Pumpkin Pie Baked Donuts
Looking for a tasty and festive treat to enjoy this fall? Look no further than these Pumpkin Pie Baked Donuts. These fluffy, flavorful donuts are packed with the warm spices and pumpkin puree that make autumn so special.
The best part about these donuts is that they’re baked, not fried, making them a healthier option without sacrificing any flavor. Plus, they’re incredibly easy to make, even for novice bakers.
To make these donuts, simply combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. In a separate bowl, whisk together melted butter, granulated sugar, brown sugar, egg, pumpkin puree, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Spoon the batter into a greased donut pan and bake until a toothpick inserted into the center comes out clean.
Once the donuts are cool, drizzle them with a simple glaze made from powdered sugar, milk, and vanilla extract. These donuts are the perfect way to celebrate the fall season and satisfy your sweet tooth.
So why not give these Pumpkin Pie Baked Donuts a try? You won’t be disappointed!
Questions I often get asked about this recipe:
Can I use pumpkin pie mix instead of pumpkin puree?
While you can use pumpkin pie mix, it might make the donuts too sweet. It’s best to use pure pumpkin puree for a more balanced flavor.
Can I make these donuts gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to use a blend that is specifically designed for baking.
How long do these donuts stay fresh?
These donuts are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2-3 days.
Can I freeze these donuts?
Yes, you can freeze these donuts. Allow them to cool completely, then place them in an airtight container or freezer bag. Freeze for up to 3 months. To thaw, let them sit at room temperature for a few hours.
What can I do with leftover glaze?
You can store leftover glaze in an airtight container in the refrigerator for up to a week. You can use it to glaze other baked goods, such as cakes or cupcakes.
What you need to make Pumpkin Pie Baked Donuts:
For the donuts:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 large egg
1/2 cup pumpkin puree
1 teaspoon vanilla extract
For the glaze:
1 cup powdered sugar
1-2 tablespoons milk
1/4 teaspoon vanilla extract
How to make it:
Preheat oven: Preheat your oven to 350°F (175°C). Grease a donut pan.
Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Combine wet ingredients: In a separate large bowl, whisk together the melted butter, granulated sugar, brown sugar, egg, pumpkin puree, and vanilla extract.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Fill donut pan: Spoon the batter into the greased donut pan, filling each cavity about 3/4 full.
Bake: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Tips:
Don’t overmix the batter. Overmixing can lead to tough donuts. Mix the batter just until the dry ingredients are incorporated.
Use a toothpick to test for doneness. Insert a toothpick into the center of a donut. If it comes out clean, the donuts are done.
Let the donuts cool completely before glazing. If the donuts are still warm, the glaze will melt and run off.
Latest Reviews:
Absolutely delicious! These pumpkin pie baked donuts are the perfect fall treat. They’re soft, fluffy, and packed with flavor. The pumpkin glaze is the perfect finishing touch. Ditta A.
So easy to make! I’ve never made donuts before, but this recipe was a breeze. The ingredients are simple, and the instructions are clear. I’ll definitely be making these again. Leanne R.
.A healthier take on a classic. I love pumpkin donuts, but I’m always looking for healthier alternatives. These baked donuts are a great option. They’re still delicious, but they’re not as heavy as fried donuts. Kirsty B.
Printable Recipe:
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Pumpkin Pie Baked Donuts
Pumpkin Pie Baked Donuts
Ingredients
- For the donuts:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Grease a donut pan.
- Combine dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Combine wet ingredients: In a separate large bowl, whisk together the melted butter, granulated sugar, brown sugar, egg, pumpkin puree, and vanilla extract.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fill donut pan: Spoon the batter into the greased donut pan, filling each cavity about 3/4 full.
- Bake: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the donuts cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency with more milk if needed.
- Glaze donuts: Once the donuts are cool, drizzle the glaze over the tops.
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