Description

Light, airy, and impossibly soft baked pumpkin donuts dipped in melted butter and rolled in cinnamon sugar. A family-friendly, zero-grease alternative to traditional fried donuts that captures the essence of autumn.

Ingredients

Scale

1 cup (245g) 100% pure pumpkin puree
1 ½ cups (190g) all-purpose flour
½ cup (100g) granulated sugar (for batter)
½ cup (113g) unsalted butter, melted (for batter)
2 large eggs, room temperature
1 tsp baking powder
½ tsp baking soda
2 tsp pumpkin pie spice
Pinch of salt
¼ cup (57g) unsalted butter, melted (for dipping)
½ cup (100g) granulated sugar (for coating)
1 tsp cinnamon (for coating)

Instructions

Preheat oven to 350°F (175°C). Grease a donut pan generously with non-stick spray or brush with melted butter.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until combined and free of lumps.
In a large bowl, whisk the granulated sugar and melted butter until combined. Add eggs one at a time, whisking well after each addition. Stir in the pumpkin puree until smooth.
Gradually add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined; do not overmix. The batter should be thick and slightly lumpy.
Spoon the batter into the donut cavities, filling them about ¾ full. Smooth the tops with the back of a spoon.
Bake for 12-14 minutes, or until a toothpick inserted into the center comes out clean. The donuts should spring back lightly when touched.
While donuts bake, mix the coating sugar and cinnamon in a shallow dish. Melt the ¼ cup butter for dipping.
Let donuts cool in the pan for 5 minutes, then transfer to a wire rack.
While still warm, dip the top half of each donut into the melted butter, then roll in the cinnamon sugar mixture. Let cool completely or serve warm.

Notes

Do not use pumpkin pie filling; use 100% pure pumpkin puree. If using fresh pumpkin, ensure it is drained well to avoid watery batter. Do not overmix the batter to prevent tough donuts. Coat donuts while they are warm, not hot, to help the sugar adhere. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use flax eggs and coconut oil/vegan butter.

Prep Time: 10 minutes
Cook Time: 12-14 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: 180
Sugar: 20
Sodium: 150
Fat: 7
Saturated Fat: 4
Carbohydrates: 28
Fiber: 1
Protein: 3

Keywords: pumpkin donuts, baked donuts, cinnamon sugar donuts, fall recipes, easy baking, gluten-free option, vegan option, autumn treats