Packed with pumpkin and covered in spiced sugar, these Baked Pumpkin Donuts are the perfect fall breakfast treat!
It’s FALL people! Yay!! My very favorite season has officially arrived! I am so ready for pumpkin patches and apple orchard trips that I am giddy, like a kid at Christmas time! I don’t know what it is, but being outdoors when the air is just cool enough to wear flannel, but the warm sun is shining just makes me happy. Almost as happy as fall baking, which is just the best! so let’s get started with these ah-mazing Baked Pumpkin Donuts!
Do you own a donut pan? I bought a couple a few years back when I needed it for a photo shoot. I didn’t really think I would use them very much. But after having made some donuts for work treats a few times, I have come to the realization that home made donuts have a special appeal to people. You get that, “Oh….you MADE these donuts? Now I really want one,” kind of response. So I am starting to use my handy donut pan more often than I thought. So, if you don’t own one, I would highly recommend getting one. They are available everywhere now and pretty inexpensive.
The other appeal for me in baking donuts is that they bake up so quickly. That means in less than an hour you can have a dozen or more warm donuts. Now who doesn’t love a warm donut? And since they’re baked….even your “healthy” friends will have a hard time resisting.
The recipe for these Baked Pumpkin Donuts is very basic and all goes together in ONE bowl! Just another reason to love them…quick and easy clean up! Can I get an Amen to that? Just follow the tips and tricks below for Your Best Baking, to get perfect results every time. The donuts can be served warm, right away or you can keep them in an airtight container for a few days. So put on your flannel, bake up a batch of these yummy Baked Pumpkin Donuts and relish the beginning of the season! Happy Baking!
Tips and Tricks for Your Best Baking:
- Spoon flour into measuring cup and level off to measure; don’t scoop with measuring cup or your flour will be packed down and your measurements will be off.
- Be sure butter is very soft so it blends well.
- To make filling the donut wells easier, spoon batter into a large ziploc bag; cut about 1/2-inch off of one corner. Squeeze batter into wells.
- Baked donuts can be frozen coated or not, for up to 2 months. Thaw overnight and heat in the microwave for 5 seconds for fresh warm donuts.
Baked Pumpkin Donuts
- 1 2/3 cups flour
- 1 1/3 cup sugar
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup butter, softened
- 1 cup canned pumpkin
- 1 egg
- 1/3 cup water
- 1 cup sugar
- 1 teaspoon pumpkin pie spice
Heat oven to 350 degrees F. Lightly spray donut pan with cooking spray; set aside.
In medium bowl, whisk together first 7 ingredients. Add remaining ingredients. Blend on medium speed 2 minutes, scraping bowl often, until ingredients are blended.
Spoon batter into prepared pan, filling each donut well about halfway full. Bake at 350 degrees F. for 10-14 minutes, until tops are set and bounce back when lightly pressed with finger. Cool 10 minutes in pan; transfer to a cooling rack.
Respray pan and In small bowl, combine 1 cup sugar and pumpkin pie spice. When donuts are cool enough to handle, coat donuts with sugar mixture.repeat baking process with remaining batter.