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Soft, fluffy baked pumpkin donuts coated in cinnamon sugar, ready in about 30 minutes. A simple homemade fall treat with warm pumpkin and cozy spices.

Ingredients

Scale
  • 1/4 cup vegetable oil
  • 2 eggs
  • 3/4 cup sugar
  • 3/4 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3 tablespoons sugar (for coating)
  • 2 teaspoons ground cinnamon (for coating)

Instructions

  1. Preheat your oven to 350°F and spray the donut pan well with nonstick spray.
  2. In a large bowl, whisk together vegetable oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder, and vanilla extract until smooth and combined.
  3. Stir in all-purpose flour until the batter is smooth.
  4. Transfer the batter to a large zip-top bag, snip a small corner, and pipe or spoon into each donut cavity, filling about three-quarters full.
  5. Bake at 350°F for 15 to 17 minutes, or until a toothpick inserted comes out clean.
  6. While the donuts bake, mix the 3 tablespoons sugar and 2 teaspoons ground cinnamon together in a large plastic bag for coating.
  7. Remove the donuts from the oven and let them cool in the pan for about 5 minutes.
  8. Carefully remove the donuts from the pan.
  9. Place one warm donut at a time into the cinnamon sugar bag and shake gently to coat evenly.
  10. Set coated donuts aside to cool completely before serving or storing.

Notes

This recipe yields twelve 3-inch donuts or six larger donuts. If making larger donuts, bake for 23 to 35 minutes, watching carefully to avoid overbaking., Avoid overfilling the donut pan; fill each cavity about 3/4 full to maintain shape and prevent overflow., Coat the donuts while still warm (about 5 minutes out of the oven) for best cinnamon sugar sticking., Donut batter can be prepared the night before and stored in the refrigerator until ready to bake.

Nutrition

Find it online: https://gingerbaking.com/baked-pumpkin-donuts/