Delicious Baked Pumpkin Donuts: The Perfect Fall Treat!

Okay, mama tribe, let’s talk donuts! But not just any donuts, we’re talking about the kind that screams fall, tastes like a warm hug, and won’t leave you feeling guilty after you sneak that second (or third!) one. I’m talking about Baked Pumpkin Donuts!

I remember the first time I made these Baked Pumpkin Donuts. It was a chilly October afternoon, the leaves were putting on their annual colorful show, and the scent of pumpkin spice was already in the air. Little Timmy was home with a runny nose, refusing to nap, and I was desperate for a win. I stumbled upon a recipe for Baked Pumpkin Donuts and thought, “Why not?”

I’ll never forget the look on Timmy’s face when he took that first bite. His eyes lit up, and he declared it the “bestest donut ever!” (He was three, cut him some slack!). From that moment on, Baked Pumpkin Donuts became a fall tradition in our house.

They’re easy, they’re relatively healthy (compared to the deep-fried kind, anyway!), and they’re a guaranteed crowd-pleaser. Plus, the smell of pumpkin spice donuts baking in the oven is pure magic.

If you’re a fellow kitchen warrior looking for a sanity-saving, delicious treat that your family will adore, then keep reading! Let’s get baking these Baked Pumpkin Donuts!

INGREDIENTS You’ll Need:

Okay, let’s get real for a second. This ingredient list for Baked Pumpkin Donuts is short and sweet because mama doesn’t have time for fancy ingredients! We are keeping it simple, accessible, and delicious!

• 1 ½ cups all-purpose flour (or gluten-free blend) No worries if you’re gluten-free! My kiddo has sensitivities so I regularly sub in a gluten-free blend. Just make sure it’s a blend meant for baking; I’ve had good luck with Bob’s Red Mill.
• ¾ cup granulated sugar I sometimes use coconut sugar for a slightly healthier option in my Baked Pumpkin Donuts.
• 1 ½ teaspoons baking powder Make sure it’s fresh! Old baking powder can leave your donuts flat.
• ½ teaspoon baking soda Just like baking powder, freshness matters!
• 1 teaspoon pumpkin pie spice You can find this at pretty much any grocery store this time of year. Or, make your own by combining cinnamon, ginger, nutmeg, and cloves!
• ½ teaspoon ground cinnamon Because you can never have too much cinnamon, am I right?
• ¼ teaspoon salt Just a pinch to balance out the sweetness of our pumpkin spice donuts.
• 1 cup pumpkin puree (not pumpkin pie filling) Double-check that label! Pumpkin pie filling has added sugar and spices that we don’t need in our Baked Pumpkin Donuts.
• ½ cup milk (dairy or non-dairy) Almond milk, oat milk, regular milk – whatever your family prefers.
• ¼ cup vegetable oil You can also use melted coconut oil or unsalted butter.
• 1 large egg I’ve even used flax eggs in a pinch (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let it sit for 5 minutes).
• 1 teaspoon vanilla extract Adds a touch of warmth and sweetness.

Mom Hack Alert: I always keep a can of pumpkin puree in my pantry during the fall. You can grab this at Target or Walmart while doing your regular grocery run.

These Baked Pumpkin Donuts don’t have to break the bank. Look for store-brand spices, and don’t be afraid to use those ingredient swaps!

Leftover Baked Pumpkin Donuts ingredients? Store your pumpkin puree in an airtight container in the fridge for up to a week, or freeze it for later use. Excess pumpkin puree makes great face masks!

My family loves when I add chocolate chips to these easy baked donuts. Feel free to throw some in for an extra special treat!

Let’s Make it Happen!

Okay, my fellow kitchen warriors, let’s get down to business! This is the fun part where we transform simple ingredients into delicious Baked Pumpkin Donuts. Don’t worry, I’ll walk you through every step like we’re cooking side-by-side.

