Baked Pumpkin Donuts

These baked pumpkin donuts are made with actual pumpkin and a scrumptious cinnamon sugar topping. Plus, there’s no frying concerned!

bite taken out of pumpkin donut on plate.

Simple Pumpkin Donuts Recipe

Whether or not it’s fall or not, pumpkin donuts are at all times a good suggestion! We love our baked pumpkin donuts as a result of there is no such thing as a frying concerned and so they come out pillowy and fluffy.

Our pumpkin donuts characteristic actual pumpkin puree, heat spices, brown sugar, maple syrup, and a cinnamon sugar topping.

Why you’ll love them!

Seasonal

Simple to Make

Small Batch

Candy Deal with

combining butter and sugar.

Featured Elements

  • Flour: we saved issues easy with all-purpose flour, however we’re assured that white entire wheat would additionally work. It may be denser should you go that route.
  • Spices: you’ll want heat spices corresponding to cinnamon, nutmeg, ginger, and cloves. You can even substitute these for our homemade pumpkin pie spice.
  • Brown sugar: gentle brown sugar will maintain these gentle and fluffy.
  • Maple syrup: maple not solely provides extra sweetness however heat.
  • Pumpkin puree: canned, unsweetened pumpkin puree is straightforward to search out and simpler to make use of than making your individual pumpkin puree!
  • Butter: we used butter, however coconut oil will work too.

Cinnamon sugar topping

Don’t overlook concerning the cinnamon sugar topping! It provides these donuts some further pizazz!

  • White sugar
  • Floor cinnamon
  • Butter
adding dry ingredients to wet in bowl.

Easy Directions

  1. Combine Dry: mix the dry components in a medium bowl and put aside.
  2. Cream butter & sugar: utilizing a hand mixer, cream the butter, sugar, and vanilla till gentle and fluffy.
  3. Add moist: add the remainder of the moist components and blend to mix.
  4. Mix: slowly add the dry components to the moist and blend to mix.
  5. Switch: switch the batter into a big, gallon-size bag (or pastry bag) and snip the tip. Fill every donut mould 3/4 of the best way full.
  6. Bake: bake at 350ºF for 8-10 minutes or till absolutely cooked.
  7. Brush & dip: mix the sugar and cinnamon and put aside. As soon as the donuts have cooled, brush all sides of them with melted butter. Then, toss them within the cinnamon sugar.

Fall Dessert Recipes

More

filling donut pan with batter.

Variations

Use a Completely different Puree: don’t love pumpkin? Do this recipe with butternut squash puree, applesauce, or another fruit puree.

Prime with Frosting: ditch the cinnamon sugar topping and prime your pumpkin donuts with our healthy cream cheese frosting.

Add a Combine-In: give your donuts a little bit of flare with an add-in corresponding to chocolate chips, nuts, or seeds.

Use completely different spices: be happy to make use of a unique spice mix corresponding to chai spice or cake spice.

brushing donuts with butter.

Storage

Let donuts cool fully. Then, retailer them in an hermetic container in a cool, darkish place for as much as 3 days.

Freeze Directions

Let donuts cool fully. Then, place them into an hermetic container or gallon-size plastic bag and take away as a lot air as potential. Seal and freeze for as much as 3 months.

baked pumpkin donuts with cinnamon sugar on plate.

Elements

Dry Elements

Moist Elements

Cinnamon Sugar Topping

  • ½ cup white sugar
  • 2 tablespoons ground cinnamon
  • ¼ cup unsalted butter melted

Directions 

  • Preheat the oven to 350ºF and spray a donut pan with nonstick cooking spray.

  • Mix the dry components collectively in a medium bowl and put aside.

  • Utilizing an electrical mixer or stand mixer, cream the butter, brown sugar, and vanilla collectively till the combination is gentle in coloration. Add the maple syrup, pumpkin puree, and almond milk to the blending bowl and blend till mixed.

    creamed butter and sugar in bowl.
  • Add one egg at a time to the bowl and blend till mixed.

  • Slowly add the dry components to the moist components till the batter is a muffin or cake batter consistency.

  • Switch the donut batter to a piping bag or giant gallon sized bag. Snip the tip of the bag and pipe the donut batter into the donut pan, filling every donut ¾ of the best way full.

    donut batter in donut pan.
  • Bake at 350ºF for 8-10 minutes or till the donuts are absolutely cooked.

  • Take away the pan from the oven and let the donuts cool for a couple of minutes earlier than fastidiously eradicating every donut from the pan and putting them on a cooling rack.

  • Whereas the donuts are cooling, add the white sugar and cinnamon right into a small bowl and blend till mixed.

  • When the donuts are cooled, use a pastry brush to fastidiously brush all sides of the donuts with melted butter after which instantly roll or toss the donuts within the cinnamon sugar combination till the donut is totally coated. Make certain the entire donut is roofed. Place the donut again onto the cooling rack. Repeat till each donut has been coated.

    donuts on drying rack.

Suggestions & Notes

  • The donut batter must be skinny sufficient to pipe. In case your batter is simply too thick, add 1 tablespoon of almond milk at a time to the batter till it’s the proper consistency.

Diet information

Energy: 294kcal Carbohydrates: 43g Protein: 3g Fats: 13g Fiber: 2g Sugar: 18g

Pictures: photographs taken on this publish are by Ashley McGlaughlin from The Edible Perspective.

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