Baked Pumpkin Donuts are the perfect little fall treat, combining an easy pumpkin batter with a cinnamon sugar topping. Serve these fresh out of the oven while they are warm, and they’ll literally melt in your mouth!
Fall IS my favorite season of the year. After all, it’s my birthday month, for me AND my blog. Pumpkin recipes are seriously flowing right now, and these donuts are the bomb!
If you are asking, why donuts? Well, the answer is easy. Because they:
- are small little bites,
- take 8-10 minutes in the oven,
- are seriously adorable
- and absolutely delish!
Tools you need to make pumpkin donuts:
- Donut pans – They are non-stick, so SUPER easy to get out of the pans. You literally just dump the pan over and they fall out.
- Two mixing bowls.
- A wire cooling rack.
Ingredients needed to make Baked Pumpkin Donuts:
- Pumpkin – Use canned pumpkin puree.
- Oil – I used canola oil, but you could substitute olive oil or even melted butter.
- Egg – Just one is needed.
- Milk – I use 1% but use whatever you have.
- Vanilla – My preferred brand is Watkins.
- Flour – I used all-purpose flour but you could try another type of flour.
- Sugar – Brown sugar is best.
- The Basics – Baking soda, baking powder, and salt.
- Fall Spices – Cinnamon and Pumpkin Pie Spice
The Topping Ingredients needed:
- Butter – Unsalted Butter
- Sugar – Regular white sugar
- Cinnamon – Of course
How to make Baked Pumpkin Donuts:
These are so simple to make, and they bake very quickly. Make these on a lazy weekend morning with your family.
- Preheat your oven to 350 degrees. Spray the donut pans lightly with baking spray.
- Combine the wet ingredients. In a mixing bowl, combine the pumpkin puree, canola oil, egg, milk, and vanilla.
- Combine the dry ingredients. In another bowl, combine the flour, sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- Mix together. Add the dry ingredients to the wet, and stir until just combined. Don’t over-mix!
- Add batter to pans. Carefully spoon the pumpkin batter to the donut pans.
- Bake. Bake the donuts for 8 – 10 minutes, or until done.
How to add the cinnamon sugar topping:
- Melt some butter in a small bowl.
- Combine sugar and cinnamon in another bowl.
- Dip each donut in the butter, followed by the sugar mixture.
- Eat them ASAP!
What kind of canned pumpkin should I buy?
Use canned pumpkin puree, NOT pumpkin pie filling. The pumpkin puree is just simply pumpkin, while the pumpkin pie filling has additional sweetener and spices that make it ready to make a pumpkin pie.
Is pumpkin puree healthy?
Yes, pumpkin puree is packed with nutrients, including potassium, vitamin A and C, iron, and calcium. It also has fiber, and is low in calories.
My suggestion for these pumpkin donuts. Make them for your family and friends on a weekend, and enjoy them with a cup of coffee. You won’t be able to stop at one (but they ARE tiny).
Storing Tip – These are best eaten FRESH the first day! But you could store them on the counter for another day or so. However, placing them in a storage bag will make the coating turn somewhat wet. Just eat them all (or share them), OR freeze them before you put the cinnamon sugar mixture on them.
Freezing Tip – It’s best to freeze these BEFORE adding the cinnamon sugar mixture on them. When ready to eat, let them sit on the counter until they come to room temp. Heat them up slightly in the microwave, and add the butter and cinnamon sugar mixture. EAT.
Make these pumpkin treats next: Pumpkin Spice Cinnamon Rolls
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Baked Pumpkin Donuts with Cinnamon Sugar Topping
For the donuts:
- 2/3 cup canned pumpkin puree
- 1/3 cup canola oil
- 1 large egg
- 2/3 cup milk
- 2 teaspoons vanilla
- 1 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoons salt
- 1 teaspoons cinnamon
- 1/2 teaspoon pumpkin pie spice
For the cinnamon sugar topping:
- 2 Tablespoons unsalted butter
- 1 teaspoon cinnamon
- 1/4 cup sugar
- In a large bowl, combine the wet ingredients - pumpkin, canola oil, egg, milk, and vanilla.
- In another bowl, combine the dry ingredients - flour, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice.
- Pour the dry ingredients into the wet, and stir until just combined.
- Spoon mixture into donut pans (or pour into storage bag and cut one corner to pipe the batter into the pans).
- Bake for 8 - 10 minutes, or until toothpick comes out clean when inserted. Remove to cooling racks.
- For the topping: Melt butter in small dish. Combine cinnamon and sugar in another dish. Place each donut in butter and get one side wet. Then dip that side in cinnamon and sugar, and place back on cooling racks.
- These are best fresh, but you can store them on the counter (or in the refrigerator) in an airtight container for several days.