Baked Pumpkin Cake Donuts Recipe
Introduction
Baked pumpkin cake donuts offer a deliciously moist and tender treat with the warm flavors of pumpkin and spices. Perfect for a cozy fall morning or a sweet snack any time of year, these donuts are easy to make and baked, not fried, for a lighter option.
Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
- Step 2: In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
- Step 3: In a separate bowl, mix the pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth.
- Step 4: Pour the wet ingredients into the dry ingredients and gently stir until just combined, being careful not to overmix.
- Step 5: Spoon the batter evenly into the donut pan, filling each cavity about three-quarters full.
- Step 6: Bake for 15-18 minutes, or until a toothpick inserted into a donut comes out clean and the donuts are set.
- Step 7: Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For added sweetness, dust the cooled donuts with powdered sugar or glaze them with a simple vanilla or maple glaze.
- You can substitute pumpkin puree with sweet potato puree for a similar texture and flavor.
- Try adding chopped nuts or chocolate chips to the batter for extra texture.
- If you don’t have a donut pan, use a muffin tin and reduce the baking time slightly.
Storage
Store baked pumpkin cake donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in the microwave for 10-15 seconds to regain softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly and is a convenient option for this recipe.
How can I make these donuts vegan?
Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use a plant-based oil. Also use a dairy-free milk if adding any glaze.
PrintBaked Pumpkin Cake Donuts Recipe
These Baked Pumpkin Cake Donuts are a moist and flavorful treat perfect for fall or any time you crave a spiced, pumpkin-infused baked good. Made with pumpkin puree, warm spices, and a tender cake-like texture, these donuts are baked to perfection in a donut pan for a healthier alternative to fried donuts.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 donuts 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Main Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease your donut pan to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
- Combine wet ingredients: In a separate bowl, beat the eggs, then add the pumpkin puree, vegetable oil, and vanilla extract. Mix until smooth and fully incorporated.
- Make the batter: Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Avoid overmixing to keep the donuts tender.
- Fill the donut pan: Spoon the batter evenly into the prepared donut pan, filling each cavity about three-quarters full.
- Bake the donuts: Place the donut pan in the preheated oven and bake for 15 to 18 minutes, or until a toothpick inserted into the donuts comes out clean and the donuts are set.
- Cool and remove: Allow the donuts to cool in the pan for about 5 minutes, then carefully remove them from the pan and transfer them to a wire rack to cool completely.
Notes
- You can substitute pumpkin puree with sweet potato puree if desired.
- For extra flavor, try adding a simple glaze or sprinkle powdered sugar on top.
- Make sure not to overfill the donut pan to avoid uneven cooking and overflow.
- Use fresh pumpkin puree for the best taste or canned 100% pumpkin puree if fresh isn’t available.
Keywords: pumpkin cake donuts, baked pumpkin donuts, fall desserts, pumpkin spice donuts, healthy donuts
