These pumpkin baked donuts are soft, tasty, and perfect for fall! With warm flavors like cinnamon and nutmeg, they make a delightful breakfast or snack.
Plus, they’re baked, not fried, so you can feel a bit more guilt-free while enjoying them. I love pairing mine with a cup of coffee for the ultimate treat! ☕️🎃
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is great for convenience. If you prefer fresh, you can make your own by roasting and blending pumpkin. Just make sure to strain any excess liquid!
Greek Yogurt: This adds moistness and a little tang. If you don’t have it, you can use sour cream or even unsweetened applesauce in a pinch.
Spices: Cinnamon, nutmeg, ginger, and cloves give the donuts their warm flavor. Feel free to adjust the amounts or skip an ingredient if you don’t have it. Pumpkin spice blend works too!
Baking Powder and Baking Soda: Both are essential for a great rise. If you’re out of one, you can substitute with double the amount of the other, but it’s best to have both for perfect texture.
How Can I Avoid Overmixing the Batter?
Mixing the batter too much can lead to dense donuts. To prevent this:
- Gently fold the dry ingredients into the wet ingredients using a spatula.
- Mix just until you don’t see any dry flour. A few lumps are totally fine! This keeps your donuts light and fluffy.
Another tip is to work quickly but calmly; the batter is best when it’s mixed lightly and promptly baked!
How to Make Pumpkin Baked Donuts
Ingredients You’ll Need:
For the Donuts:
- 1 cup canned pumpkin puree
- 2/3 cup brown sugar, packed
- 1/2 cup plain Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 cup vegetable oil or melted butter
For the Glaze and Topping:
- 1 cup powdered sugar
- 2 tablespoons milk (plus more if needed)
- 1/2 teaspoon vanilla extract
- Cinnamon sugar or crushed cinnamon-flavored cereal for topping
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 12-15 minutes for baking. You’ll also need about 15 minutes for cooling and glazing. In total, plan for about 45 minutes from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While it heats up, lightly grease your donut pan with butter or non-stick spray to ensure the donuts don’t stick.
2. Mix the Wet Ingredients:
In a large bowl, combine the canned pumpkin puree, packed brown sugar, Greek yogurt, egg, vanilla extract, and vegetable oil. Whisk these ingredients together until the mixture is smooth and well combined. This will be the heart of your donut flavor!
3. Combine the Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This step is crucial as it helps evenly distribute the baking agents and spices.
4. Combine Wet and Dry Ingredients:
Carefully fold the dry ingredients into the wet mixture. Mix just until you don’t see any dry flour. Be cautious not to overmix; a few lumps are perfectly fine!
5. Fill the Donut Pan:
Spoon or use a piping bag to fill each cavity of the prepared donut pan about 3/4 full with the batter. This allows space for them to rise without overflowing.
6. Bake:
Place the pan in the preheated oven and bake for 12-15 minutes. When done, a toothpick inserted into a donut should come out clean. This indicates they’re perfectly baked!
7. Cool the Donuts:
Once baked, remove the donut pan from the oven and let it cool for about 5 minutes. Then, gently transfer the donuts to a wire rack to cool completely.
8. Prepare the Glaze:
In the meantime, make your glaze by whisking together the powdered sugar, milk, and vanilla extract. If the mixture is too thick, gradually add more milk, a teaspoon at a time, until it’s smooth.
9. Glaze the Donuts:
Dip the top of each cooled donut into the glaze, ensuring the excess drips off. This will give them a lovely sweet coating!
10. Add the Topping:
Immediately after glazing, sprinkle the donuts with cinnamon sugar or crushed cinnamon cereal for a delightful crunch. This enhances both texture and flavor!
11. Serve and Enjoy:
Let the glaze set for a few minutes before enjoying your homemade pumpkin baked donuts. They’re perfect for breakfast, a snack, or any time you want a treat!
Enjoy your moist and flavorful pumpkin baked donuts with a perfect hint of warm spices and a sweet glaze topping!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree made by baking and blending a pumpkin. Just make sure to strain any excess moisture to avoid a watery batter.
What Can I Use Instead of Greek Yogurt?
You can substitute Greek yogurt with sour cream for a similar texture and tang. Unsweetened applesauce is also a good option if you want to reduce fat content!
How Do I Store Leftover Donuts?
Store any leftover donuts in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for up to a week or freeze them for up to three months. Just reheat in the microwave for a few seconds to enjoy again!
Can I Make These Donuts Gluten-Free?
Yes, you can use a 1:1 gluten-free flour blend to make this recipe gluten-free. Just be sure to check that the other ingredients are also gluten-free!