Irresistibly Easy Baked Pumpkin Donuts with Cinnamon Sugar
Servings: 12 donuts
Calories: 180kcal
These Baked Pumpkin Donuts are quick, healthy, and perfect for fall indulgence.
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Equipment
- Donut Pan
- mixing bowl
- Whisk
- Measuring cups
- Measuring Spoons
- Plastic Bag
Ingredients
For the Donuts
- ½ cup Vegetable Oil can substitute with melted butter for a richer taste
- 2 Eggs binds the ingredients
- ¾ cup Sugar can substitute with brown sugar for deeper flavor
- 1 cup Pumpkin Puree use canned or homemade
- 2 teaspoons Pumpkin Pie Spice can substitute with cinnamon, nutmeg, and ginger
- ½ teaspoon Salt balances sweetness
- 1 tablespoon Baking Powder provides leavening for light texture
- 1 teaspoon Vanilla Extract adds depth of flavor
- 1 ¾ cups All-Purpose Flour for gluten-free, use a 1:1 gluten-free blend
For the Cinnamon Sugar Coating
- ½ cup Sugar (for coating) adds sweetness and crunch
- 1 tablespoon Cinnamon infuses a warm flavor
Instructions
Preparation Steps
- Preheat your oven to 350°F (177°C) and prepare your donut pan by spraying it with nonstick spray.
- In a large mixing bowl, combine vegetable oil, eggs, sugar, pumpkin puree, pumpkin pie spice, salt, baking powder, and vanilla. Stir until smooth.
- Gradually add the all-purpose flour to the wet mixture, stirring gently until the batter is completely smooth and thick.
- Fill each donut cavity about ¾ full with the batter.
- Bake for 15-17 minutes, or until a toothpick comes out clean.
- Cool the donuts in the pan for about 5 minutes, then remove and cool on a wire rack.
- In a large plastic bag, mix sugar and cinnamon. Shake each cooled donut in the bag until thoroughly coated.
- Serve these donuts after they cool completely.
Notes
For an extra indulgent treat, drizzle with a simple glaze.
Nutrition
Serving: 1donut | Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 120mg | Fiber: 1g | Sugar: 10g | Vitamin A: 500IU | Calcium: 20mg | Iron: 1mg