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Moist Baked Pumpkin Donuts

A stack of four golden brown baked pumpkin donuts generously coated in cinnamon sugar, resting on a white plate.
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A simple recipe for moist, spiced pumpkin donuts baked instead of fried, with options for a cinnamon sugar coating or a brown sugar glaze.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 3/4 cup pumpkin puree
  • 1/4 cup milk
  • 1/4 cup melted unsalted butter
  • 1 teaspoon vanilla extract
  • For Cinnamon Sugar Coating: 1/2 cup granulated sugar and 1 tablespoon ground cinnamon
  • For Brown Sugar Glaze: 1 cup powdered sugar, 1/4 cup melted butter, 2 tablespoons brown sugar, 1 teaspoon vanilla extract, 1-2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 12-cup donut pan well.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
  3. In a separate medium bowl, whisk together the granulated sugar, brown sugar, egg, pumpkin puree, milk, melted butter, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently until just combined; do not overmix the batter.
  5. Spoon or pipe the batter into the prepared donut pan, filling each mold about two-thirds full.
  6. Bake for 9 to 11 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove the donuts from the oven and let them cool in the pan for 5 minutes before carefully transferring them to a wire rack to cool completely.
  8. Prepare the coating or glaze while the donuts cool.
  9. For Cinnamon Sugar Coating: Combine 1/2 cup sugar and 1 tablespoon cinnamon in a shallow dish. While the donuts are still slightly warm, dip both sides into the mixture.
  10. For Brown Sugar Glaze: Whisk together powdered sugar, melted butter, brown sugar, vanilla, and milk until smooth. Drizzle or dip the cooled donuts into the glaze.

Notes

  • If you do not have a donut pan, you can bake this batter in a standard muffin tin for about 18-20 minutes to make pumpkin cake bites.
  • For the best flavor, use pure pumpkin puree, not pumpkin pie filling.
  • If you want a maple glaze, substitute 1 tablespoon of milk in the glaze recipe with maple extract or a small amount of real maple syrup.

Nutrition

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