Baked Pumpkin Donuts

November 1, 2011

These past few weeks have been so much fun in our household. We has the opportunity to stay in a cabin in Greer, Arizona with my family, and it was gorgeous. The weather was perfect, and the fact that there was no internet or cell service was just the icing on top of the cake. It was definitely some quality time with our nephews and family. We also made our first big purchase since being married, and decided to purchase a car. We bought a used Jeep Wrangler and are so excited for this to be our second car. I cannot wait to take it on a long road trip, top down, and enjoy life with my husband! 

I have had an itch to use pumpkin and was so excited to make these for the fall. A while ago I bought a donut pan, in hopes to use it but never got the chance or excuse to. So when I saw a million recipes on Pinterest for pumpkin donuts, I knew I had to make some. If you don't have a donut pan you could always use a muffin pan and it will be more like donut holes rather then a round donut. 

Now the only donuts I really care for are the ones from the tiny little donut shop that are baked fresh, are cheap, and huge; you rarely find this. So I was interested to see how these were going to turn out. Let me tell you. AMAZING. They have a consistency close to an old fashioned donut; moist and dense. I brushed mine with melted butter, then rolled them in cinnamon sugar. I think next time I would definitely still keep this tactic, however, I would also consider pouring a cinnamon glaze over the donut to give it a more "traditional" donut form.

Adapted from Blue Eyed Bakers

Baked Pumpkin Donuts
yields 12 donuts

for the donuts:

1 3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/3 cup vegetable oil
1/2 cup brown sugar
1 egg
1 1/2 teaspoon vanilla extract
3/4 cup canned pumpkin
1/2 cup milk

Preheat oven to 350ยบ F. Butter a donut pan and set aside. 

In a medium bowl, mix flour, baking powder, salt, and spices together, and set aside. 

In a large bowl, or a the bowl of an electric mixer, fitted with the paddle attachment, whisk oil, brown sugar, egg, vanilla, pumpkin, and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, do not over mix batter. 

Using a pastry bag, fill each donut cup with the batter. They should be fairly full but not overflowing. Bake for 11-13 minutes, until donuts spring back when gently pressed. Turn donuts onto a wire each and allow to cool for a few minutes. 

for coating:

1/4 cup unsalted butter, melted
1/3 cup sugar
1/2 - 1 tablespoon cinnamon 

While the donuts are cooling, melt the butter in one bowl, and combine the sugar and cinnamon in anther. While donuts are still warm, brush each donut with butter and roll in cinnamon sugar mixture. Serve immediately. 

**You can bake these a day ahead of time, and store in an airtight container. Do not coat them in the butter/ cinnamon-sugar mixture until just before served or they will get soggy**


Anonymous said...

The donuts look amazing and the fact that its bake a plus... Congratulations on your car purchased!

Thanks for the recipe..

Matt Wrench said...

+1 for not being fried. Now I can convince myself these are healthy.

Magda said...

Mmmm... I agree doughnuts look yummy. The sugar coating looks so nice :)

Michelle Oaks said...

Oh wow, I just saw an electric pan that you can make doughnuts, waffles, etc. and was thinking that making some doughnuts that aren't fried sounded good. Much healthier- or at least we can convince ourselves of that without too much arm twisting :-)LOL
I am printing this recipe so I can try it out. This is a great time for finding ways to use pumpkin and it's nice to have something different than pumpkin pie- though it is good too ;-)

Jenn said...

Times like this, I really wish I had a donut pan! These sound soooo yummy!

Caitie Shea said...

i LOVE your blog. Your pictures are so good and so are the recipes. Thanks for sharing :)

ming said...

Thanks so much for this yummy recipe! I came across these on Pinterest - so glad I made them this morning! Easy, and tasty! I am always looking for ways to use pumpkin this time of year, and these are really incredible, thanks! I am loving your blog & the photography is lovely :)

ming said...

I forgot to mention - I don't have a donut pan (tho now I want one!) I used a mini muffin tin and made the little donut holes - they puffed up and were adorable, just like bakery donut holes :)

Natalie said...

I have made these twice already :) I am making some more tonight for my mother in laws knitting Christmas party!! I am even doing some baked regular donuts with a chocolate glaze! Thanks for this recipe!

Maria said...

Delicious! Substituted whole wheat flour and they turned out great!

Amy @ A Little Nosh said...

I made these this morning and they turned out great! I don't know how you got your cinnamon sugar mixture so even and beautiful. I must have done something wrong there, but they still tasted great!

kristinpry said...

OH MY GOSH. I just made these in a muffin pan since I don't have a donut pan and they are SO GOOD! They look a little more like muffins but they are so moist and the flavor is excellent! Kudos!

Anonymous said...

We made a homemade cream cheese frosting to put on them...yum!

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