Delicious Baked Pumpkin Donuts for a Cozy Fall Treat
These Baked Pumpkin Donuts embody the spirit of autumn with their moist texture and comforting flavor.
Ingredients
- 1 cuppumpkin puree (use canned or homemade)
- ½ cupmilk (substitute with almond milk for dairy-free)
- ¼ cupvegetable oil (can be replaced with melted coconut oil)
- 1 cupall-purpose flour (use gluten-free flour if needed)
- ½ cupbrown sugar (substitute with coconut sugar if preferred)
- 1 tbsppumpkin pie spice (or blend cinnamon, nutmeg, and ginger)
- 2 tspbaking powder (ensure it's fresh)
- 1 tspcinnamon (add more for a stronger flavor if desired)
- ¼ tspsalt (balances sweetness)
- ¼ tspnutmeg (can be omitted if unavailable)
- ¼ cupgranulated sugar (can substitute with a sugar alternative)
- ¼ cupbutter (use dairy-free margarine for a vegan version)
- 1 tbspcinnamon (to complement the sugar)
Directions
Step-by-step instructions
- 1
Preheat your oven to 350°F (175°C) and spray a donut pan lightly with non-stick cooking spray.
- 2
In a medium mixing bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk until smooth.
- 3
In another bowl, blend together the all-purpose flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt.
- 4
Gradually add the dry ingredients to the wet mixture, folding them together gently until just blended.
- 5
Transfer the batter into a piping bag and fill each cavity of the donut pan about three-quarters full.
- 6
Bake in the preheated oven for 15-16 minutes, or until golden and a toothpick inserted comes out clean.
- 7
Once baked, cool the donuts in the pan for about 10 minutes before transferring them to a cooling rack.
- 8
Melt butter in a bowl, then dip each donut in the melted butter and roll in the cinnamon sugar mixture.