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Last Updated on September 16, 2021 by Aimee
This Baked Pumpkin Doughnuts Recipe is the most tender pumpkin doughnut you may ever taste! A light dusting of cinnamon sugar makes these the perfect fall treat. I really think you are going to love them!
How to make Baked Pumpkin Doughnuts
This recipe is so simple to make with ingredients you likely already have on hand. You’ll need:
- Canned Pumpkin Puree (not pumpkin pie filling)
- Large Eggs
- Baking Powder
- Pumpkin Pie Spice (or you can make your own)
- Granulated Sugar
- Oil (such as vegetable or canola, something neutral in flavor)
- All Purpose Flour
Whisk everything but the flour together until well incorporated. Then, add the flour and with a spatula, stir until smooth.
It should look like this.
Spray the doughnut pan lightly with cooking spray. I do this even though my pan is non stick. It just ensures that they release easily.
This step is optional because you certainly can use a spoon to fill the doughnut pan. However, a simple disposable pastry bag makes such easy work of filling the pan. Simply fill the bag with your batter, then twist the top so that the batter does not squeeze out the wrong end. Snip off the tip of the plastic pastry bag and squeeze to fill the pan.
te Give the pan a few taps on the counter to even out the batter and you are ready to bake!
Allow the doughnuts to cool slightly but while they are still warm, toss in a mixture of sugar and cinnamon. This really is not an exact measurement. If you prefer more cinnamon, feel free to add it.
CHEF’S NOTE: Do not coat more doughnuts than you plan to immediately consume as they will get soft. Store uncoated doughnuts in a lightly covered dish or freeze to enjoy later (see instructions below).
Aren’t they pretty? I must admit, I enjoyed these. Pumpkin is my all time favorite flavor and these were so light and fluffy and delicate. Just perfect!
Had to give you that bite shot. Yum!
Can I freeze Baked Pumpkin Doughnuts?
Yes! I’ve seen several methods across the Internet, but this one works best. I wrap each doughnut individually in waxed paper, taping it shut. Then, place into a freeze bag (or freezer safe container). Just defrost to room temperature, maybe give them a few seconds in the microwave and immediately toss in cinnamon sugar. Pumpkin Doughnuts any time your little heart desires 🙂
Be sure to label the bag and don’t forget to date them. Enjoy within three months.
Did you make my Baked Pumpkin Doughnuts Recipe? Leave me a comment below and let me know what you thought! You can also tag me on Instagram @aimee_stock I love seeing your creations!
Baked Pumpkin Doughnuts Recipe
- Doughnut Pan
- Disposable Pastry Bag (no tip required)
- 1/2 c Vegetable Oil
- 3 large Eggs
- 1 1/2 c Granulated Sugar
- 1 1/2 c Pumpkin Puree NOT pumpkin pie filling
- 1 1/2 tsp Prepared Pumpkin Pie Spice or you can make your own: 3/4 tsp Cinnamon plus 1/4 tsp EACH nutmeg and ginger
- 1 tsp Salt
- 1 1/2 tsp Baking Powder
- 1 3/4 c All Purpose Flour PLUS an additional 2 tbsp Flour
FOR THE CINNAMON SUGAR COATING:
- 1 tsp Cinnamon more or less to taste
- 1/4 c Granulated Sugar
- Preheat oven to 350 degrees and lightly mist the doughnut pan with cooking spray. Set aside.
- Mix all of the doughnut ingredients together with a whisk until very smooth. Switch to a spatula and add the flour. Stir until well combined but not over mixed.
- Fill a disposable pastry bag with the batter and twist the top to keep the batter in the bag. Snip the tip off the end of the bag and pipe into the doughnut pan. This is completely optional. Don't have a pastry bag? No worries. just use a spoon.
- Tape the pan on the counter top to even out the batter and then bake for 15-18 minutes or until a toothpick inserted comes out clean.
- Allow to cool for 10 minutes.
- Meanwhile, stir together cinnamon and sugar. Coat each doughnut in the cinnamon sugar and place on the cooling rack. Serve immediately. See notes in blog post for storing/freezing. Enjoy!