Can I make these donuts without a donut pan?

Absolutely! You can make these as donut muffins in a standard 12-cup muffin pan. Fill each cup about 2/3 full and bake for 18-20 minutes. You can also make mini donuts in a mini muffin pan, baking for about 8-9 minutes.

Can I use homemade pumpkin puree instead of canned?

Yes, homemade pumpkin puree works wonderfully in this recipe. Just make sure to drain it well if it seems watery, as excess moisture can affect the texture of your donuts.

How do I know when my donuts are perfectly baked?

The tops should spring back when lightly touched, and the edges will be slightly browned. If you insert a toothpick, it should come out clean or with just a few moist crumbs.

Can I make these gluten-free?

Yes! Replace the all-purpose flour with your favorite cup-for-cup gluten-free flour blend. The texture may be slightly different, but they'll still be delicious.

Baked Pumpkin Donuts Recipe

Name: Baked Pumpkin Donuts Recipe
Prep time: 20 min
Cook time: 11 min
Total time: 45 min
Cuisine: American
Ingredients: 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled); 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 and 1/2 teaspoons ground cinnamon; 1 teaspoon store-bought or homemade pumpkin pie spice; 1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil); 3/4 cup (150g) packed light or dark brown sugar; 2 large eggs, at room temperature; 1 cup (227g) fresh or canned pumpkin puree; 1/3 cup (80ml) milk; 1 teaspoon pure vanilla extract; 3/4 cup (150g) packed light or dark brown sugar; 1/4 cup (60ml) milk; 1 tablespoon (14g) unsalted butter; 1/2 teaspoon pure vanilla extract; 1 and 1/2 cups (175g) sifted confectioners’ sugar; Pinch of salt, to taste; Chopped nuts (e.g. walnuts, pecans), toasted coconut, toffee, or a sprinkle of cinnamon or pumpkin pie spice

Description

Deliciously soft, baked pumpkin donuts bursting with warm spices and topped with a luscious brown sugar icing. This recipe is perfect for fall treats or any time you crave a cozy dessert. Easy to make, no frying required, and customizable with your favorite toppings!

Ingredients

Units Scale

Dry Ingredients

1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon store-bought or homemade pumpkin pie spice

Wet Ingredients

1/2 cup (120ml) vegetable oil (or canola oil or melted coconut oil)
3/4 cup (150g) packed light or dark brown sugar
2 large eggs, at room temperature
1 cup (227g) fresh or canned pumpkin puree
1/3 cup (80ml) milk
1 teaspoon pure vanilla extract

Brown Sugar Icing

3/4 cup (150g) packed light or dark brown sugar
1/4 cup (60ml) milk
1 tablespoon (14g) unsalted butter
1/2 teaspoon pure vanilla extract
1 and 1/2 cups (175g) sifted confectioners’ sugar
Pinch of salt, to taste

Optional Toppings

Chopped nuts (e.g. walnuts, pecans), toasted coconut, toffee, or a sprinkle of cinnamon or pumpkin pie spice

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Oven and Donut Pan
Preheat your oven to 350°F (177°C). Spray your donut pan with non-stick spray and set it aside. This ensures the donuts don’t stick to the pan during baking.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. This step helps evenly distribute the leavening agents and spices.
Combine the Wet Ingredients
In a medium bowl, whisk together the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract until fully combined.
Combine Wet and Dry Ingredients
Gradually pour the wet ingredients into the bowl of dry ingredients. Gently fold everything together using a spatula until no flour pockets remain. Be careful not to overmix, as this can lead to dense donuts.
Fill the Donut Pan
Spoon the batter into the prepared donut cavities. For an easier method, transfer the batter into a large zip-top bag, snip off one corner, and pipe the batter into each cavity, filling them halfway.
Bake the Donuts
Bake for 10-11 minutes, or until the tops are lightly browned and bounce back when pressed gently. If making mini donuts, bake for 8-9 minutes. Allow the donuts to cool in the pan for 2 minutes before transferring to a wire rack.
Prepare the Icing
In a medium saucepan over medium heat, combine the brown sugar, milk, and butter, stirring until smooth. Bring the mixture to a simmer and let it cook for 1 minute. Remove from heat and whisk in the vanilla extract and sifted confectioners’ sugar. Add a pinch of salt if desired. Let the icing cool for 5 minutes to slightly thicken.
Dip and Decorate
Dip the tops of the cooled donuts into the icing, allowing any excess icing to drip off. Place the donuts on a wire rack over a baking sheet. Add optional toppings while the icing is still wet. If applying the icing lightly, it will set within an hour.
Store or Serve
Enjoy immediately, or store tightly covered at room temperature for 1-2 days or in the refrigerator for up to 1 week.

Notes

Donut Pan Alternative: Don’t own a donut pan? Make donut muffins in a 12-cup muffin pan and follow the baking instructions for pumpkin muffins. Top warm muffins with icing.
Freezing Instructions: Donuts, whether plain or iced, freeze well for up to 2-3 months. Thaw them overnight in the fridge, then warm briefly in the microwave before serving.
Pumpkin Pie Spice Substitute: If unavailable, combine 1/4 teaspoon each of ginger, nutmeg, cloves, and allspice.
Milk Options: Any milk works—dairy or plant-based. Almond milk, whole milk, and skim milk have been successfully tested.
Custom Toppings: Experiment with sprinkles, nuts, toasted coconut, or even cinnamon sugar as an alternative to icing.

Nutrition

Serving Size: 1 donut
Calories: 230
Sugar: 18g
Sodium: 150mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg