![- 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/4 cup packed brown sugar - 1/4 cup vegetable oil - 2 large eggs - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder I love using pumpkin puree in this recipe. It gives the donuts a rich taste. You can use canned pumpkin or make your own from fresh pumpkin. Both work well. The sugars add sweetness and help with texture. The brown sugar adds a nice depth to the flavor. The vegetable oil keeps the donuts moist. Eggs help bind the mixture and add fluffiness. Vanilla extract enhances the overall taste, making it more delightful. The all-purpose flour and baking powder create a light texture. - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon fine sea salt - 1/4 teaspoon ground ginger Spices play a big role in this recipe. Ground cinnamon adds warmth and a classic fall flavor. Nutmeg brings a hint of sweetness, while sea salt balances the flavors. Ground ginger adds a bit of zest. Together, they create a cozy taste that is hard to resist. - Powdered sugar for dusting - Maple glaze (made with powdered sugar and maple syrup) Toppings can elevate your baked pumpkin donuts. A dusting of powdered sugar gives a sweet finish. You can also make a maple glaze. Just mix powdered sugar with maple syrup until smooth. This adds a rich and sweet layer that pairs well with the pumpkin flavor. For the full recipe, check out the details above. Enjoy creating these fluffy and flavorful treats! - Preheat the oven to 350°F (175°C). - Grease the donut pan with cooking spray or butter. Before you start mixing, it’s important to get your oven hot. This helps the donuts rise well. Greasing the pan makes sure your donuts pop out easily after baking. - Combine pumpkin, sugars, oil, eggs, and vanilla. In a large bowl, add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk to mix until it is smooth. The pumpkin gives a nice flavor and color to the donuts. - Sift together flour, baking powder, baking soda, and spices. In a separate bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger. Sifting helps mix the dry ingredients well. It also prevents any lumps, making your donuts fluffy. - Fold dry ingredients into wet until just combined. Gently add the dry mix into the wet mix. Stir it slowly until just combined. Do not overmix; some lumps are okay. Overmixing can make the donuts tough. - Fill the donut pan and bake for 12-15 minutes. Using a spoon or piping bag, fill each donut cavity about two-thirds full. This allows space for the donuts to rise. Bake in the oven for 12-15 minutes. They are done when they spring back lightly when touched. - Cool in pan before transferring to a wire rack. After baking, let the donuts cool in the pan for about 5 minutes. Then, carefully move them to a wire rack to cool completely. This helps them firm up and makes them easier to handle. For a sweet touch, dust them with powdered sugar or top with a maple glaze after they cool. If you want the full recipe, check it out! To make the best baked pumpkin donuts, avoid overmixing the batter. Overmixing can lead to dense donuts. Mix just until the ingredients come together. Also, use room temperature ingredients. This helps the batter mix smoothly and rise better. Baking can be tricky. Use an oven thermometer to check the temperature. Your oven might not be as accurate as you think. Adjust the baking time based on your oven. Some ovens run hot or cool. Keep an eye on the donuts as they bake. Once your donuts are out of the oven, you can make them even better. Dust them with powdered sugar for a sweet touch. You can also drizzle them with maple glaze. This adds a lovely flavor. Pair your donuts with coffee or hot apple cider. This makes a perfect fall treat. For the full recipe, check the section above. {{image_4}} You can easily change the flavor of your donuts. Add chocolate chips for a sweet surprise. They melt slightly, giving a nice texture. You can also switch up the spices. Cloves and allspice work great in place of cinnamon. They add warmth and depth to your treats. If you need gluten-free donuts, use almond flour or gluten-free flour. Both options work well and keep the donut fluffy. For vegan donuts, swap out the eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. Use almond milk or another plant milk instead of dairy. Want a fun twist? Use a mini muffin pan to make pumpkin donut holes. They are perfect for snacking. You can also use a bundt pan for a pumpkin cake version. Just adjust the baking time to ensure they cook through. Whichever shape you choose, the flavor remains