Baked Pumpkin Cake Donuts Recipe
Introduction
These Baked Pumpkin Cake Donuts are a delightful treat for autumn or any time you crave something soft and spiced. They’re easy to make, moist, and perfect for breakfast or a cozy snack.
Ingredients
- 1 cup pumpkin purée
- 2 cups all-purpose flour
- 1 cup sugar
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/4 cup butter, melted
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a donut pan thoroughly with butter or non-stick spray.
- Step 2: In a large bowl, whisk together the pumpkin purée, eggs, milk, sugar, and melted butter until well combined.
- Step 3: Add the all-purpose flour, pumpkin pie spice, and baking powder to the wet ingredients. Stir gently until the batter is smooth and free of lumps.
- Step 4: Spoon the batter evenly into the prepared donut pan, filling each cavity about three-quarters full.
- Step 5: Bake in the preheated oven for 15–18 minutes, or until the donuts are set and lightly golden around the edges.
- Step 6: Allow the donuts to cool for a few minutes in the pan, then transfer to a wire rack to cool completely. Glaze or dust with sugar if desired before serving.
Tips & Variations
- Use canned pumpkin purée if fresh pumpkin isn’t available—just ensure it’s pure pumpkin, not pie filling.
- For extra flavor, add a teaspoon of vanilla extract to the wet ingredients.
- Try glazing the donuts with a simple powdered sugar glaze or sprinkle with cinnamon sugar for added sweetness.
- Make these vegan by substituting eggs with flax eggs and using plant-based milk and butter alternatives.
Storage
Store the donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To reheat, warm them in the microwave for 10–15 seconds or in a low oven until just warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use pumpkin pie filling instead of pumpkin purée?
It’s best to use pure pumpkin purée because pumpkin pie filling contains added spices and sugars, which can alter the recipe’s flavor and texture.
Can I make these donuts without a donut pan?
Yes, you can bake the batter in a muffin tin to make pumpkin cake muffins instead. Adjust baking time as needed, usually around 18–20 minutes.
PrintBaked Pumpkin Cake Donuts Recipe
These Baked Pumpkin Cake Donuts are a delightful fall treat, combining the rich, moist texture of cake donuts with the warm spices of pumpkin pie spice. Perfectly soft and lightly sweetened, these donuts are baked instead of fried, making them a healthier and easy-to-make alternative to traditional donuts. Enjoy them glazed, dusted with sugar, or plain with your favorite coffee or tea.
- Prep Time: 10 minutes
- Cook Time: 15-18 minutes
- Total Time: 25-28 minutes
- Yield: 10–12 donuts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Donut Batter
- 1 cup pumpkin purée
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 large eggs
- 1/4 cup milk
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/3 cup unsalted butter, melted
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and generously grease a donut pan to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the pumpkin purée, eggs, milk, granulated sugar, and melted butter until the mixture is smooth and well combined.
- Add Dry Ingredients: Gradually stir in the all-purpose flour, pumpkin pie spice, and baking powder into the wet mixture. Stir gently until the batter is smooth and no flour streaks remain, but avoid overmixing.
- Fill Donut Pan: Spoon the batter evenly into the prepared donut pan, filling each cavity about three-quarters full to give space for the donuts to rise.
- Bake Donuts: Place the pan in the preheated oven and bake for 15 to 18 minutes, or until the donuts are set, a toothpick inserted comes out clean, and they are lightly golden on top.
- Cool and Serve: Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, optionally glaze them with your favorite icing or dust with powdered sugar.
Notes
- Make sure not to overmix the batter to keep the donuts tender and light.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if preferred.
- For a dairy-free version, use a plant-based milk and butter substitute.
- Glaze options include a simple powdered sugar glaze or a cream cheese frosting for added richness.
- Store donuts in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: pumpkin donuts, baked donuts, pumpkin spice, fall desserts, cake donuts, homemade donuts
