pumpkin donut recipe

Light and cakey and full of pumpkin spice seasoning, this Pumpkin Baked Donut Recipe is sure to be a crowd pleasure this fall season!

Pumpkin Baked Donut Recipe (Vegan)

flour

sugar

baking powder

pumpkin pie spice

salt

pumpkin puree

non dairy milk

non-dairy milk

chocolate hazelnut butter*

Preheat your oven to 375℉ and grease a...

Preheat your oven to 375℉ and grease a 6 donut pan and set it aside.

In a mixing bowl, combine all the dry...

In a mixing bowl, combine all the dry ingredients, from the flour to the salt.

Add in the oil, pumpkin puree and non-dairy...

Add in the oil, pumpkin puree and non-dairy milk and stir to combine.

Place a plastic gallon bag into a cup...

Place a plastic gallon bag into a cup (see photos) and spoon the pumpkin donut batter into the plastic bag. Twist the top of the plastic bag so that all of the batter is concentrated in one corner of the plastic bag.

Cut the end off of the plastic bag...

Cut the end off of the plastic bag and pipe the donut batter evenly among the 6 donut rounds. Gently bang the pan against something soft to even out the top of the batter.

Bake the donuts for 15-18 minutes or until...

Bake the donuts for 15-18 minutes or until risen and slightly golden brown.

Allow the donuts to cool for about 10...

Allow the donuts to cool for about 10 minutes in the pan before removing them and placing them on a wire rack to cool completely.

While the donuts are cooling, prepare the glaze....

While the donuts are cooling, prepare the glaze. Place 1 cup of powdered sugar into a bowl and add in 1 tablespoon of non-dairy milk and stir well. Continue adding 1 teaspoon of milk at a time until you get a runny, but thick glaze.

Dip the donuts into the glaze one at...

Dip the donuts into the glaze one at a time and place them back on the wire rack, glazed-side up.

If desired, prepare the chocolate drizzle by adding...

If desired, prepare the chocolate drizzle by adding a little bit of water some some chocolate hazelnut spread and mixing until a drizzle-able consistency forms. Using a spoon or the piping method used above, drizzle the glazed pumpkin donuts with the chocolate hazelnut spread.

Enjoy!

These made-from-scratch baked pumpkin donuts are soft, moist and fluffy with a delightful cinnamon-sugar coating.

Homemade Pumpkin Spice Donuts

(125 milliliters) vegetable oil

eggs

(300 grams) granulated sugar

(365 grams) canned pumpkin purée

pumpkin

tsp salt

tsp baking powder

minus 2 tbp (8 ounces) all-purpose flour

(100 grams) granulated sugar

cinnamon

Preheat oven to 350F and grease two standard size donut pans.

In a large bowl, whisk all the donut batter ingredients except the flour until smooth.

Add in the flour and stir just until smooth again.

Using a large muffin scoop or 1/4 cup measuring cup, fill the wells of the prepared baking pans about 3/4 full.

Bake for about 15 minutes or until a toothpick inserted into the center comes out clean. Let cool enough to handle.

Toss the sugar and cinnamon in a medium ziplock bag. While the donuts are still warm, gently shake them in the sugar mixture to coat. Place them on a wire rack to cool or enjoy warm. See notes.

They came out perfect in the donut maker! 
http://tinypic.com/r/140capw/9

These doughnuts are simple and super yummy! Perfect with coffee!

The absolute, best, moist, most delicious pumpkin donuts EVER!! So quick and easy too!  Thank you, thank you!

Made these with gluten free flour.  Delicious! The only issue we have is that we can't stop eating them.

Fluffy pumpkin donuts are so quick and easy to make from scratch! These flavorful homemade donuts are loaded with sweet pumpkin flavor and cozy fall spices, rolled in crunchy cinnamon sugar.