delightful. For the full recipe, check out [Full Recipe]. Keep your leftover donuts in an airtight container at room temperature. This method keeps them soft and fresh. Avoid stacking them directly on top of each other to prevent squishing. If you have a lot, separate layers with parchment paper. To freeze your donuts, first let them cool completely. Place them in a single layer on a baking sheet. Freeze for about one hour. After they are firm, transfer them to a freezer bag or container. Remove as much air as possible to prevent freezer burn. To thaw, just take them out and let them sit at room temperature for 30 minutes. For the best taste, enjoy your donuts within 2-3 days. After this time, they may start to lose their fluffiness and flavor. If you freeze them, they can last up to 3 months. Just remember to label your container with the date to keep track of freshness. Yes, you can use fresh pumpkin. To prepare fresh pumpkin puree, start by cutting a small pumpkin in half. Remove the seeds and stringy bits. Place the halves cut-side down on a baking sheet. Roast it at 350°F (175°C) for about 45 minutes or until soft. Once cool, scoop out the flesh and blend it until smooth. This gives you fresh pumpkin puree for your donuts. You can make these donuts healthier by swapping some ingredients. Use honey or maple syrup instead of granulated sugar. Replace vegetable oil with unsweetened applesauce or Greek yogurt. This keeps the flavor but reduces calories. You can also use whole wheat flour for added fiber. Yes, you can bake these donuts ahead of time. Bake them and let them cool completely. Store in an airtight container at room temperature for up to two days. If you want to keep them longer, freeze them. Just thaw at room temperature before enjoying. If you don’t have a donut pan, you can use a muffin pan. Just fill each cup with the batter. Bake as directed, but check for doneness a few minutes earlier. You will get delicious pumpkin muffins instead of donuts. Baked donuts are generally healthier than fried donuts. Baking uses less oil, which cuts down on fat and calories. Baked donuts also have fewer carbs. Enjoying baked treats can help you satisfy your sweet tooth while being kinder to your waistline. In this post, I covered how to make easy baked pumpkin donuts. You learned about the main ingredients, spices, and optional toppings. I shared step-by-step instructions, tips for perfect donuts, and fun variations. Remember to store your leftover donuts correctly for the best taste. These donuts are a great fall treat for any occasion. Experiment with flavors and enjoy your baking!](https://tossedtastes.com/wp-content/uploads/2025/07/e0297062-5ee8-4c52-8601-c7199bc6ab59.webp)
Fall flavors are calling! If you love pumpkin treats, you’re in for a tasty surprise with these Easy Baked Pumpkin Donuts. They’re fluffy, flavorful, and simple to make. With just a few common ingredients, you can whip up a batch that captures the essence of autumn. Whether you enjoy them with a sprinkle of sugar or a drizzle of glaze, these donuts will become your go-to fall snack. Let’s dive into the recipe!
Ingredients
Main Ingredients for Easy Baked Pumpkin Donuts
– 1 cup pumpkin puree
– 1/2 cup granulated sugar
– 1/4 cup packed brown sugar
– 1/4 cup vegetable oil
– 2 large eggs
– 1 teaspoon pure vanilla extract
– 1 1/2 cups all-purpose flour
– 1 teaspoon baking powder
I love using pumpkin puree in this recipe. It gives the donuts a rich taste. You can use canned pumpkin or make your own from fresh pumpkin. Both work well. The sugars add sweetness and help with texture. The brown sugar adds a nice depth to the flavor.
The vegetable oil keeps the donuts moist. Eggs help bind the mixture and add fluffiness. Vanilla extract enhances the overall taste, making it more delightful. The all-purpose flour and baking powder create a light texture.
Spices and Seasoning
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon ground ginger
Spices play a big role in this recipe. Ground cinnamon adds warmth and a classic fall flavor. Nutmeg brings a hint of sweetness, while sea salt balances the flavors. Ground ginger adds a bit of zest. Together, they create a cozy taste that is hard to resist.
Optional Toppings
– Powdered sugar for dusting
– Maple glaze (made with powdered sugar and maple syrup)
Toppings can elevate your baked pumpkin donuts. A dusting of powdered sugar gives a sweet finish. You can also make a maple glaze. Just mix powdered sugar with maple syrup until smooth. This adds a rich and sweet layer that pairs well with the pumpkin flavor.
