The Best Light and Fluffy Baked Pumpkin Donuts
Sprinkled with just a hint of cinnamon and sugar, these baked pumpkin donuts are light, fluffy, and bursting with flavor!
Print Recipe
Servings: 8 Donuts
Ingredients
For the Donuts
- 1 large egg
- 2 tablespoons milk
- ½ cup vegetable oil
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- ¾ cup pumpkin puree
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- pinch nutmeg
For the Cinnamon-Sugar Topping
- ¼ cup unsalted butter, melted
- ¼ cup granulated sugar
- 2-3 tablespoons ground cinnamon
Instructions
For the Donuts
- Preheat your oven to 350℉. In a large mixing bowl, beat the egg for 1-2 minutes until light and fluffy.
- Add the milk, oil, butter, and vanilla. Mix together until well combined. Then add the pumpkin puree and continue to mix until well combined.
- Add the brown sugar and granulated sugar, and cream together with the wet ingredients.
- In a separate mixing bowl, stir together the remainder of the dry ingredients. Pour them into the wet mixture and stir until just combined.
- Use baking spray to grease your donut pan. Pour the batter into a plastic storage bag. Snip off the corner of the bag with scissors and carefully pipe the batter into each donut cup, filling each with about 1/4 cup of batter.
- Bake for 10-12 minutes or until golden brown and a toothpick comes out clean when inserted in the donuts.
- Cool the donuts in the pan for 5 minutes. Then turn out onto a wire cooling rack.
For the Cinnamon-Sugar Topping
- Once cooled, brush the donuts with melted butter and dip them in a mixture of cinnamon and sugar. Serve immediatley.