Description

A healthier alternative to fried donuts, these tender and spiced baked pumpkin donuts are packed with warm autumn flavors. Perfectly moist inside with a crisp cinnamon-sugar coating, they’re a cozy treat ready in under 30 minutes.

Ingredients

Scale

2 cups all-purpose flour (or 1¾ cups flour + ¼ cup almond flour)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
1½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¾ cup brown sugar, packed
½ cup granulated sugar
⅓ cup melted butter (or coconut oil)
2 large eggs, room temperature
1 cup pumpkin puree
For the Coating:
½ cup granulated sugar
1 teaspoon ground cinnamon
3 tablespoons melted butter

Instructions

Preheat oven to 350°F (175°C) and grease a donut pan.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
In another bowl, whisk brown sugar, granulated sugar, and melted butter until smooth. Add eggs one at a time, whisking well, then stir in pumpkin puree.
Combine wet and dry ingredients, folding gently until just combined.
Fill donut cavities ⅔ full with batter and bake for 12–14 minutes, until a toothpick inserted comes out with moist crumbs.
Cool for 2 minutes, transfer to wire rack. While still warm, brush with melted butter and roll in cinnamon-sugar coating.

Notes

Do not overmix the batter to keep donuts light and fluffy. Ensure pumpkin puree is not pumpkin pie filling. For gluten-free, use a 1:1 gluten-free flour blend. Room temperature eggs help create a smooth batter.

Prep Time: 15 minutes
Cook Time: 14 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 185
Sugar: 18g
Sodium: 220mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

Keywords: pumpkin donuts, baked donuts, fall desserts, pumpkin spice recipe, easy pumpkin donuts