For the full recipe, check out the details above. Enjoy creating these fluffy and flavorful treats!
Step-by-Step Instructions
Preparing the Oven and Donut Pan
– Preheat the oven to 350°F (175°C).
– Grease the donut pan with cooking spray or butter.
Before you start mixing, it’s important to get your oven hot. This helps the donuts rise well. Greasing the pan makes sure your donuts pop out easily after baking.
Mixing Wet Ingredients
– Combine pumpkin, sugars, oil, eggs, and vanilla.
In a large bowl, add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk to mix until it is smooth. The pumpkin gives a nice flavor and color to the donuts.
Mixing Dry Ingredients
– Sift together flour, baking powder, baking soda, and spices.
In a separate bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger. Sifting helps mix the dry ingredients well. It also prevents any lumps, making your donuts fluffy.
Combining Mixtures
– Fold dry ingredients into wet until just combined.
Gently add the dry mix into the wet mix. Stir it slowly until just combined. Do not overmix; some lumps are okay. Overmixing can make the donuts tough.
Baking the Donuts
– Fill the donut pan and bake for 12-15 minutes.
Using a spoon or piping bag, fill each donut cavity about two-thirds full. This allows space for the donuts to rise. Bake in the oven for 12-15 minutes. They are done when they spring back lightly when touched.
Cooling and Finishing Touches
– Cool in pan before transferring to a wire rack.
After baking, let the donuts cool in the pan for about 5 minutes. Then, carefully move them to a wire rack to cool completely. This helps them firm up and makes them easier to handle. For a sweet touch, dust them with powdered sugar or top with a maple glaze after they cool. If you want the full recipe, check it out!
Tips & Tricks
Tips for Perfect Donuts
To make the best baked pumpkin donuts, avoid overmixing the batter. Overmixing can lead to dense donuts. Mix just until the ingredients come together. Also, use room temperature ingredients. This helps the batter mix smoothly and rise better.
Baking Tips
Baking can be tricky. Use an oven thermometer to check the temperature. Your oven might not be as accurate as you think. Adjust the baking time based on your oven. Some ovens run hot or cool. Keep an eye on the donuts as they bake.
Serving Suggestions
Once your donuts are out of the oven, you can make them even better. Dust them with powdered sugar for a sweet touch. You can also drizzle them with maple glaze. This adds a lovely flavor. Pair your donuts with coffee or hot apple cider. This makes a perfect fall treat. For the full recipe, check the section above.
Variations
Flavor Twists
You can easily change the flavor of your donuts. Add chocolate chips for a sweet surprise. They melt slightly, giving a nice texture. You can also switch up the spices. Cloves and allspice work great in place of cinnamon. They add warmth and depth to your treats.
Dietary Modifications
If you need gluten-free donuts, use almond flour or gluten-free flour. Both options work well and keep the donut fluffy. For vegan donuts, swap out the eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. Use almond milk or another plant milk instead of dairy.
Alternative Shapes
Want a fun twist? Use a mini muffin pan to make pumpkin donut holes. They are perfect for snacking. You can also use a bundt pan for a pumpkin cake version. Just adjust the baking time to ensure they cook through. Whichever shape you choose, the flavor remains delightful.
For the full recipe, check out [Full Recipe].
Storage Info
Storing Leftover Donuts
Keep your leftover donuts in an airtight container at room temperature. This method keeps them soft and fresh. Avoid stacking them directly on top of each other to prevent squishing. If you have a lot, separate layers with parchment paper.
Freezing Donuts
To freeze your donuts, first let them cool completely. Place them in a single layer on a baking sheet. Freeze for about one hour. After they are firm, transfer them to a freezer bag or container. Remove as much air as possible to prevent freezer burn. To thaw, just take them out and let them sit at room temperature for 30 minutes.
