Meet your new favorite fall treat: Juicy and Spiced Pumpkin Donuts! Prepares in 15 minutes for a quick and delicious fall breakfast or dessert. As amazing as they are, they’ll be gone in no time!
These donuts are baked, not fried, and they come together super fast. Subtly spiced with cinnamon and nutmeg and coated in a cinnamon-sugar topping, once you try them, you’ll be making these pumpkin donuts over and over again every fall.
Pumpkin is the ingredient of the season! It is great in both sweet and savory recipes. If you’re as obsessed with pumpkins as I am, you have to try these Pumpkin Cinnamon Rolls, this Pumpkin Chocolate Spice Pound Cake, or this Pumpkin Pie! They are all packed with that rich pumpkin flavor you love and seasoned to perfection!
Baked donuts are much easier to make than fried ones. The fried ones are also very, very tasty. But, when you don’t want to spend a ton of time making a candy, these are absolutely perfect. Using a donut baking pan, you have so many options for healthy baked donuts. So I recommend you invest in one of them.
For all you pumpkin fans out there, these Pumpkin Donuts are a real treasure! They have a subtle pumpkin flavor and are lightly spiced with all the warm spices of fall. I use nutmeg and cinnamon, but you can also add cloves or ginger.
If you have tried this recipe, leave me a comment so I know if you liked it! You can also upload a photo to Instagram using the hashtag #caudesucre and tag @caudesucre so they can see them. I love reading and seeing your creations!!
These donuts are baked, not fried, and they come together super fast. Subtly spiced with cinnamon and nutmeg and coated in a cinnamon-sugar topping, once you try them, you'll be making these pumpkin donuts over and over again every fall.
- 120ml light vegetable oil
- 3 eggs
- 300g brown sugar
- 330g pumpkin puree (cooked or baked and mashed)
- 1 teaspoon of cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
- 1 and 1/2 teaspoon baking powder
- 225g all-purpose flour
- 200g of sugar and 2 teaspoons of cinnamon to coat
Preheat the oven to 170ºC. Lightly grease a standard donut pan and set aside.
In a large bowl, mix oil, eggs, sugar, pumpkin, spices, salt, and baking powder until smooth and well combined.
Add the flour and mix until there are no lumps.
Fill the holes of the donut mold up to ¾ of its capacity, you can use a pastry bag to make it easier for you.
Bake for 15 minutes or until toothpick inserted in center comes out clean.
Remove from the oven, wait a few minutes, then use a toothpick to lift the donuts out of the pan and onto a rack.
When they are warm, coat each of them in the mixture of sugar and cinnamon.
6g Saturated fat
Donuts are best served fresh from the oven. To store, place in a container with a tightly closed lid and keep at room temperature for up to 4 days. Reheat in the microwave on 50% power for 30-60 seconds and serve the donut warm.