Baked Pumpkin Doughnuts
Embrace the warm, cozy flavors of autumn with these irresistible baked pumpkin doughnuts, a healthier alternative to their fried counterparts while still delivering indulgent satisfaction. Made with real pumpkin puree and fragrant pumpkin pie spice, these doughnuts are moist, spiced to perfection, and incredibly easy to prepare. The recipe combines simple pantry staples to create a batter that bakes up beautifully light and fluffy in just minutes. Each doughnut is finished with a buttery cinnamon-sugar coating, adding the perfect touch of sweetness and crunch. Ideal for breakfast, brunch, or a comforting fall dessert, these baked treats are a crowd-pleaser that pairs wonderfully with a hot cup of cider or coffee. Ready in under 30 minutes, these seasonal delights are sure to become your go-to recipe for festive gatherings or cozy evenings.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 2 teaspoons pumpkin pie spice
- 0.25 cups unsalted butter, melted
- 0.75 cups brown sugar, packed
- 0.25 cups granulated sugar
- 1 cups pumpkin puree
- 2 large eggs
- 1 teaspoons vanilla extract
- 0.5 cups whole milk
- 0.5 cups granulated sugar (for coating)
- 1 teaspoons ground cinnamon (for coating)
- 0.25 cups unsalted butter, melted (for coating)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a standard doughnut pan with nonstick cooking spray.
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and pumpkin pie spice. Set aside.
In a large bowl, combine the melted unsalted butter, brown sugar, and granulated sugar. Whisk until smooth.
Add the pumpkin puree, eggs, vanilla extract, and whole milk to the wet ingredients. Whisk until well combined.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
Transfer the batter to a piping bag or a resealable plastic bag with the tip cut off. Pipe the batter evenly into the prepared doughnut pan, filling each cavity about 3/4 full.
Bake in the preheated oven for 10-12 minutes, or until the doughnuts spring back when lightly pressed and a toothpick inserted into the center comes out clean.
Remove the doughnuts from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool slightly.
While the doughnuts are cooling, prepare the cinnamon-sugar coating. In a small bowl, mix the granulated sugar and ground cinnamon. Place the melted unsalted butter in a separate bowl.
Lightly brush each doughnut with the melted butter, then dip it into the cinnamon-sugar mixture, coating evenly on all sides. Repeat for all doughnuts.
Serve the doughnuts warm or at room temperature and enjoy!
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.5 g | 79% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 1942 mg | 84% | |
| Total Carbohydrate | 265.3 g | 96% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 65.0 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 314 mg | 24% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 985 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