Shelf Life
For the best taste, enjoy your donuts within 2-3 days. After this time, they may start to lose their fluffiness and flavor. If you freeze them, they can last up to 3 months. Just remember to label your container with the date to keep track of freshness.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin. To prepare fresh pumpkin puree, start by cutting a small pumpkin in half. Remove the seeds and stringy bits. Place the halves cut-side down on a baking sheet. Roast it at 350°F (175°C) for about 45 minutes or until soft. Once cool, scoop out the flesh and blend it until smooth. This gives you fresh pumpkin puree for your donuts.
How can I make the donuts healthier?
You can make these donuts healthier by swapping some ingredients. Use honey or maple syrup instead of granulated sugar. Replace vegetable oil with unsweetened applesauce or Greek yogurt. This keeps the flavor but reduces calories. You can also use whole wheat flour for added fiber.
Can I bake these in advance?
Yes, you can bake these donuts ahead of time. Bake them and let them cool completely. Store in an airtight container at room temperature for up to two days. If you want to keep them longer, freeze them. Just thaw at room temperature before enjoying.
What can I use instead of a donut pan?
If you don’t have a donut pan, you can use a muffin pan. Just fill each cup with the batter. Bake as directed, but check for doneness a few minutes earlier. You will get delicious pumpkin muffins instead of donuts.
Are baked donuts healthier than fried donuts?
Baked donuts are generally healthier than fried donuts. Baking uses less oil, which cuts down on fat and calories. Baked donuts also have fewer carbs. Enjoying baked treats can help you satisfy your sweet tooth while being kinder to your waistline.
In this post, I covered how to make easy baked pumpkin donuts. You learned about the main ingredients, spices, and optional toppings. I shared step-by-step instructions, tips for perfect donuts, and fun variations. Remember to store your leftover donuts correctly for the best taste.
These donuts are a great fall treat for any occasion. Experiment with flavors and enjoy your baking!
![- 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/4 cup packed brown sugar - 1/4 cup vegetable oil - 2 large eggs - 1 teaspoon pure vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder I love using pumpkin puree in this recipe. It gives the donuts a rich taste. You can use canned pumpkin or make your own from fresh pumpkin. Both work well. The sugars add sweetness and help with texture. The brown sugar adds a nice depth to the flavor. The vegetable oil keeps the donuts moist. Eggs help bind the mixture and add fluffiness. Vanilla extract enhances the overall taste, making it more delightful. The all-purpose flour and baking powder create a light texture. - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon fine sea salt - 1/4 teaspoon ground ginger Spices play a big role in this recipe. Ground cinnamon adds warmth and a classic fall flavor. Nutmeg brings a hint of sweetness, while sea salt balances the flavors. Ground ginger adds a bit of zest. Together, they create a cozy taste that is hard to resist. - Powdered sugar for dusting - Maple glaze (made with powdered sugar and maple syrup) Toppings can elevate your baked pumpkin donuts. A dusting of powdered sugar gives a sweet finish. You can also make a maple glaze. Just mix powdered sugar with maple syrup until smooth. This adds a rich and sweet layer that pairs well with the pumpkin flavor. For the full recipe, check out the details above. Enjoy creating these fluffy and flavorful treats! - Preheat the oven to 350°F (175°C). - Grease the donut pan with cooking spray or butter. Before you start mixing, it’s important to get your oven hot. This helps the donuts rise well. Greasing the pan makes sure your donuts pop out easily after baking. - Combine pumpkin, sugars, oil, eggs, and vanilla. In a large bowl, add the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Use a whisk to mix until it is smooth. The pumpkin gives a nice flavor and color to the donuts. - Sift together flour, baking powder, baking soda, and spices. In a separate bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg, salt, and ginger. Sifting helps mix the dry ingredients well. It also prevents any lumps, making your donuts fluffy. - Fold dry ingredients into wet until just combined. Gently add the dry mix into the wet mix. Stir it slowly until just combined. Do not overmix; some lumps are okay. Overmixing can make the donuts tough. - Fill the donut pan and bake for 12-15 minutes. Using a spoon or piping bag, fill each donut cavity about two-thirds full. This allows space for the donuts to rise. Bake in the oven