1. Preheat your oven to 350°F (175°C). This is super important. It ensures your fall donuts recipe will bake evenly. Grease a donut pan well. I like to use cooking spray, but you can also use butter or oil. I’ve even used a pastry brush to get into all those nooks and crannies.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Make sure everything is well combined. No one wants a bite of pure baking soda! This ensures that our easy baked donuts will be delicious throughout.
3. In a separate bowl, whisk together the pumpkin puree, milk, oil, egg, and vanilla extract. Get it nice and smooth so it combines easily. This wet mixture will give our Baked Pumpkin Donuts the perfect amount of moisture.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix! Overmixing can lead to tough donuts. A few lumps are okay; they’ll disappear during baking. This is key to light and fluffy healthy pumpkin donuts.
5. Spoon the batter into the prepared donut pan, filling each cavity about ¾ full. I like to use a piping bag or a large zip-top bag with the corner cut off to make this easier. It’s less messy too! Plus, a piping bag can ensure our Baked Pumpkin Donuts are uniform and pretty!
6. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. My oven tends to run a little hot, so I usually start checking around 15 minutes. Your Baked Pumpkin Donuts should smell amazing by now.
7. Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart. While your Baked Pumpkin Donuts are doing their thing, pour yourself that well-deserved coffee!
8. Glaze time! While the donuts cool, you can prepare your glaze. Options: classic powdered sugar glaze, maple glaze, chocolate ganache, or even just a dusting of cinnamon sugar.
9. Dip your donuts Dip each cooled donut into the glaze and then place back on the wire rack to let the glaze set.
10. Add toppings (optional) Sprinkle the glazed donuts with your favorite toppings, like sprinkles, chopped nuts, mini chocolate chips, or more cinnamon sugar.

Here’s where I used to mess up my Baked Pumpkin Donuts I would always overfill the donut pan. Don’t make my mistake! Leave a little room for the donuts to rise, or they’ll end up looking like muffins with holes.

Here’s another mom hack: While the Baked Pumpkin Donuts are in the oven, take that perfect time to fold that laundry pile!

Don’t panic if your Baked Pumpkin Donuts looks a little uneven when they come out of the oven. They’ll still taste delicious!

In my chaotic kitchen, this fall donuts recipe usually takes about 30 minutes from start to finish, including baking time.

How We Love to Eat This!

Okay, mamas, so you’ve got a batch of warm Baked Pumpkin Donuts. Now what? Here’s how we love to enjoy them in my house:

The kids devour these Baked Pumpkin Donuts when I serve them with a glass of cold milk or a side of fresh fruit. They especially love apple slices with peanut butter.

These Baked Pumpkin Donuts are perfect for those crazy weeknight dinners when you need a quick and easy dessert. They’re also fantastic for weekend brunch, fall gatherings, or even a special school lunch treat.

For presentation, I love to arrange the Baked Pumpkin Donuts on a pretty platter and dust them with powdered sugar. It makes them look extra fancy, even though they were super easy to make!

Got leftovers? (If you do, you’re a superhero!) Store the easy baked donuts in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. You can also freeze them for longer storage.

Seasonal Variations: In the fall, I love to make these Baked Pumpkin Donuts with a maple glaze and chopped pecans. In the winter, I’ll add a little bit of eggnog to the batter for a festive twist. I got this great recipe for cinnamon sugar baked pumpkin seeds.

Guest Reactions: Whenever I make these gluten-free pumpkin donuts for friends, they always rave about how moist and flavorful they are. Even people who aren’t usually fans of pumpkin love them!

Kid-Approved Side Dishes: My kids love these donuts with a side of yogurt and granola or a simple fruit salad. Anything that adds a little bit of freshness to balance out the sweetness. It makes our healthy pumpkin donuts even better!

This Baked Pumpkin Donuts reminds me of another family favorite: pumpkin french toast roll-ups. They’re another easy and delicious way to use up that pumpkin puree!

