This Baked Pumpkin Doughnuts is one of those recipes you'll find yourself making over and over again. It's simple, delicious, and always gets rave reviews. Whether you're a beginner or a seasoned cook, you're going to love how easy and tasty this turns out!
Did You Know?
Pro Tips
Frequently Asked Questions
1. Do I need a special pan for baked doughnuts?
Yes — a doughnut pan with 6 cavities is needed to create the classic ring shape. Wilton and Nordic Ware make reliable pans. Without one, you can make doughnut holes in a mini muffin tin.
2. What makes baked doughnuts different from fried?
Baked doughnuts are lighter, more cake-like, and lower in fat than fried. They have a tender, moist crumb rather than the crispy-chewy texture of traditional fried doughnuts.
3. What temperature and time for baked pumpkin doughnuts?
350 degrees for 10-12 minutes until a toothpick comes out clean. Baked doughnuts cook fast — overbaking makes them dry and crumbly. Check at 10 minutes.
4. How do I fill the doughnut pan without making a mess?
Transfer the batter to a zip-top bag and snip off a corner, or use a piping bag. Pipe the batter into the cavities, filling about ⅔ full. This is much neater than spooning.
5. What coating is best for pumpkin doughnuts?
Brush warm doughnuts with melted butter, then roll in cinnamon sugar. The warm butter helps the sugar adhere. A maple glaze or cream cheese glaze are other excellent options.
6. Should I use canned or fresh pumpkin?
Canned pure pumpkin puree (not pie filling) gives the most consistent results. About ¾ cup is standard per batch of 12 doughnuts.
7. What spices go in pumpkin doughnuts?
Cinnamon, nutmeg, ginger, allspice, and cloves — the classic pumpkin spice blend. Use about 2 teaspoons total, heavy on the cinnamon.
8. How do I get the doughnuts out of the pan?
Let them cool in the pan for 5 minutes, then invert onto a wire rack. If they stick, run a thin knife around the edges. Greasing the pan well with baking spray prevents sticking.
9. Can I make these ahead of time?
Baked doughnuts are best eaten the day they are made. Store at room temperature in an airtight container for up to 2 days. The coating softens overnight but they still taste great.
10. Can I freeze baked pumpkin doughnuts?
Freeze unglazed doughnuts for up to 2 months. Thaw at room temperature, warm briefly in a 300 degree oven, then add the cinnamon sugar coating or glaze fresh.
Watch How to Make This
Baked Pumpkin Doughnuts
Ingredients
Method
- Preheat oven to 350°F.
- Whisk flour, pumpkin pie spice, baking powder, and salt in a medium bowl.
- Beat pumpkin puree, sugar, vegetable oil, butter, vanilla, and eggs in a large bowl until smooth.
- Add flour mixture to pumpkin mixture and beat until just combined.
- Fill three 6-cup nonstick doughnut pans so each mold is almost full. Smooth tops with a moistened finger.
- Bake until a wooden pick inserted in center comes out clean, about 15 minutes. Invert onto a cooling rack.
- For topping: stir sugar and cinnamon in a shallow bowl. Brush each doughnut with melted butter, then dip in cinnamon sugar to coat. Serve warm or at room temperature.
Notes
Best enjoyed freshly baked. Refrigerate leftovers in an airtight container for up to 1 week. To freeze, freeze baked doughnuts without topping in a single layer on a lined sheet pan, then transfer to a freezer-safe bag for up to 2-3 months. Thaw overnight in fridge, warm in microwave, then add glaze when ready.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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