for 12-15 minutes. They are done when they spring back lightly when touched. - Cool in pan before transferring to a wire rack. After baking, let the donuts cool in the pan for about 5 minutes. Then, carefully move them to a wire rack to cool completely. This helps them firm up and makes them easier to handle. For a sweet touch, dust them with powdered sugar or top with a maple glaze after they cool. If you want the full recipe, check it out! To make the best baked pumpkin donuts, avoid overmixing the batter. Overmixing can lead to dense donuts. Mix just until the ingredients come together. Also, use room temperature ingredients. This helps the batter mix smoothly and rise better. Baking can be tricky. Use an oven thermometer to check the temperature. Your oven might not be as accurate as you think. Adjust the baking time based on your oven. Some ovens run hot or cool. Keep an eye on the donuts as they bake. Once your donuts are out of the oven, you can make them even better. Dust them with powdered sugar for a sweet touch. You can also drizzle them with maple glaze. This adds a lovely flavor. Pair your donuts with coffee or hot apple cider. This makes a perfect fall treat. For the full recipe, check the section above. {{image_4}} You can easily change the flavor of your donuts. Add chocolate chips for a sweet surprise. They melt slightly, giving a nice texture. You can also switch up the spices. Cloves and allspice work great in place of cinnamon. They add warmth and depth to your treats. If you need gluten-free donuts, use almond flour or gluten-free flour. Both options work well and keep the donut fluffy. For vegan donuts, swap out the eggs with flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. Use almond milk or another plant milk instead of dairy. Want a fun twist? Use a mini muffin pan to make pumpkin donut holes. They are perfect for snacking. You can also use a bundt pan for a pumpkin cake version. Just adjust the baking time to ensure they cook through. Whichever shape you choose, the flavor remains delightful. For the full recipe, check out [Full Recipe]. Keep your leftover donuts in an airtight container at room temperature. This method keeps them soft and fresh. Avoid stacking them directly on top of each other to prevent squishing. If you have a lot, separate layers with parchment paper. To freeze your donuts, first let them cool completely. Place them in a single layer on a baking sheet. Freeze for about one hour. After they are firm, transfer them to a freezer bag or container. Remove as much air as possible to prevent freezer burn. To thaw, just take them out and let them sit at room temperature for 30 minutes. For the best taste, enjoy your donuts within 2-3 days. After this time, they may start to lose their fluffiness and flavor. If you freeze them, they can last up to 3 months. Just remember to label your container with the date to keep track of freshness. Yes, you can use fresh pumpkin. To prepare fresh pumpkin puree, start by cutting a small pumpkin in half. Remove the seeds and stringy bits. Place the halves cut-side down on a baking sheet. Roast it at 350°F (175°C) for about 45 minutes or until soft. Once cool, scoop out the flesh and blend it until smooth. This gives you fresh pumpkin puree for your donuts. You can make these donuts healthier by swapping some ingredients. Use honey or maple syrup instead of granulated sugar. Replace vegetable oil with unsweetened applesauce or Greek yogurt. This keeps the flavor but reduces calories. You can also use whole wheat flour for added fiber. Yes, you can bake these donuts ahead of time. Bake them and let them cool completely. Store in an airtight container at room temperature for up to two days. If you want to keep them longer, freeze them. Just thaw at room temperature before enjoying. If you don’t have a donut pan, you can use a muffin pan. Just fill each cup with the batter. Bake as directed, but check for doneness a few minutes earlier. You will get delicious pumpkin muffins instead of donuts. Baked donuts are generally healthier than fried donuts. Baking uses less oil, which cuts down on fat and calories. Baked donuts also have fewer carbs. Enjoying baked treats can help you satisfy your sweet tooth while being kinder to your waistline. In this post, I covered how to make easy baked pumpkin donuts. You learned about the main ingredients, spices, and optional toppings. I shared step-by-step instructions, tips for perfect donuts, and fun variations. Remember to store your leftover donuts correctly for the best taste. These donuts are a great fall treat for any occasion. Experiment with flavors and enjoy your baking!](https://tossedtastes.com/wp-content/uploads/2025/07/e0297062-5ee8-4c52-8601-c7199bc6ab59-300x300.webp)