FAQs: Your Questions Answered

Alright, mamas, let’s tackle some of those burning questions you might have about making these Baked Pumpkin Donuts. I’ve been there, I’ve messed up, and I’m here to share my wisdom (and my mistakes!) with you.

Can my picky eater handle this Baked Pumpkin Donuts?

You know your picky eater best, but I’ve found that most kids love these Baked Pumpkin Donuts because they’re sweet and cake-like. If your child is sensitive to pumpkin spice, you can reduce the amount or even leave it out altogether.

What if I burn my Baked Pumpkin Donuts? (Asking for a friend… okay, it was me!)

We’ve all been there! If your Baked Pumpkin Donuts are slightly burnt on the bottom, you can try carefully trimming off the burnt parts with a knife. Or, you know, just cover them with extra glaze and sprinkles!

Can I make this Baked Pumpkin Donuts ahead for meal prep?

Absolutely! These Baked Pumpkin Donuts are great for meal prep. You can bake them ahead of time and store them in an airtight container until you’re ready to serve. They also freeze well.

What if I don’t have a donut pan?

No problem! You can bake the batter in a muffin tin instead. Just adjust the baking time accordingly. Muffins will take slightly longer to bake than donuts. Don’t be afraid to make pumpkin spice muffins instead of pumpkin spice donuts!

Can I use canned pumpkin pie filling instead of pumpkin puree?

I don’t recommend it. Canned pumpkin pie filling has added sugar and spices that will throw off the flavor and texture of your Baked Pumpkin Donuts. Stick with plain pumpkin puree for the best results.

What’s the best way to store leftover Baked Pumpkin Donuts?

Store the Baked Pumpkin Donuts in an airtight container at room temperature for up to 2 days, or in the fridge for up to a week. To freeze, wrap each donut individually in plastic wrap and then place them in a freezer-safe bag or container.

Can I make these Baked Pumpkin Donuts gluten-free?

Yes! Just substitute the all-purpose flour with a gluten-free all-purpose baking blend. I recommend using a blend that contains xanthan gum for the best texture. Many people ask “Are gluten-free pumpkin donuts good?” Yes, they are a great alternative to traditional donuts.

If your kids love this, they’ll go crazy for homemade spiced pumpkin butter.

I found this great recipe for Gluten Free Baked Pumpkin Donuts – The Gluten Free Austrian.

Or check out this recipe Gluten-Free Pumpkin Donuts (with Brown Sugar Glaze) – Meaningful …

Another good source is Gluten-Free Baked Pumpkin Donuts – Mama Knows Gluten Free

Final Thoughts:

These Baked Pumpkin Donuts are more than just a recipe; they’re a little slice of fall happiness. They’re a tradition in our family, and I hope they become one in yours too.

Here are my Baked Pumpkin Donuts Mom Hacks:

• Embrace Imperfection: Don’t stress about making them look perfect. The most important thing is that they taste good!
• Get the Kids Involved: Let your kids help with measuring, mixing, and decorating. It’s a fun way to spend time together in the kitchen.
• Don’t Be Afraid to Experiment: Try different glazes, toppings, and spices to create your own unique version of these donuts.

Family-Tested Variations:

• Chocolate Chip: Add ½ cup of mini chocolate chips to the batter.
• Maple Glaze: Use maple syrup instead of milk in the glaze for a richer flavor.
• Cinnamon Sugar: Toss the warm donuts in a mixture of cinnamon and sugar instead of glazing them.

My son, Timmy, loves the chocolate chip version, while my daughter, Lily, is a big fan of the maple glaze. I personally love the classic cinnamon sugar Baked Pumpkin Donuts.

For more sanity-saving dinner ideas, check out my other recipes!

I hope you enjoy making these Baked Pumpkin Donuts as much as my family does. Don’t be afraid to get creative, have fun, and make them your own! Happy baking, mamas! May your Baked Pumpkin Donuts always be a little bit imperfect and a whole lot delicious!

 

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