the mild pumpkin flavor, making these donuts especially suitable for autumn breakfasts or snacks. Baking instead of frying reduces oil content but maintains a soft texture with a subtle crispness from the sugary topping.
Store the donuts in a sealed container for up to two days to keep them fresh. Substitutions include using homemade pumpkin puree instead of canned, adjusting sugar to taste, or replacing oil with applesauce or other baking oils. Gluten-free baking flour can be used as a flour alternative if needed.
Ingredients
For make the donuts:
- 1/2 cup canola oil
- 3 egg large
- 1 1/2 cups granulated sugar
- 1 1/2 cups pumpkin not pumpkin pie filling, puree
- 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 all-purpose flour 2 tablespoons
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
- Store donuts in an airtight container to maintain freshness for up to 2 days.
- Use either canned pumpkin puree or homemade pumpkin puree but avoid pumpkin pie filling.
- Flour can be substituted with gluten-free 1-to-1 baking flour if needed.
- Sugar quantity can be reduced by half a cup to adjust sweetness.
- Oil can be replaced with another baking oil or applesauce to change fat content.
- Spice amounts are adjustable to personal preference for cinnamon, nutmeg, and ginger.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Serving | 0g | |
| Calories | 323kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 45mg | 15% |
| Sodium | 228mg | 10% |
| Potassium | 148mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 4885IU | 98% |
| Vitamin C | 1.3mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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