The ideal Fall treat is a donut baked with pure pumpkin and pumpkin pie spice, which gives each mouthful just the right amount of pumpkin flavor. There is also a glaze made of maple and cinnamon that goes on top if that isn’t flavorful enough for you.
The fluffiest and tastiest pumpkin donuts you can make from scratch are these! They can also be prepared in a muffin tin and are ready in under 40 minutes. These simple donuts will always come out soft, sweet, and flavorful.
Why These Pumpkin Donuts Are Awesome
- Not fried but baked
- Large batch, but it can be cut in half.
- The texture of a cake doughnut
- Pretty simple and requires no mixer
- Less than 45 minutes to complete
- With homemade pumpkin pie spice, it is perfectly seasoned.
- Delicious without the icing, but even better with it
How long are baked pumpkin donuts good for?
The day a homemade donut is made is the finest day to consume it. However, they can be kept at room temperature for up to three days when placed in an airtight container. They will last longer if you wait to top the donuts with butter and cinnamon sugar until you are ready to serve them.
Can baked pumpkin donuts be frozen?
Yes. After cooling, put the donuts in an airtight container and freeze them for up to a month. Before bringing it to room temperature and adding the cinnamon sugar coating, defrost it in the refrigerator.
- When you have the correct equipment, pumpkin doughnuts taste their best. Use a doughnut pan with 3.25-inch-wide cavities. Another expert piece of advice is to use a kitchen scale to weigh your items. Compared to measuring them, it is far more exact.
- Use a frosting or zip-top bag with the corner cut to pipe the batter into the doughnut tin for uniform donuts. Transfer the baked donuts to a wire rack to cool so they don’t get soggy after baking. When you add the cinnamon sugar, it doesn’t matter whether they are still warm!
More Dessert Recipes
- Skillet Apple Pie
- Chocolate Mousse
- No-Bake Strawberry Cheesecake
Pumpkin DonutsA batch of delightful and pleasingly moist pumpkindonuts with brilliant orange color… Thesebaked donut are the perfect choice for a fall and winter treat.
- Non-Stick Cooking Spray
- 2 large eggs
- ¼ cup milk
- 2 tbsp pumpkin puree
- 1 tsp vanilla extract
- ¾ cup blanched almond flour
- 6 scoops collagen protein powder
- ¼ cup granulated sugar
- 2 tsp baking soda
- 1½ tsp baking powder
- 1 tsp xanthan gum
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
- pinch salt
- ¼ cup unsalted butter melted
- ¼ cup white sugar
- 1 tsp vanilla extract
- Preheatyour oven to 350 ºF.
- Grease a 6holes silicone donut pan with cooking spray.
- For donuts: in a bowl, add the eggs, almond milk, pumpkin puree, butter and vanillaextract and with an electric mixer, whisk on low setting for about 30 seconds.Set aside.
- In anotherlarge-sized bowl, add the remaining ingredients and mix well.
- In thebowl of egg mixture, add the flour mixture and mix until just blended.
- Place themixture into the prepared holes of donut pan about ¾ of full.
- Bake forapproximately 21-23 minutes or until golden brown.
- Remove thedonut pan from oven and set aside for at least 5 minutes to cool.
- Carefullyremove the donuts from each hole and place onto a platter to cool completely.
- Meanwhile, for glaze: ina bowl, add all the ingredients and beat until well blended.
- Spread the glaze over donuts and serve.
NotesFill each donut pan about ¾ of full.
NutritionCalories: 250kcalCarbohydrates: 22gProtein: 6gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 84mgSodium: 515mgPotassium: 58mgFiber: 2gSugar: 18gVitamin A: 1122IUVitamin C: 1mgCalcium: 118mgIron: 1mgTried this recipe?Please rate the recipe and leave a comment below 🙂