Pumpkin Donuts

(28 grams) butter, melted and cooled

egg at room temperature

cup (165 grams) light brown sugar

(48 grams) granulated sugar

(118 milliliters) vegetable oil

(30 milliliters) milk

teaspoon pure vanilla extract

cup (122 grams) pumpkin puree

(180 grams) all-purpose flour, sifted

teaspoon (4 grams) baking soda

of nutmeg

(56 grams) butter, melted

Beat the egg for 1-2 minutes until fluffy. Next add the oil and sugars, beating until well incorporated. Next add the butter, milk, vanilla and pumpkin puree and beat together until well combined. 

Combine the dry ingredients and sift, then add to the wet ingredients and mix until the flour is incorporated. Use a spatula to mix the batter, ensuring all ingredients are well combined.

Generously spray your donut pan with cooking spray. Fill each cavity with 1/4 cup of batter. Bake at 350°F for 10 minutes. Test for doneness by inserting a toothpick into the center of the donut, if the toothpick comes out clean, the donuts are done. Cool for 5 minutes and then turn out onto a wire rack.

 Once cooled, brush the donuts with melted butter and then roll them in a mixture of cinnamon and sugar until well coated.

Absolutely love these donuts easy and delicious!!!! just love your recipes

Everyone at work LOVED them!  Super moist snd delicious!

Delicious! Easy to make…will make again!

Tried and true! Amazingly delicious! 
I baked these doughnuts today and my family loved them!  They will definitely be on my dessert table for Thanksgiving.

A+++++
DELICIOUS .  I used Einkorn flour and a little less sugar in the donut batter and they were wonderful. 
Thank you for posting this yummy recipe

Such a great recipe! It was easy and a huge hit with the family! Best baked donuts I’ve made!

I am so thankful for a BAKED doughnut recipe! Your pictures and words make me anxious to go to the grocery store to buy pumpkin and a doughnut pan!

Thank you for sharing this recipe and putting it in grams!!! It was absolutely delicious and I will be making this soon again per family’s request. I reduced the brown sugar to 150 g and granulated sugar to 38 g. Still soooo amazing! Can’t wait to try your other recipes. :-)

We normally go to a local farm market to purchase what we thought were the best pumpkin donuts….we no longer need to go!!  These are AMAZING!!!!  Super simple and delicious!  Thank you for this recipe!

These donuts are delicious.  My husband absolutely loves them, that's high praise because he's a chocoholic.

Made these twice in one weekend! They are amazing, flavorful, moist, and addicting. We put the leftover pumpkin in our coffees. The donuts stayed moist even after being refrigerated whereas most desserts tend to dry out. This will be a repeat experience. Thank you!!!!!

These donuts were very good! Easy to make and the grandkids loved them!

Recipe generates a thin batter that doesn't rise as a cake donut too well.  10 to 15 minutes to bake required. Okay result.  Not as good as other pumpkin spice donuts.  Easy to do.

These are Dangerous! The best donut I've ever had. So easy and got to use my pampered chef donut pan! It says they freeze well but I don't think I'll have to worry about that!!!

Hi
I made these baked pumpkin donuts and they were melt in your mouth delicious!
I really like the idea of baking them instead of frying wish I don’t do.
I made them last year around Christmas and they were a big hit. I ran out of them in no time.
There is a baking contest here in my apartment building and I plan on making them for the contest😊

https://mediavine-res.cloudinary.com/video/upload/t_original/v1602444892/ydhc7oowueesf8xrpkgu.mp4

Easy Baked Pumpkin donuts coated in a Cinnamon Sugar Frosting. These are the best fall treat.

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Top Tags

Pumpkin Baked Donut Recipe (Vegan)

Homemade Pumpkin Spice Donuts

Pumpkin Donuts

Top 3 pumpkin donut recipe recipes from across the web

The most viewed pumpkin donut recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Baked Donut Recipe (Vegan)

Homemade Pumpkin Spice Donuts

Pumpkin Donuts

The most viewed pumpkin donut recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine