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Baked Pumpkin Donuts

These soft and fluffy baked pumpkin donuts are the perfect seasonal treat. Flavored with warm spices and topped with a delightful glaze, they are easy to make and healthier than their fried counterparts.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 150 kcal

Equipment

  • 1 oven
  • 1 donut pan (12-cavity)
  • 2 mixing bowls
  • 1 whisk
  • 1 spatula
  • 1 measuring cups
  • 1 measuring spoons
  • 1 cooling rack
  • 1 piping bag or ziplock bag (optional for glazing)

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup pumpkin puree Not pumpkin pie filling.
  • 0.75 cups granulated sugar
  • 0.33 cups vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon ground cloves
  • 1 cup powdered sugar
  • 2-3 tablespoons milk
  • 0.5 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease the donut pan with cooking spray or butter.
  • In a large bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
  • In another bowl, combine the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Stir until evenly mixed.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  • Spoon the batter into the prepared donut pan, filling each cavity about ⅔ full. You can also use a piping bag for a neater approach.
  • Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the donuts to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.
  • To make the glaze, whisk together powdered sugar, milk, and vanilla extract in a bowl until smooth and desired consistency is reached.
  • Once the donuts have cooled, dip the tops in the glaze or drizzle it over the donuts. Let the glaze set before serving.

Notes

Store leftover donuts in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Feel free to sprinkle some cinnamon or pumpkin spice on top of the glaze for an extra touch.
You can also add chocolate chips or nuts to the batter for a twist.