Pumpkin Donuts
Baked Pumpkin Donuts Recipe: Soft, Spiced, and Perfect for Fall
Nothing says fall quite like a batch of freshly baked Pumpkin Donuts! These soft, spiced donuts are easy to make, bursting with pumpkin flavor, and finished with a sweet cinnamon sugar coating. Whether you’re a seasoned baker or new to baking, this recipe will bring cozy, autumn vibes to your kitchen in no time.
Why You’ll Love These Baked Pumpkin Donuts:
- Healthier Option: Baked instead of fried, making them lighter and lower in fat.
- Simple Ingredients: Pantry staples and pumpkin purée.
- Fall Flavors: Loaded with cinnamon, nutmeg, and pumpkin for that seasonal taste everyone loves.
Ingredients You’ll Need:
- For the Donuts:
- 1/4 cup melted butter
- 1 cup pumpkin puree (2/3 cup after liquid is removed)
- 1/3 cup plain greek yogurt (room temp)
- 1/3 cup milk (room temp) + 1 tsp vinegar, to make buttermilk
- 2 eggs (room temp)
- 2 tsp vanilla
- 1 Tbsp maple syrup
- 1.5 cups flour
- 3/4 tsp salt
- 1/3 cup light brown sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp nutmeg
- 1 tsp cinnamon
- Cinnamon/Sugar Coating:
- 1/3 cup melted butter
- 4.5 Tbsp sugar
- 3 tsp cinnamon
Step-by-Step Instructions:
- Remove plain greek yogurt, eggs, and milk from fridge and let come to room temperature (about 45 min)
- Preheat oven to 350°
- Add 1 tsp vinegar to milk and stir. Let sit 5 min to become buttermilk.
- Mix flour, salt, light brown sugar, baking soda, baking powder, nutmeg & cinnamon in large bowl.
- Mix butter, pumpkin puree, plain greek yogurt, buttermilk, eggs, vanilla, maple syrup in large bowl.
- Pour wet ingredient mixture into dry ingredients mixture and mix just until combined
- Add mixture into a piping bag (you can also use a gallon size ziplock bag). Tip: insert the piping (or ziplock) bag into a large tumbler and pull the edges down around the tumbler. Then add the donut mixture into the bag.
- Grease donut pan with non-stick spray (I like avocado oil).
- Cut a 2/3 in. hole in the tip of piping bag. Fill each donut cavity about 3/4 the way full.
- Bake for about 10 min, until butter knife is inserted into donut and comes out clean.
- Remove from oven and cool for 5 min. Then transfer to cooling rack.
- Melt butter in shallow dish. Combine cinnamon & sugar for coating in another shallow dish
- Dip each donut in melted butter on both sides. Then dip in cinnamon/sugar coating.
- Enjoy!
Tips for Perfect Baked Pumpkin Donuts:
- Don’t Overmix: Mixing too much can make the donuts tough – stir just until combined.
- Pumpkin Purée Only: Use pure pumpkin purée, not pumpkin pie filling, which has added sugar and spices.
- Try Different Coatings: Swap the cinnamon sugar for a maple glaze or powdered sugar for variety.
FAQ
- How do I store these donuts?
- Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Customize Your Pumpkin Donuts:
Want to put your own twist on these donuts? Try adding chocolate chips or chopped nuts to the batter, or top with a maple or vanilla glaze instead of cinnamon sugar. This recipe is easy to customize to your favorite flavors!
These baked Pumpkin Donuts are a delicious way to welcome the flavors of fall. With a quick prep and baking time, they’re perfect for busy mornings or cozy weekend baking. Give this recipe a try – you’ll fall in love with the soft texture and warm spices!
Pumpkin Donuts
These soft, baked Pumpkin Donuts are perfect for fall! Easy to make and coated in cinnamon sugar, they’re a cozy treat to enjoy with your favorite seasonal flavors.
Equipment
- Donut Pan
Ingredients
Ingredients:
- ¼ cup melted butter
- 1 cup pumpkin puree 2/3 cup after liquid is removed
- ⅓ cup plain greek yogurt room temp
- ⅓ cup milk (room temp) + 1 tsp vinegar to make buttermilk
- 2 eggs room temp
- 2 tsp vanilla
- 1 Tbsp maple syrup
- 1.5 cups flour
- ¾ tsp salt
- ⅓ cup light brown sugar
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp nutmeg
- 1 tsp cinnamon
Cinnamon/ Sugar Coating:
- ⅓ cup melted butter
- 4.5 Tbsp sugar
- 3 tsp cinnamon
Instructions
Directions:
- Remove plain greek yogurt, eggs, and milk from fridge and let come to room temperature (about 45 min)1/3 cup plain greek yogurt, 2 eggs, 1/3 cup milk (room temp) + 1 tsp vinegar
- Preheat oven to 350°
- Add 1 tsp vinegar to milk and stir. Let sit 5 min to become buttermilk.1/3 cup milk (room temp) + 1 tsp vinegar
- Mix flour, salt, light brown sugar, baking soda, baking powder, nutmeg & cinnamon in large bowl.1.5 cups flour, 3/4 tsp salt, 1/3 cup light brown sugar, 1/2 tsp baking soda, 1 tsp baking powder, 1/2 tsp nutmeg, 1 tsp cinnamon
- Mix butter, pumpkin puree, plain greek yogurt, buttermilk, eggs, vanilla, maple syrup in large bowl.1/4 cup melted butter, 1 cup pumpkin puree, 1/3 cup plain greek yogurt, 1/3 cup milk (room temp) + 1 tsp vinegar, 2 eggs, 2 tsp vanilla, 1 Tbsp maple syrup
- Pour wet ingredient mixture into dry ingredients mixture and mix just until combined
- Add mixture into a piping bag (you can also use a gallon size ziplock bag). Tip: insert the piping (or ziplock) bag into a large tumbler and pull the edges down around the tumbler. Then add the donut mixture into the bag.
- Grease donut pan with non-stick spray (I like avocado oil).
- Cut a 2/3 in. hole in the tip of piping bag. Fill each donut cavity about 3/4 the way full.
- Bake for about 10 min, until butter knife is inserted into donut and comes out clean.
- Remove from oven and cool for 5 min. Then transfer to cooling rack.
- Melt butter in shallow dish. Combine cinnamon & sugar for coating in another shallow dish4.5 Tbsp sugar, 3 tsp cinnamon
- Dip each donut in melted butter on both sides. Then dip in cinnamon/sugar coating.1/3 cup melted butter
- Enjoy!
1 thought on “Pumpkin Donuts”
These will really get you in the holiday spirit! Highly recommend!