Baked Pumpkin Donuts are soft, flavorful with the perfect amount of sweetness and all the Fall flavors in each bite.

These Pumpkin Donuts are easy and fun to make with your children.

From ever since my daughter saw the donut pan I purchase online, she was ready to make donuts.

She was ready to make a beautiful mess in the kitchen.

I must admit too that I was excited to bake some donuts too.

I have never done so before, so I was looking forward to the end results… that soft sugary circle dessert.

As it stated, these are baked and not fried.

Yes I know you are use to the fried version.

But these baked version are soft and fluffy just as the fried ones.

If you are not here for the cleaning up and counting the calories from deep frying, then I say go ahead and try the baked version.

Baked Pumpkin Donuts Topping Options

The most common donut topping is the Cinnamon Sugar coating.

It is so easy and so delicious.

My children loves this topping and the Vanilla Glaze.

So I did both toppings for this recipe, since we couldn’t decide on one topping.

However, some other toppings that are great for these pumpkin donuts are:

• Cream Cheese Glaze
• Maple Icing
• Maple Cinnamon Glaze

Can I make Muffins with this batter?

Yes, you may.

This batter is great to make 12 muffins.

Fill each muffin cup to about 3/4 way.

Bake for about 22 to 25 minutes or until a wooden toothpick is inserted in the middle and it comes out clean.

Can I freeze these Pumpkin Donuts?

Yes, you can freeze these Pumpkin Donuts.

Once they are cooled (without any topping), flash freeze them by lining a baking sheet with parchment paper.

Then place the donuts in a single layer without any topping on and let them freeze for 30 minutes.

Put them into a freezer friendly bag and freeze them in the freezer for up to 2 to 3 months.

When you are ready to serve them, allow them to thaw overnight and then warm them up in the microwave for about 10 seconds.

Then prepare your favorite topping for your donuts.

How to store these Pumpkin Donuts?

These Baked Pumpkin Donuts are the best on the day they are baked.

Nevertheless, if you have leftovers, it is best to store them on the counter top on a cooling rack, slightly covered for the air to circulates for about 1 to 2 days in a single layer.

Please note: If you put them in a sealed container, the sugar will melt by the next day and the donuts will get soggy.

Another option is to store them in the refrigerator for up to 3 days on a baking sheet in a single layer.

How to make Baked Pumpkin Donuts?

Firstly, sift and whisk all the dry ingredients in a large bowl.

Secondly, mix together all the wet ingredients except for the milk, in another large bowl.

Thirdly, pour the wet ingredients into the dry ingredients and mix together. Then add the milk and finish mixing.

Fourthly, pour the batter into a large Ziploc bag and then add to the donut cups. Smooth the top of the batter.

Finally bake the donuts and enjoy with your favorite donut toppings.

Baked Pumpkin Donuts Recipe

Ingredients

Pumpkin Donuts Batter

• 1 1/2 Pumpkin Puree (not Pumpkin Pie Filling)
• 1 cup Brown Sugar
• 3 Tablespoon Unsalted Butter
• 2 large Eggs
• 1 teaspoon Vanilla Extract
• 1/4 cup Milk
• 2 cups All Purpose Flour
• 2 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Nutmeg or fresh grated Nutmeg
• 1/2 teaspoon Ground Ginger
• 1/4 teaspoon Ground Cloves
• 1/2 teaspoon Ground Allspice

Cinnamon Sugar Coating

• 2 Tablespoon Unsalted Butter, melted
• 1/4 cup Granulated Sugar
• 1 teaspoon Ground Cinnamon

Vanilla Glaze

• 1 cup Powdered Sugar
• 3 Tablespoon Milk
• 1 teaspoon Vanilla Extract

Instructions

Making the Pumpkin Donuts Batter

1. Preheat oven to 350 degrees Fahrenheit. Lightly grease a donut pan with non-stick baking spray.
2. In a large bowl, sift the all purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, allspice and cloves and then whisk together. Set aside.
3. Add the pumpkin puree, brown sugar, melted butter, eggs and vanilla extract in another large bowl and mix together with a whisk.
4. Pour the wet ingredients to the dry ingredients and mix together. Then add the milk. If the batter is too dry, add a tablespoon of milk. I didn’t add any additional milk for this recipe.
5. Add the batter to the donut cups with a spoon. Another option I found easier is to add the batter to a large Ziploc bag and squeeze to one corner of the bag. Cut the corner off with a scissor and then pipe the batter to the donut cup, filling it about 2/3. You can also use a regular piping bag too. Smooth the top on the batter in each donut cups.
6. Bake for 15 to 18 minutes or until a wooden toothpick is inserted in one and it comes out clean.
7. Remove from the oven and allow to cool for about 5 minutes. Then remove the donuts from the pan and allow to finish cooling on a wire rack before adding the cinnamon sugar coating or vanilla glaze.

Making the Cinnamon Sugar Coating

1. In a medium bowl, add the cinnamon and sugar and mix together, until fully combined.
2. Melt the butter in another bowl.
3. Dip each donut into the melted butter and allow the extra butter to drip off. Another way is to brush the melted butter on the donuts. Then dip into the cinnamon sugar mixture, until fully coated.

To make the Vanilla Glaze

1. Add the powdered sugar, milk and vanilla extract in a medium bowl.
2. Whisk together, until fully combined.
3. Dip the top of each donut into the vanilla glaze and place on a wire rack on baking sheet lined with parchment paper, so the extra glaze drips off as it sets. You can add sprinkles or any other toppings on the top of the vanilla glaze before it sets.

Notes:

1. Using a large Ziploc bag or a regular pining bag is easier to fill each donut cup.
2. This batter can easily to bake as muffins if you don’t have any donut pans.
3. Instead of dipping the donuts into the melted butter, brush on the melted butter. Then dip into the cinnamon sugar mixture.
4. After dipping the donuts into the vanilla glaze, add sprinkles or any other toppings before it sets.
5. Store on a cooling rack slightly covered, so the air circulates. When you store the donuts in a sealed container, the sugar melts and gets soggy. Another option is in the refrigerator for up to 3 days on a baking sheet in a single layer.
6. Freeze the donuts without any topping on by flash freezing for 30 minutes first on a lined baking sheet. Then place them in a freezer friendly bag in the freezer for up to 3 months.

Additional Pumpkin Recipes

• Fluffy Pumpkin Pancakes
• Pumpkin Bread
• Pumpkin Streusel Cheesecake Bars
• Easy Pumpkin Caramel Sauce
• Pumpkin Soup

Please let me know what you think about these Baked Pumpkin Donuts in the comment section below.

Thank you for stopping by and please come back again.

Blessings and Love always as you carry on, on your YouNique Journey!