Baked Pumpkin Doughnuts Recipe

These easy Baked Pumpkin Doughnuts are made with real pumpkin puree and warming pumpkin pie spice for a classic autumn flavor. This recipe creates a perfectly soft and moist cake doughnut that is finished with a sweet cinnamon-sugar coating. Ideal for a crisp October morning in Tunis, this recipe makes 16 doughnuts, perfect for sharing with family and friends.

Baked Pumpkin Doughnuts Ingredients

Doughnuts:

• 2 cups all-purpose flour
• 2 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon kosher salt
• One 15-ounce can pumpkin puree
• 1 1/2 cups sugar
• 1/3 cup vegetable oil
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1 teaspoon vanilla extract
• 3 large eggs

Topping:

• 3/4 cup sugar
• 2 teaspoons ground cinnamon
• 3 tablespoons unsalted butter, melted

How To Make Baked Pumpkin Doughnuts

1. Prepare the oven and pans. Preheat the oven to 350°F (175°C). Lightly grease three 6-cup nonstick doughnut pans for easy release.
2. Combine the dry ingredients. In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, and kosher salt.
3. Mix the wet ingredients. In a separate large bowl, beat the pumpkin puree, sugar, vegetable oil, melted butter, vanilla, and eggs together with a mixer until the mixture is smooth and well combined.
4. Make the batter. Add the flour mixture to the wet pumpkin mixture. Beat on low speed until the ingredients are just combined. Be careful not to overmix the batter.
5. Fill the doughnut pans. Carefully spoon or pipe the batter into the doughnut pans, filling each mold almost to the top. To make this easier and less messy, you can use a piping bag or a large zip-top bag with one corner snipped off. Smooth the tops with a moistened finger if needed.
6. Bake the doughnuts. Place the pans in the oven and bake for about 15 minutes. The doughnuts are done when a wooden pick inserted into the center comes out clean. Let them cool in the pan for a few minutes before inverting them onto a cooling rack.
7. Prepare the topping. While the doughnuts are still warm, stir the sugar and cinnamon together in a shallow bowl.
8. Coat the doughnuts. Working one at a time, use a pastry brush to coat a warm doughnut all over with melted butter. Immediately dip the buttered doughnut into the cinnamon-sugar mixture, turning to coat all sides. Repeat with the remaining doughnuts. Serve warm or at room temperature.

Recipe Tips

• Don’t Overmix: For a light and tender cake doughnut, mix the batter only until the flour is no longer visible. Overmixing can develop the gluten in the flour, resulting in dense, tough doughnuts.
• Use a Piping Bag: The easiest and cleanest way to fill a doughnut pan is with a piping bag. If you don’t have one, a large plastic zip-top bag works perfectly—just fill it with batter and snip off a corner.
• Grease Your Pans: Even if your doughnut pans are nonstick, a light coating of baking spray or melted butter will guarantee that your doughnuts pop out perfectly without sticking.
• Coat While Warm: The cinnamon-sugar topping sticks best to the doughnuts while they are still warm. The melted butter soaks in slightly and acts as the perfect glue for the delicious coating.

What To Serve Baked Pumpkin Doughnuts

These baked pumpkin doughnuts are a perfect autumn breakfast or afternoon snack. They are absolutely delicious on their own but pair wonderfully with a hot beverage. Enjoy them with a freshly brewed coffee, a frothy cappuccino, or a spiced chai latte. For kids and adults alike, a cold glass of milk or a warm mug of apple cider is a classic and cozy choice.

How To Store Baked Pumpkin Doughnuts Leftovers

• Room Temperature: These doughnuts are best enjoyed the day they are made but can be stored in an airtight container at room temperature for up to 2 days. The sugar coating may become slightly moist over time.
• Freeze: For longer storage, freeze the doughnuts before adding the butter and cinnamon-sugar topping. Let the baked doughnuts cool completely, then place them in a single layer in a freezer-safe bag or container. They will keep for up to 3 months. To serve, thaw at room temperature, then gently warm them and coat with the topping as directed.

Baked Pumpkin Doughnuts Nutrition Facts

• Calories: 285 kcal
• Total Fat: 12g
• Saturated Fat: 5g
• Cholesterol: 45mg
• Sodium: 180mg
• Total Carbohydrate: 42g
• Sugars: 25g
• Protein: 3g

Frequently Asked Questions

• What can I use if I don’t have a doughnut pan? If you don’t have a doughnut pan, you can bake this batter in a standard muffin tin. Fill the cups about two-thirds full and bake for 18-22 minutes, or until a toothpick comes out clean. You’ll have delicious pumpkin muffins instead!
• Can I make my own pumpkin pie spice? Yes, it’s easy! For this recipe, you can make your own by mixing 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of ground ginger, 1/4 teaspoon of ground nutmeg, and a pinch of ground allspice or cloves.
• Can I use a different topping? Absolutely. A simple glaze made from 1 cup of confectioners’ sugar and 2-3 tablespoons of milk or apple cider would be a delicious alternative to the cinnamon sugar.
• Why are my doughnuts dense instead of light? The most common cause of dense baked goods is overmixing the batter after adding the flour. To keep your doughnuts light and cakey, mix only until the wet and dry ingredients are just combined and no flour streaks remain.

Try More Recipes:

• Pumpkin Gingersnap Cheesecake With Salted Caramel Sauce Recipe
• Iced Pumpkin Cookies Recipe
• Pumpkin Banana Mousse Tart Recipe