Baked Pumpkin Donuts: Cozy Autumn Kitchen Treat
[tasty-recipe id=”2557″]
There’s something magical about the smell of cinnamon and pumpkin that signals the arrival of fall, and no autumn kitchen treat embodies that cozy spirit quite like baked pumpkin donuts. These donuts are soft, aromatic, and deeply satisfying — perfect for morning coffee or a quiet afternoon snack. They’re not too sweet, not too heavy, and packed with the warm flavors of the season.
The key to these donuts lies in the balance of spices and the use of pumpkin puree, which gives them their rich, creamy texture without the need for excessive butter or oil. The result is a delicate, pillowy donut that’s both comforting and celebratory — ideal for fall gatherings, holiday baking, or simply to brighten your weekday mornings.
This recipe uses a simple yet effective method that’s perfect for home bakers. You don’t need a fancy donut maker or a lot of time — just a few basic ingredients and the patience to let them rise and bake. The donuts are best enjoyed fresh out of the oven, though they’ll keep well for a few days in an airtight container.
Ingredients:
- 1/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
Instructions:
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
In a separate large bowl, mix the brown sugar and granulated sugar until smooth. Add the vegetable oil and eggs, whisking until fully incorporated. Stir in the pumpkin puree and vanilla extract.
Gradually pour the wet ingredients into the dry ingredients, mixing just until combined. Do not overmix — a few lumps are okay.
Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
Bake for 12 to 14 minutes, or until a toothpick inserted into the center of a donut comes out clean. Allow the donuts to cool in the pan for 5 minutes before transferring to a wire rack.
These donuts are best served warm, but can be stored in an airtight container at room temperature for up to 3 days. They freeze well for up to 2 months. Reheat gently in the microwave or oven for a fresh-baked taste.
Notes:
- For extra spice, add a pinch of allspice or ginger.
- These donuts are naturally sweetened, but can be dusted with powdered sugar or topped with a cinnamon sugar glaze if desired.
- If you don’t have pumpkin puree, you can substitute with 1 cup of cooked and mashed sweet potato.
