5 from 24 votes
Baked Pumpkin Donuts
Baked Pumpkin Donuts combine pumpkin puree and warm spices like cinnamon, nutmeg, and ginger in a moist cake-like donut base. The batter is baked in a donut pan and then coated with a cinnamon-sugar topping brushed with melted butter, offering a sweet, soft treat. These donuts deliver fall flavors without deep frying and keep well for a couple of days when stored properly.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
12
donuts
Calories:
323 kcal
Course:
Breakfast
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 donuts
Amount Per Serving
Calories 323
% 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.