Easy Baked Pumpkin Donuts
Delightfully spiced and moist, these Easy Baked Pumpkin Donuts bring the flavors of autumn to your kitchen with minimal fuss and no frying required.
Ingredients
Dry Ingredients
- 210 g all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg (freshly ground preferred)
- ½ tsp ground ginger
- ¼ tsp ground allspice
- ¼ tsp ground cloves
- ½ tsp salt
Wet Ingredients
- 240 g canned pumpkin puree (Libby’s preferred)
- 57 g salted butter, melted (½ stick / 4 Tbsp)
- 60 ml vegetable oil
- 100 g granulated sugar
- 100 g light brown sugar
- 2 large eggs (room temperature)
- 60 ml whole milk (room temperature)
- 1 tsp vanilla extract
Instructions
Preparation
- Gather all your ingredients and tools. Preheat the oven to 350°F (175°C) and grease two or three 6-count donut pans.
- In a medium bowl, combine the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ginger, allspice, cloves, and salt. Whisk until well mixed. Set aside.
- In a large bowl, whisk together the pumpkin puree, melted butter, vegetable oil, granulated sugar, brown sugar, eggs, milk, and vanilla extract until well incorporated and thickened.
- Gradually add the dry ingredients to the wet mixture, whisking gently until just combined.
- Fill each donut cavity about ¾ full with the batter, using a spoon or piping bag.
- Gently tap the filled pans on the counter to remove any air bubbles.
Baking
- Place the pans in the preheated oven and bake for 10-14 minutes, or until they turn golden and a toothpick comes out with a few moist crumbs.
- Allow the donuts to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
Topping
- Melt some unsalted butter and stir in extra vanilla extract. In another bowl, mix together granulated sugar, cinnamon, nutmeg, and ginger.
- While the donuts are warm, brush or dip them in the melted butter, then roll in the sugar-spice mixture.
Notes
Store donuts at room temperature in an airtight container for up to 3 days or refrigerate for up to 1 week. For longer storage, freeze in an airtight container for 2-3 months. Reheat by microwaving for 10-15 seconds.