Pumpkin Donuts
Indulge in the cozy flavors of fall with these irresistibly soft and tender Pumpkin Donuts! Baked to perfection, these donuts combine the warmth of cinnamon, nutmeg, ginger, and allspice with the rich creaminess of pumpkin puree for a treat that's as fragrant as it is delicious. With a quick prep time of just 15 minutes, these donuts are effortless to make, yet deliver bakery-quality results without frying. Perfectly spiced and lightly sweetened with granulated and brown sugar, each bite offers a melt-in-your-mouth texture that's ideal for breakfast, brunch, or a seasonal dessert. Serve them with a dusting of powdered sugar or a silky vanilla glaze for added indulgence. These baked pumpkin donuts are a must-try for anyone looking to cozy up with a homemade autumn classic!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.25 teaspoon Ground ginger
- 0.25 teaspoon Ground allspice
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.5 cup Pumpkin puree
- 2 large Eggs
- 0.25 cup Vegetable oil
- 0.25 cup Milk
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a donut pan with non-stick cooking spray.
In a large mixing bowl, combine the all-purpose flour, baking powder, salt, ground cinnamon, ground nutmeg, ground ginger, and ground allspice. Whisk the dry ingredients together until they are well combined.
In another bowl, mix together the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, milk, and vanilla extract. Stir until smooth and evenly incorporated.
Gradually add the wet ingredients to the dry ingredients and mix until just combined. Be careful not to overmix the batter.
Pour the batter into a large piping bag or a zip-top bag with a corner snipped off. Pipe the batter into each cavity of the donut pan, filling each about 3/4 of the way full.
Bake in the preheated oven for approximately 10 minutes, or until the donuts spring back when lightly pressed.
Remove the donuts from the oven and allow them to cool in the pan for a couple of minutes before transferring them to a wire rack to cool completely.
Optionally, dust the cooled donuts with powdered sugar, or prepare a glaze by mixing confectioners' sugar with a small amount of milk and dip the donuts for additional flavor.
Nutrition Facts
Calories |
2206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.1 g | 89% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 34.6 g | ||
| Cholesterol | 380 mg | 127% | |
| Sodium | 2275 mg | 99% | |
| Total Carbohydrate | 368.2 g | 134% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 193.6 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 268 mg | 21% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 788 mg | 17% | |
*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.
