Baked Pumpkin Donuts
User Reviews
5
Baked Pumpkin Donuts
Description
This recipe for Baked Pumpkin Donuts starts with a spiced flour mixture incorporating pumpkin pie spice or a homemade blend of cinnamon, nutmeg, and ginger. Brown sugar and granulated sugar combine with neutral oil, melted butter, pumpkin puree, eggs, vanilla, and buttermilk to form a smooth batter. The leaveners—baking powder and baking soda—help create a light, tender texture.
The batter is spooned into greased donut pans and baked at 350°F for about 15-20 minutes until lightly browned and springy to the touch. This baking method replaces frying for a softer, less greasy donut. After cooling slightly, the donuts can be dusted with a cinnamon sugar mixture or optionally glazed with a simple vanilla glaze made from powdered sugar, milk, and vanilla extract.
The result is a moist, subtly spiced pumpkin donut that highlights the autumnal flavor and natural sweetness of pumpkin. The recipe includes variations for sugar substitutes for those seeking sugar-free options.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice recommended for best flavor; or 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, and 1/4 teaspoon ginger, homemade
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup brown sugar packed
- brown sugar sugar free option, or alternative
- 1/2 cup granulated sugar
- granulated sugar sugar free option, or alternative
- 1/4 cup neutral cooking oil generic cooking oil
- 1/4 cup butter melted and slightly cooled, unsalted
- 1 1/2 cups pumpkin puree
- 3 large egg
- 1/4 cup buttermilk (or 1/4 cup milk with 1/4 teaspoon white vinegar stirred in)
- 1 teaspoon vanilla extract quality pure
- For the Cinnamon Sugar Topping:
- 1 cup granulated sugar
- 2 teaspoons ground cinnamon
- For the Glaze (optional):
- 1 cup powdered sugar
- powdered sugar sugar free option, alternative
- 2 teaspoons milk
- 1 teaspoon vanilla extract quality pure
Instructions
- Preheat the oven to 350 F. Lightly grease a donut pan. (Alternatively can use a muffin pan and increase baking time by another 5-8 minutes or until toothpick inserted into center of muffin comes out clean.)In a bowl combine the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.In a large bowl, beat together the sugars, oil and butter. Add the pumpkin puree, eggs, and vanilla extract and beat until smooth. Add the flour mixture and buttermilk and stir just until combined. Do not over-stir or the donuts will be dense.
- Spoon the batter into the prepared donut pan, filling to 3/4 full. Bake on the center rack for 15-20 minutes or until the donuts are lightly browned and spring back slightly when you gently press them. You can also test with a toothpick: inserted into the donut, if it comes out clean the donuts are done. Let the donuts cool for about 2 minutes and then transfer them to a wire rack.
- Preferably while the donuts are still a little warm, lightly spray them with oil or lightly brush them with some extra butter, and roll them in the cinnamon sugar. Serve immediately or let cool completely and then drizzle with the optional glaze.To make the glaze: Combine the ingredients until smooth. Add a little more milk if needed. Drizzle over the cooled donuts in a stripy pattern and let sit until firm. Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Warm for a few seconds in the microwave before eating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12donuts
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 358kcal | 18% |
| Carbohydrates | 65g | 22% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 57mg | 19% |
| Sodium | 172mg | 7% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 197IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 57mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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