Nothing says Fall like the first bite of pumpkin-flavored goodness like these delicious baked pumpkin donuts. Pumpkin-flavored desserts are my favorite and we have so many amazing pumpkin recipes on this site. This new baked pumpkin donut recipe is no exception. Biting into a pumpkin donut fresh from the oven takes you right to the pumpkin patch, the barn rope swing, the hay slides, the petting farm. It’s the perfect way to welcome Fall, celebrate Thanksgiving breakfast, or enjoy a warm afternoon snack.
To make the baked pumpkin donuts, you will first need a donut baking pan. This cute fluted donut pan is reminiscent of pumpkins and is what I would buy if I didn’t already have these. If you plan to do more pumpkin baking be sure to check out this list of pumpkin-shaped pans!
To start, you will want to cream the butter, sugar, and brown sugar before adding the other liquid ingredients: eggs and vanilla. After this, the pumpkin is added, with the seasoning.
For the final ingredient, you will want to mix the flour and baking soda together and then fold it into the liquid mix. This is an important step to keep the baked pumpkin donuts light and fluffy. To fold flour, use a flat spatula and gently turn the flour into the mixture with a flipping motion until all the flour is incorporated. If you must use a mixer, keep it on the lowest possible setting, and go very slowly, and make sure the ingredients are barely mixed. Do not over mix.
Make sure to spray your pan with non-stick cooking spray before you put the pumpkin mixture into the pan using a plastic baggy. Fifteen minutes later, you will be enjoying warm baked pumpkin donuts with your family! To mix things up, you can toss the warm donuts in a cinnamon/sugar mixture, or powdered sugar, or add a simple glaze.
Delicious Baked Pumpkin Donuts
- ½ cup unsalted butter
- ½ cup sugar
- ½ cup light brown sugar
- 2 eggs, room temperature
- 1 ½ teaspoon vanilla
- 15 ounces canned pumpkin
- ¾ teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- Preheat oven to 350 degrees.
- Cream butter and sugars. Add in eggs and vanilla and blend.
- Stir in pumpkin and seasonings.
- Fold in flour and baking powder until just mixed.
- Spray a donut baking pan with non-stick cooking spray.
- Pour batter into a Ziploc bag. Cut one corner off.
- Squeeze batter into donut pan, filling most of the way full for each donut.
- Bake for 12 -15 minutes until a baking tester comes out clean.
Makes 18-22 donuts.
Ana Willis at TheyCallMeBlessed.org says
These look delicious, Amy!!
I can’t wait to make some.