Description
These homemade baked pumpkin donuts are the ultimate seasonal treat, offering a moist, tender crumb infused with warm spices like cinnamon, ginger, and cloves. By skipping the deep-frying process, this recipe delivers a professional bakery-quality pastry that is perfectly light and flavorful. They are a wonderful, crowd-pleasing addition to any autumn morning or afternoon snack.
Ingredients
1 cup canned pumpkin puree
2 cups cake flour
1/2 cup light brown sugar, packed
1/3 cup vegetable oil
2 large eggs, room temperature
2 tsp baking powder
1.5 tbsp pumpkin pie spice
1/2 tsp salt
Instructions
Preheat your oven to 350°F and grease a standard donut pan thoroughly with non-stick spray.
Whisk the flour, baking powder, spices, and salt in a medium bowl until combined.
Beat the eggs and brown sugar in a large bowl until the mixture is pale and slightly thickened.
Add the vegetable oil and pumpkin puree to the egg mixture, whisking until smooth.
Fold the dry ingredients into the wet mixture using a spatula until just combined.
Transfer the batter into a piping bag and fill each donut mold until three-quarters full.
Bake for 10 to 12 minutes until a toothpick inserted into the center comes out clean.
Cool the donuts in the pan for five minutes before transferring to a wire rack to cool completely.
Notes
Ensure you use canned pumpkin puree and not pumpkin pie filling. For a chewier texture, you can substitute the cake flour with all-purpose flour. Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15
- Cook Time: 12
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 195
- Sugar: 12g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 1.5g
- Carbohydrates: 28g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 35mg