Go Back
+ servings
Soft Pumpkin donuts in a stack.
Print Recipe
0 from 0 votes

Baked Pumpkin Donuts Recipe (Moist and Fluffy)

This simple recipe for Baked Pumpkin Donuts produces moist and fluffy donuts every pumpkin spice lover will appreciate!
Prep Time15 mins
Total Time27 mins
Course: Dessert, Snack
Cuisine: American
Keyword: fluffy pumpkin donuts, Gluten Free Baked Donuts, halloween donuts, pumpkin donuts
Servings: 15 donuts
Calories: 180cal
Author: Amy
Cost: $3

Equipment

  • Pumpkin baking pan
  • Large bowl
  • Whisk
  • Piping Bag

Ingredients

  • 1 3/4 cup all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 tsp. pumpkin pie spice
  • 1/8 tsp. nutmeg
  • 1 1/2 tsps. ground cinnamon
  • 3/4 cup light brown sugar
  • 1/2 cup vegetable oil
  • 1/3 cup whole milk
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1 tsp. vanilla extract

Halloween Frosting

  • 1 cup canned vanilla frosting
  • 1 tbsp. Halloween sprinkles
  • 1/4 cup candy corns

Instructions

  • Preheat oven to 350 degrees and spray your donut pan with nonstick coating.
  • In a large bowl, mix together the dry ingredients with a whisk to combine them.
  • In a separate medium bowl, whisk the wet ingredients together.
  • Add the dry ingredients to the wet ingredients and combine them together. Mix until completely combined.
  • Add batter into a large piping bag, or use a spoon to carefully add batter to the donut pans.
  • Bake donuts for 10-12 minutes. Donut tops should be springy when gently pressed. A toothpick inserted into the center of the donut should be clean when removed.
  • Allow donuts to be cooled before frosting

Frosting

  • Add canned frosting to a microwave-safe dish, and microwave for 15-20 seconds until creamy. Whisk with a fork to combine.
  • Add donuts to a baking rack and dip each bare donut top into the frosting. Dip, swirl, and twist to remove excess.
  • Once donuts are all coated, add sprinkles and candies to each. Enjoy!

Notes

Nutritional values may vary and are meant to be a guide. They are based off the unfrosted donuts. 
Pan variations  
Bake time is dependent on the size pan used. For a standard donut pan the time is 10-12 minutes per batch.
For a smaller mini donut pan it is 8-10 minutes per batch. 
Muffin Tin baking
If you do not have a donut pan, you can bake these in a muffin tin. Simply grease the muffin tin wells and bake for 10-12 minutes. Once done and cooled, remove muffins. If you want a little something extra, roll muffins in a mixture of 1 tsp. of cinnamon, and 1/2 cup of white sugar, or enjoy plain. 
Freezing
These donuts freeze very well when baked and kept plain. Simply bake, allow them to cool and add them to an airtight container or plastic zippered freezer bag. Freeze, and consume within 30 days.
To enjoy, thaw, or warm in the microwave to preference. 

Nutrition

Serving: 1donut | Calories: 180cal | Carbohydrates: 24g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 25mg | Sodium: 170mg | Potassium: 113mg | Fiber: 1g | Sugar: 12g | Vitamin A: 2587IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg