Baked Pumpkin Donuts

Stop scrolling through basic pumpkin bread recipes that your aunt has been making since 1997. This isn’t that. This is your secret weapon for smelling like a professional bakery and looking like a domestic god or goddess with almost zero effort.

Imagine a donut so moist, so perfectly spiced, it makes the PSL taste like disappointment in a cup. Why settle for average when you can have legendary? Your kitchen is waiting.

Let’s get it.

What Makes This Recipe a Total Game-Changer

First, we skip the fryer. Baking these donuts creates a tender, cake-like crumb that frying can’t touch. You get all the cozy, spiced flavor without the greasy aftermath.

It’s a win for your taste buds and your arteries.

Second, the pumpkin puree is the MVP. It delivers insane moisture, a gorgeous color, and a nutritional boost. These donuts are so soft, they practically melt.

Who said delicious can’t also be slightly virtuous?

Finally, the whole process takes about 30 minutes from bowl to first bite. In the time it takes to debate which Netflix show to watch, you could be pulling a warm batch out of the oven. Efficiency is key, people.

Gather Your A-Team: The Ingredients

Using quality ingredients here is non-negotiable.

This isn’t the place for that dusty can of pumpkin at the back of your pantry from two seasons ago.

• All-purpose flour: The reliable foundation.
• Baking powder & baking soda: For that perfect rise.
• Salt: To make all the other flavors pop.
• Pumpkin pie spice: The flavor powerhouse. Don’t you dare skip it.
• Pumpkin puree: Not pumpkin pie filling. There’s a huge difference.
• Eggs: For binding and structure.
• Brown sugar & granulated sugar: For sweetness and moisture.
• Milk or buttermilk: Buttermilk adds a fantastic tang.
• Vanilla extract: The flavor enhancer.
• Unsalted butter or neutral oil: For richness and tenderness.

For the Glaze (The Best Part)

• Powdered sugar: Sift it unless you enjoy lumpy glaze.
• Milk or cream: Cream makes it richer.
• Vanilla extract: Yes, more vanilla.

Your Foolproof Blueprint: The Step-by-Step Instructions

1. Preheat and Prep. Fire up your oven to 350°F (175°C).
   

   Grease your donut pan like you mean it. This is the most important step unless you enjoy chiseling donuts out of a pan.

2. Whisk the Dry Goods. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. No one wants a mouthful of just baking soda.
   

   Do it properly.

3. Combine the Wet Team. In another bowl, whisk the pumpkin puree, eggs, both sugars, milk, vanilla, and melted butter (or oil) until it’s smooth and glorious.
4. Make the Magic. Pour the wet ingredients into the dry ingredients. Gently fold them together with a spatula until just combined. A few lumps are fine.
   

   Overmixing is the enemy of fluffy donuts.

5. Fill the Pan. Spoon the batter into the prepared donut pan, filling each cavity about 2/3 to 3/4 full. For less mess, put the batter in a zip-top bag, snip off a corner, and pipe it in.
6. Bake to Perfection. Bake for 10-12 minutes. They’re done when the tops spring back lightly when touched.
   

   Let them cool in the pan for 5 minutes before transferring them to a wire rack.

7. Glaze While Warm. Whisk the glaze ingredients until smooth. Dunk the top of each warm donut into the glaze and let the excess drip off. Let it set for a minute.
   

   Try to wait before eating. I dare you.

How to Keep Them Fresh (If They Last That Long)

These donuts are best enjoyed the day they are made. For storage, place them in an airtight container at room temperature for up to 2 days.

To freeze them, skip the glaze.

Place the cooled, unglazed donuts in a single layer on a baking sheet to flash freeze. Once solid, transfer them to a freezer bag. They’ll keep for up to 2 months.

Thaw at room temperature and glaze before serving.

Why This Recipe is an Absolute Win

You get the authentic, decadent donut shop experience without leaving your house. It’s cheaper, fresher, and you control the ingredients. FYI, that’s a hat trick.

They are a guaranteed crowd-pleaser for breakfast, brunch, or a 3 PM slump.

Bringing these to a gathering will make you more popular than the person who brought the store-bought cookies.

While not health food, baking instead of frying and using pumpkin makes them a slightly better option. It’s about winning the mental game of “I made a better choice.”

Common Mistakes That Will Ruin Your Donuts

Overmixing the batter. This develops gluten and leads to tough, dense donuts. Mix until the ingredients are just combined.

Walk away from the bowl.

Using the wrong pumpkin. Pumpkin puree is plain. Pumpkin pie filling has sugar and spices already added. Using the latter will throw the entire recipe into a sugar-and-spice abyss.

Overfilling the donut pan. The donuts will rise and bake into a weird, muffin-top blob with no hole.

Show some restraint.

Not greasing the pan. You will end up with donut fragments. It’s a tragedy we can avoid.

Switch It Up: Killer Alternatives

Don’t have a donut pan? Bake the batter in a muffin tin for pumpkin muffin tops.

You’ll get all the flavor without the signature shape.

Spice haters? (Weird, but okay.) Reduce the pumpkin spice or swap it for cinnamon. The pumpkin flavor will still shine.

For a dairy-free version, use your favorite plant-based milk and a neutral oil like avocado or coconut. They’ll turn out just as moist and delicious.

Ditch the glaze and roll the warm donuts in a mixture of cinnamon and sugar.

It’s a classic move that never fails.

FAQ: Your Questions, Answered

Can I make this recipe without a donut pan?

Absolutely. Grease a muffin tin and fill the cups halfway. Bake as directed for pumpkin donut muffins.

They taste exactly the same, just in a different, equally delicious form.

My donuts turned out gummy. What happened?

You likely overmixed the batter or measured the flour incorrectly. Always spoon the flour into your measuring cup and level it off.

Don’t scoop directly from the bag, as it packs the flour down and leads to using too much.

Can I use fresh pumpkin puree?

You can, but make sure it’s thick. Fresh puree often has more water than the canned stuff. Strain it through a cheesecloth to remove excess liquid, or your donuts will be wet and might not cook through properly.

How can I make these gluten-free?

Swap the all-purpose flour for a 1:1 gluten-free baking blend.

IMO, Bob’s Red Mill or King Arthur Measure for Measure work best here. The texture will be slightly different but still fantastic.

Final Thoughts

This recipe is your ticket to fall baking glory. It’s simple, fast, and delivers a result that feels far more sophisticated than the effort required.

These donuts will make your house smell incredible and make you look like a rock star.

Stop thinking about it and just make them. Your future self, happily eating a warm glazed donut with a cup of coffee, will thank you. Now go preheat that oven.

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