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Baked Pumpkin Donuts

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After making homemade Apple Cider Donuts this fall, I realized how easy homemade donuts can really be. My kids requested we try out pumpkin donuts, so after some tinkering I have a delicious recipe for you for Baked Pumpkin Donuts.

These Baked Pumpkin Donuts are light & fluffy, and full of cinnamon & pumpkin. Roll in cinnamon and sugar when warm for a perfect fall treat.

Once you have a donut pan, it’s as simple as making up a simple batter (basically like a cake batter), and baking for 9-10 minutes. That’s it! They are actually easier to make than muffins or cake or sweet breads. Barely any time in the oven. No need to make icing, just toss in cinnamon and sugar when they’re done.

They donuts are such a fun treat to have! Even though they’re basically like mini cakes, there’s something so fun about making homemade donuts together as a family. My kids love these Baked Pumpkin Donuts so much!

The only tool you’ll need that you may not have on hand for these is a donut pan. You can grab the ones I have here – or you can also find them at Target and lots of other stores.

Just make sure it’s a nonstick pan. This will help the donuts release easily and keep their shape.

Baked Pumpkin Donuts

These Baked Pumpkin Donuts are light & fluffy, and full of cinnamon & pumpkin. Roll in cinnamon and sugar when warm for a perfect fall treat.
Makes 24-36 donuts, depending on the size of donut pan used.


Pumpkin Donuts

  • 15 oz. pumpkin puree (about 2 cups)
  • 4 cups flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/4 cup oil
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 teaspoons vanilla
  • 1 cup buttermilk (can sub sour cream or plain yogurt)

Donut Topping

  • 2 cups white sugar
  • 1 teaspoon cinnamon


Pumpkin Donuts

  • Preheat oven to 350°F. Spray donut pan with nonstick cooking spray. Set aside.
  • Mix together dry ingredients and set aside.
  • In a large bowl, add eggs, oil, sugars, and vanilla. Mix well.
  • Then add buttermilk to mixture and mix until incorporated.
  • Next, slowly add combined dry ingredients to wet. Mix well.
  • Lastly, mix in pureed pumpkin.
  • Transfer batter to a large ziploc bag (I place the ziploc bag in a tall cup to hold it while I scoop the batter in).
  • Cut the corner of the ziploc bag off (about 1/2" thick).
  • Carefully squeeze the batter into the greased donut pan – about halfway full for each (they will rise up a lot).
  • Bake for 8-10 minutes until the tops spring back to the touch. Once cooked, remove from pan.

Donut Topping

  • While the donuts are baking, mix up the cinnamon and sugar mixture and pour onto a small baking sheet or pan.
  • If you coat the donuts in the cinnamon and sugar while they are warm, the cinnamon and sugar will stick without any oil. If you wait until they are cool to coat, just lightly spray the donuts with a little cooking spray and toss in cinnamon and sugar mixture. Make sure to coat the tops, bottoms, and rolls the sides too.
  • Enjoy! They taste great warm but also store well for a couple days in an airtight container.

Pumpkin Desserts are the best. Click here for more of my favorite pumpkin treats. I hope you love these Baked Pumpkin Donuts! Let me know if you make them and be sure to tag me @plumstreetcollective.

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