Baked Pumpkin Donuts

5 from 9 votes

Soft and tender crumb, perfectly moist pumpkin donuts bursting with pumpkin spice goodness, coated with sweet cinnamon sugar.

Prep Time25

Cook Time15

Total Time40

Course: Breakfast, Dessert

Servings: donuts

Author: Demeter Trieu

Equipment

2 Donut Pan
1 Pastry Bag to fill the donut pan much more easily

Ingredients

Dry Ingredients

1 ½ cups all-purpose flour
1 teaspoon pumpkin pie spice
¼ teaspoon ground cinnamon
1 ½ teaspoons baking powder
¼ teaspoon salt

Wet Ingredients

2 eggs
¼ cup unsalted butter melted
¾ cup pumpkin puree
¼ cup sugar
¼ cup pure maple syrup
1 teaspoon vanilla extract

Cinnamon Sugar Coating

Cinnamon Sugar Coating – you’ll only end up using about ½ or less of this, but we’re making extra to make it easier to dip!
¼ cup cane sugar
¼ teaspoon ground cinnamon
¼ cup unsalted butter

Instructions

Preheat oven to 350°F. Set aside two 6-cavity, nonstick donut pans. No need to grease these pans as it will create overly moist donuts.
Whisk together all Dry Ingredients in medium bowl: flour, pumpkin pie spice, cinnamon, baking powder, and salt.
Whisk together all Wet Ingredients in large bowl: eggs, melted butter, pumpkin puree, sugar, maple syrup, and vanilla.
Add dry ingredients to the wet ingredients bowl. Whisk together to combine, being careful not to over mix, only going until no flour patches remain. The batter will be very thick.
Pour or pipe batter into crevices of donut pan until they’re almost full for larger donuts; for smaller ones, fill about half way and reduce baking time. Using a spoon, smooth batter into an even layer.
Bake for 12-16 minutes. Mine took 14 minutes. Donuts are done when you can stick a toothpick into the thickest part of the donut, and it comes out clean.
Overturn donut pan onto a cooling rack. Shake the pan (upside down) until the donuts pop out. Cool directly on rack for 30 minutes.
Whisk sugar and cinnamon together in a shallow bowl until well mixed. Use a spoon to scoop cinnamon to the top of the bowl.
Melt butter in the microwave or on the stovetop. Using a pastry brush, brush butter all over the donut to coat. Roll donuts in cinnamon sugar coating. Also try delicious maple glaze on these donuts. Enjoy!
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Notes

Storing Instructions: Donuts are best on the first day. If serving later, keep donuts for up to 1 week in an airtight container, not rolling in butter and cinnamon sugar coating until right before serving (the sugar will dissolve after a few hours).

To Freeze: Store donuts in a freezer-friendly container in the freezer for 1-3 months. Best if rolled in sugar and butter right before serving, but can be coated and enjoyed after thawing for about 10 minutes at room temperature.

Nutrition