Easy Baked Pumpkin Donuts

5 from 1 vote

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Course: Breakfast, Dessert, Snack

Keyword: fall baking, thanksgiving

Prep Time: 10

Cook Time: 10

Topping Time: 10

Total Time: 30

Servings: donuts

Calories: 321kcal

Get Recipe Ingredients

Preheat oven to 350℉. Generously spray donut pan with non stick cooking spray (I recommend this even for non stick pans.)
In a medium mixing bowl, whisk together the wet ingredients- pumpkin puree, white and brown sugars, oil, eggs and vanilla- until there are no lumps.
In a large mixing bowl, mix together the dry ingredients- all purpose flour, pumpkin pie spice, cinnamon, salt, baking soda and powder.
Combine the wet and dry ingredients by pouring the pumpkin mixture into the dry ingredients. Stir just until the ingredients are all combined. You don't want to over mix- this makes for tough donuts.
Spoon or pipe the pumpkin batter into the donut pans, filling them ¾ of the way full. Tap pan on the counter gently to evenly distribute the batter and place in the preheated oven to bake for 10 minutes. When donuts are done, they should spring back when gently touched. They will be light in color.
Remove donuts from the oven. Turn pan over on a cooling rack to remove the donuts. Gently run the tip of a knife around the edges if any donuts need help coming out.

Mix together ground cinnamon and sugar in a shallow bowl big enough to dip a donut into.
Brush with or dip (I prefer to brush) each donut into the melted butter. Then dip each donut into the cinnamon sugar. Coat on all sides. Place onto your serving tray and serve!

Always use fresh baking soda.
Don't use pumpkin pie filling for this recipe!
When combining your wet and dry ingredients to create your pumpkin batter, mix JUST until all of the ingredients are combined and there are no more streaks of flour.
Your donuts are done when they spring back when lightly touched. They will still be light in color. Mine only take 10 minutes, so I would start watching around minute 9.
If you over bake them because you think the color is too light, they won't be as soft. So don't go by color.
Gently run the tip of a knife around the inside and outside of the donut to detach it from the pan if your donuts don't slide right out of the pan when turned upside down.