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Rocco Fuhrman

Baked Pumpkin Donuts

Savor autumn's embrace with these delightful Baked Pumpkin Donuts, offering incredible moisture, a fluffy texture, and warm spices. Bursting with real pumpkin, these donuts make wholesome snacking easy and are ideal for busy parents seeking a guilt-free treat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups All-Purpose Flour
  • ½ cup Granulated Sugar
  • ¼ cup Brown Sugar
  • 2 teaspoons Baking Powder
  • 1 teaspoon Baking Soda
  • 1 ½ teaspoons Ground Cinnamo
  • 1 teaspoon Pumpkin Pie Spice
  • ½ teaspoon Salt
  • 1 cup Canned Pumpkin Puree
  • ½ cup Milk
  • 1 Large Egg
  • ¼ cup Melted Unsalted Butter or Oil
  • 1 teaspoon Vanilla Extract
  • Optional Glaze: 1 cup powdered erythritol, 2-3 tablespoons unsweetened almond milk, ½ teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C) and lightly grease your donut pan(s).
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
  3. In a separate bowl, whisk together the pumpkin puree, milk, egg, melted butter (or oil), and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
  5. Spoon the batter into the prepared donut cavities, filling each about two-thirds full.
  6. Bake for 12-15 minutes or until a wooden skewer comes out clean.
  7. Cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.
  8. For the optional glaze, whisk together powdered erythritol, almond milk, and vanilla, then dip each donut top and set back on the wire rack.

Notes

Store unglazed donuts in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to 5 days. Donuts freeze well for 2-3 months.