Baked Pumpkin Donuts – If you’re craving a cozy fall treat. These Baked Pumpkin Donuts. Are just what you need. This recipe combines the rich flavors of spice cake mix. With the warm, comforting taste of pumpkin puree. To create the perfect dessert. These donuts are soft and fluffy. And coated in a cinnamon-sugar topping. That will make your kitchen smell like autumn. Plus, they’re incredibly easy to make. With just a handful of ingredients. And a donut maker!
The first time I made these Baked Pumpkin Donuts. It was a chilly fall morning. And I wanted to surprise my family. With a sweet treat. My husband. Who’s a pumpkin lover. Couldn’t get enough of them. And our child had the most delightful sugar-coated smile. After the first bite. These donuts have since become a family favorite. Especially when we want something quick. Delicious, and festive.
What makes this Baked Pumpkin Donuts truly stand out?
These Baked Pumpkin Donuts stand out. Because they’re not only delicious. But also easy. And mess-free. Using a donut maker cuts down on time. And effort. And the simple ingredients. Make this recipe accessible. For any home cook. The cinnamon-sugar topping. Adds a delightful crunch. And sweetness. That perfectly complements the soft, spiced pumpkin flavor of the donuts.
What You Need To Make This Baked Pumpkin Donuts Recipe?
Spice Cake Mix: This mix is a game-changer for these donuts. It brings all the warm spices—like cinnamon, nutmeg, and cloves. Without having to measure each one separately. Just grab a box. And you’re halfway. To donut heaven.
Eggs: Eggs are crucial for binding the ingredients together. And giving the donuts a light, airy texture. Make sure they’re at room temperature. For best results.
Vegetable Oil: The oil keeps these donuts moist. And tender. You can also use melted butter. If you prefer a richer flavor.
Pumpkin Puree: This is the star of the show! Be sure to use pure pumpkin puree. Not pumpkin pie filling. It adds moisture, flavor, and a beautiful orange color to the donuts.
Cinnamon-Sugar Topping: The combination of cinnamon. And sugar adds a delightful, crunchy sweetness to the donuts. For a twist. Try using pumpkin pie spice. Instead of just cinnamon.
Steps To Make Baked Pumpkin Donuts:
Step 1: Start by whisking together the pumpkin, eggs, and oil in a bowl. Until smooth. And well combined. This forms the rich, pumpkin-flavored base for your donuts.
Step 2: Next, gradually stir in the spice cake mix. Using a spatula or wooden spoon. Until the mixture is fully incorporated. And smooth. The batter should be thick. And fragrant.
Step 3: Preheat your donut maker. According to the manufacturer’s instructions. While it’s heating up. Prepare your donut batter. By pouring it into a gallon-sized ziplock bag. Snip off one of the corners. To create a small opening. Perfect for piping.
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Step 4: Once the donut maker is hot. Give it a quick spray. With nonstick cooking spray. Carefully pipe the batter. Into each donut well. Filling only the bottom half.
Step 5: Close the donut maker. And let the donuts cook. For about 5 minutes. They should be golden. And firm to the touch when done.
Step 6: Remove the donuts. And let them cool on a wire rack. Repeat the process. With the remaining batter. You’ll get about 36 mini donuts in total.
Step 7: For the topping. Melt the butter in a small bowl. In another bowl, mix together the cinnamon and sugar. Once the donuts have cooled. Dip the top of each donut quickly in the melted butter. Then into the cinnamon-sugar mixture.
Step 8: These donuts are best enjoyed once they’ve cooled completely. Store them in a covered container at room temperature. To keep them fresh.
Tip:
To ensure your Baked Pumpkin Donuts. Have the perfect texture. Don’t skip letting the batter rest for a few minutes. Before pouring it into the donut maker. This allows the ingredients. To fully hydrate and blend. Creating a smoother, more cohesive batter. That will rise evenly. Additionally, when dipping the donuts in butter. And then the cinnamon-sugar mixture. Work quickly. But gently. This will help the coating adhere better. And prevent the donuts. From becoming too soggy. For an extra flavor boost. Try using browned butter. Instead of melted butter in the topping.
Frequently Asked Questions:
Can I make these donuts without a donut maker?
Yes. You can bake the donuts. In a donut pan in the oven. Preheat your oven to 350°F. And bake for 10-12 minutes. Or until they are cooked through.
Can I freeze these donuts?
Absolutely! Once the donuts have cooled completely. You can freeze them in an airtight container. When ready to eat. Just thaw them at room temperature. And reheat in the microwave for a few seconds.
What if I don’t have spice cake mix?
You can substitute with a yellow. Or white cake mix. And add 2 teaspoons of pumpkin pie spice. To get a similar flavor.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Baked Pumpkin Donuts
Ingredients
- 1 Spice Cake Mix
- 2 Eggs
- 1/4 c Vegetable Oil
- 1 can Pumpkin puree, not pumpkin pie mix 15 ounces
Cinnamon Sugar Topping:
- 2/3 c White or Brown sugar
- 2 tablespoon Cinnamon or substitute pumpkin pie spice
- 1/4 c Butter melted
Instructions
- In a bowl, mix together pumpkin, eggs, and oil. Until smooth. Stir in the spice cake mix. Until fully combined and smooth.
- Preheat your donut maker. Meanwhile, pour the batter into a ziplock bag. And cut off one corner to pipe it out.
- Spray the donut maker with nonstick spray. Then pipe the batter into the wells. Filling the bottom half.
- Close and cook for 5 minutes. Remove the donuts. And cool on a wire rack. Repeat with the remaining batter.
- Dip cooled donuts in melted butter. Then in the cinnamon-sugar mixture.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
