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Stack of baked pumpkin donuts coated in cinnamon sugar on a wire rack

Baked Pumpkin Donuts

Baked pumpkin donuts give you the warm spice of a fall treat without a pot of hot oil. A spiced pumpkin batter bakes in a donut pan at 350°F, then gets dipped in butter and rolled in cinnamon sugar. They are ready in about 35 minutes and are best the day they are made.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 35 minutes
Servings: 12 donuts
Ingredients Equipment Method Notes

Ingredients
  

For the Donuts
  • 1 1/2 cups all-purpose flour (190 g)
  • 3/4 cup granulated sugar (150 g)
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 cup canned pumpkin purée (245 g)
  • 1/2 cup whole milk (120 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 1 large egg at room temperature
  • 1 tsp vanilla extract
For the Coating
  • 4 tbsp unsalted butter melted (57 g)
  • 1/2 cup granulated sugar (100 g)
  • 1 tsp ground cinnamon

Equipment

  • 12-cavity donut pan Shapes the donuts
  • Two mixing bowls and a whisk One for dry, one for wet
  • Piping bag or zip-top bag Makes filling the cavities clean
  • Wire rack Lets the donuts cool without going soggy

Method
 

  1. Heat the oven to 350°F (175°C). Brush a 12-cavity donut pan generously with melted butter or nonstick spray, making sure every cavity is coated.
    Donut pan greased with butter on a kitchen counter
  2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until evenly mixed, with no lumps of spice.
    Flour, spices, sugar, and baking powder whisked together in a large bowl
  3. In a second bowl, whisk the pumpkin purée, milk, oil, egg, and vanilla until smooth. Stir into the dry ingredients until just combined, then spoon the batter into the cavities, about three-quarters full.
    Thick pumpkin batter spooned into the cavities of a greased donut pan
  4. Bake for 12 to 15 minutes, checking at 12. The donuts are done when a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. Cool in the pan for 5 minutes.
    Pumpkin donuts rising in the oven and turning golden
  5. Melt 4 tablespoons of butter. Stir the 1/2 cup of sugar with 1 teaspoon of cinnamon in a shallow dish. Dip each warm donut in the butter, then roll it in the cinnamon sugar. Let them cool on a wire rack.
    Warm baked donuts dipped in melted butter and rolled in cinnamon sugar

Notes

  • Use canned pumpkin purée, not pie filling, which is sweetened.
  • Store leftovers in an airtight container and refrigerate them within 3 to 4 days.