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Stack of three baked pumpkin donuts coated in cinnamon sugar, with the top donut showing a bite taken out.
Daniel

Baked Pumpkin Donuts

Tender, warmly spiced cake donuts packed with real pumpkin and coated in cinnamon sugar for a fall morning treat without the fryer.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 35 minutes
Servings: 12 donuts
Course: Breakfast, Dessert
Cuisine: American
Calories: 198
Ingredients Equipment Method Notes

Ingredients
  

For the Donuts
  • 1.75 cups all-purpose flour spooned and leveled
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.75 tsp kosher salt
  • 2 tsp pumpkin pie spice
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 0.5 cup packed light brown sugar
  • 1 large egg room temperature
  • 0.25 cup whole milk
  • 3 tbsp unsalted butter melted and slightly cooled
  • 1 tsp vanilla extract
For the Coating
  • 0.5 cup granulated sugar
  • 1.5 tsp ground cinnamon
  • 4 tbsp unsalted butter melted

Equipment

  • Donut pan (2 standard 6-cavity pans or bake in batches)
  • Large mixing bowls
  • Whisk
  • Pastry brush or spray oil
  • Cooling Rack

Method
 

Prep
  1. Preheat oven to 350F. Thoroughly grease two 6-cavity donut pans with butter or nonstick spray, making sure to coat the center posts well so donuts release cleanly.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until evenly combined.
  3. In a large bowl, whisk pumpkin puree, brown sugar, egg, milk, melted butter, and vanilla until smooth and no brown sugar lumps remain.
  4. Add dry ingredients to wet and fold with a rubber spatula just until no streaks of flour remain - do not overmix. Transfer batter to a piping bag or zip-top bag with corner snipped, and pipe into donut cavities filling about three-quarters full.
  5. Bake until donuts spring back when lightly pressed and a toothpick comes out clean, 11 to 13 minutes. Let cool in pans for 5 minutes, then turn out onto a wire rack.
Coat
  1. While donuts cool slightly, mix granulated sugar and cinnamon in a shallow bowl. Brush warm donuts all over with melted butter, then dredge in cinnamon sugar to coat completely. Return to rack and let set for 10 minutes before serving.

Notes

For the best texture, do not overmix the batter - stir just until the flour disappears. If you only have one donut pan, bake in two batches and cool the pan completely between batches or the second set will spread too much. These keep well for 2 days in an airtight container; revive slightly stale donuts with 10 seconds in the microwave.