Easy Baked Pumpkin Donuts Recipe | Fall Dessert
Baked Pumpkin Donuts
Baked Pumpkin Donuts
Ingredients
- Non-stick cooking spray
- 2 cups (240 g) all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin pie spice blend
- 1 teaspoon kosher salt
- ¼ teaspoon baking soda
- 2 large eggs
- ¾ cup pumpkin purée
- ½ cup (100 g) granulated sugar
- ⅓ cup (71 g) firmly packed light brown sugar
- 4 tablespoons melted unsalted butter
- 1 teaspoon pure vanilla extract
- 1 ½ cups (170 g) powdered sugar
- 5 tablespoons (or more) maple syrup
- Cinnamon-sugar mixture, for dusting
- 2 donut baking pans
Instructions
Step 1
Here’s your expanded Step 1 with a warm, conversational touch while keeping it clear and actionable: --- **Step 1: Set Up Your Oven and Prep the Dough** First, arrange your oven racks so one sits in the upper third and one in the lower third—this gives the donuts even heat while they bake. Turn your oven to 400° and let it preheat fully while you get the pans ready. Grab two nonstick donut pans and give them a quick spritz of cooking spray, making sure every nook and cranny is lightly coated so the donuts release easily later. While the oven heats up, grab a medium bowl and whisk together the flour, baking powder, pumpkin spice, salt, and baking soda until they’re just combined—no lumps, just a smooth, even mix. ---
Step 2
In a large mixing bowl, crack your eggs right into the center and give them a quick whisk until they’re no longer streaky. Pour in the pumpkin puree, then add both sugars, melted butter, and the vanilla. Stir everything together until the mixture looks smooth and just a shade darker than pumpkin pie filling. Next, sprinkle in your dry ingredients—all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves—and give it a gentle fold with a spatula. Keep mixing just until the dry spots disappear; a few small lumps are totally fine. The batter will be thick, like a sturdy cake batter, but don’t overmix—we’re aiming for tender donuts, not tough ones.
Step 3
Grab your piping bag or a sturdy resealable plastic bag and spoon in the batter—no need to fill it completely. Seal the top by folding it over, then snip off a tiny corner, creating a small opening just big enough for the batter to flow smoothly. Hold the bag upright and pipe the batter into your prepared donut pans, filling each mold about halfway so the donuts have room to rise without spilling over. You’re aiming for those perfect little domes—just enough to get beautiful, bakery-style donuts without any messy overflow.
Step 4
Pop the donut pans into the preheated 350 °F oven and bake until the tops look matte-dry and the bottoms are a deep golden-brown—about 8 to 10 minutes should do it. Halfway through, give the pans a gentle swap: top rack goes to bottom, bottom rack comes up top, so every donut browns evenly. When the timer dings, pull the pans out and let the donuts sit in the pan for a full five minutes; this keeps them from crumbling when you turn them out. Then, use a heat-proof spatula to loosen the edges, tip each donut onto a wire rack, and let them cool completely before you dip or glaze. You’ll hear a satisfying *snap* as the edges crisp up even more as they cool—worth the wait!
Step 5
In a medium bowl, sift the confectioners’ sugar so it’s light and clump-free. Pour in the maple syrup and whisk until no dry pockets remain—you’re aiming for a glossy, thick glaze that coats the back of a spoon. If it looks like it’s struggling to come together, drizzle in another tablespoon of syrup and keep whisking. Stop when the glaze is just pourable, thick enough to coat but still slick enough to slide right off.
Step 6
Here’s your expanded and engaging Step 6 for the pumpkin donuts: --- **Dip the tops of your donuts into the glaze**, letting any excess drip back into the bowl so you get a smooth, even coating. Set them upright on a fresh baking sheet—this keeps the glaze from pooling underneath and ruining that pretty finish. While they’re still tacky, sprinkle each one generously with cinnamon sugar, making sure the whole surface is covered. Leave them be for about 30 minutes, until the glaze has firmed up just enough to resist a gentle touch. ---
Nutrition Information
My Tip
For the pumpkin puree, make sure it’s *not* straight from the can—give it a quick stir first. This breaks up any thick spots so your batter mixes smoothly and the donuts bake evenly.
Leftovers
Wrap leftovers in foil and stash them in the fridge for up to three days—no plastic bags, so the glaze stays bright and the crust stays snappy. Pop them straight from foil into a 300°F oven for 8–10 minutes to wake up every bite.
Make It Your Own
Swap the all-purpose flour for almond flour to make these gluten-free and add a nutty richness.