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    The Best Baked Pumpkin Donuts Recipe

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    These are the best pumpkin donuts you’ll ever taste! Baked Pumpkin Donuts are so simple and can be made in less than an hour using basic ingredients that are already in your pantry.

    We are already super excited about fall and can’t wait to make some of our favorite pumpkin recipes such as pumpkin pie brownies , Pumpkin Pull Apart Bread and pumpkin cheesecake bars. These would make perfect fall desserts and you can serve them with a warm cup of tea or coffee. 

    Baked Pumpkin Donuts are so simple and can be made in less than an hour using basic ingredients that are already in your pantry. From UnicornsintheKitchen.com

    Baked Pumpkin Donuts

    There’s so much you can make with pumpkin in fall and one of them is this healthy pumpkin donut recipe which is perfect for an afternoon with a cup of tea or coffee. Donuts baked in a donut pan are super easy to make and my family loves them!

    Fall is all about pumpkins, apples and baking. Have you gone pumpkin picking yet? Speaking of pumpkins, how do you like baked pumpkin goods? I’m a big fan and I go beyond pumpkin pie. After all,  pumpkin season is short so I try to make as many pumpkin treats as possible, hopefully we’ll get to make my favorite pumpkin bread pudding and pumpkin pancakes again, but first let’s talk more about these tasty and healthy baked donuts. 

    Baked Pumpkin Donuts are so simple and can be made in less than an hour using basic ingredients that are already in your pantry. From UnicornsintheKitchen.com

    Baked or fried pumpkin donuts?

    Like my pumpkin banana bread, these baked pumpkin donuts are quite healthy recipe. They have a cake-y texture that fried pumpkin donuts don’t have. They’re airy and fluffy and stay that way for at least 4-5 days, though they disappear faster than that.

    This healthy donut recipe uses very little oil compared to the fried version and there is also less mess involved thanks to baking. These pumpkin donuts scream fall in every bite and they’re lightly sweetened so they’re perfect for a midday or afternoon snack. 

    Why this pumpkin spice donuts recipe works?

    • There is only 1/4 cup of oil in the whole recipe.
    • They’re baked which means there’s no mess with frying.
    • These donuts super fluffy thanks to buttermilk. I always make buttermilk at home by mixing 1 cup milk with 2 tablespoons white vinegar and set it aside for 10 minutes. This amount equals one cup of buttermilk.

    Ingredients to make pumpkin donuts

    You need the following ingredients to make pumpkin donuts:

    • Vegetable oil 
    • Eggs
    • Buttermilk
    • Granulated sugar
    • Brown sugar
    • Pumpkin puree
    • Pumpkin pie spice
    • All purpose flour, baking powder and baking soda

    You can use store-bought or homemade buttermilk for this recipe. To make homemade buttermilk, mix 1 cup of milk with two tablespoons of lemon juice or white vinegar. Let it sit for 10 minutes and use it in the recipe. I prefer using canned pumpkin puree for this baked pumpkin donuts recipe because it has less moisture compared to homemade pumpkin puree. 

    Baked Pumpkin Donuts are so simple and can be made in less than an hour using basic ingredients that are already in your pantry. From UnicornsintheKitchen.com

    How to make pumpkin donuts from scratch

    Mix vegetable oil and sugar well then add the buttermilk and continue by adding the eggs one by one. Add in pumpkin puree and mix well.

    Then add all the dry ingredients and mix using a whisk or a wooden spoon. Once the batter is ready, fill donut molds and bake in the oven for about 15 minutes. This is an easy donut recipe that you will want to make over and over!

    The batter of these healthy baked doughnuts is quite forgiving. You can use either canned pumpkin or pumpkin puree. Don’t forget to use pumpkin pie spice but if you don’t have it, a combination of cinnamon, nutmeg, ginger and all spice would work, too. Or, you can make your own homemade pumpkin pie spice. Check out this pumpkin pie spice mix by Epicurious.

    How to store pumpkin donuts

    Place cooled pumpkin donuts in an airtight container and refrigerate for up to 4 days. You can reheat them for a few minutes in the oven if you like them warm. 

    Baked Pumpkin Donuts are so simple and can be made in less than an hour using basic ingredients that are already in your pantry. From UnicornsintheKitchen.com

    Notes and tips for this baked pumpkin donuts recipe:

    • Use a doughnut pan and pour the batter in a piping/pastry bag, and then fill the doughnut pan. You can also scoop the batter with a spoon and fill the pan if a pastry bag isn’t available.
    • Before filling the pan, make sure you have coated it with non stick spray every time.
    • You can dust these baked donuts with powdered sugar or top them with this delicious maple glaze.
    • Let the donuts cool in the pan for about 5 minutes before transferring them to a cooling rack.
    • If you have extra pumpkin puree left, make this pumpkin smoothie for breakfast, it’s quick, easy and perfect for a fall morning.

    Baked Pumpkin Donuts are so simple and can be made in less than an hour using basic ingredients that are already in your pantry. From UnicornsintheKitchen.com

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    5 from 16 votes

    Healthy Baked Pumpkin Donuts

    Baked Pumpkin Donuts are so simple and can be made in less than an hour using basic ingredients that are already in your pantry.
    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 24 Donuts
    Calories 110kcal
    Author Shadi HasanzadeNemati

    Ingredients

    • 1/4 cup Vegetable Oil
    • 3 Eggs
    • 1/3 cup Buttermilk mix 1/3 cup milk + 1 tbsp white vinegar or lemon juice and let it sit for 10 minutes
    • 3/4 cup White Sugar
    • 1/2 cup Brown Sugar
    • 1 1/2 cup Pumpkin Puree
    • 1 tsp Pumpkin Pie Spice
    • 1/2 tsp Baking Powder
    • 1/2 tsp Baking Soda
    • 2 1/3 cup All Purpose Flour

    Instructions

    • Preheat the oven to 350F. Coat a donut pan with non stick spray.
    • Mix oil and sugar in a large bowl. Add in buttermilk and mix well.
    •  Add in the eggs one by one, mix well after adding each egg. Then add the pumpkin puree. Mix well.
    • Add in all dry ingredients and mix using a wooden spoon or a spatula until combined. Don't over mix.
    • Fill the donut molds to two thirds and bake in the oven for 15 minutes or until a toothpick inserted in the donut comes out clean. let cool for 5 minutes then take the donuts out.

    Nutrition

    Calories: 110kcal

     

     

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    Reader Interactions

    Comments

    2. Dahn

      I have days that I just CRAVE a donut but abstain because of the fat and calories. These are so perfect, low fat in the batter and baked for even fewer calories. I love it.

      Reply

    4. Ali Randall

      5 stars
      This recipe looks easy and something I can do. I just need to order a donut pan and get started. It’s been in my cart for a while, now I just need this recipe. Looks delicious.

      Reply

    9. Amanda

      5 stars
      I just came across my doughnut pan in my drawer the other day and thought to myself that I don’t use it enough. Can’t wait to make your recipe! This looks like the perfect doughnut for fall. The texture looks fantastic and your photos are absolutely beautiful, Shadi!

      Reply

    12. Veena Azmanov

      5 stars
      My son is a huge fan of doughnuts so often I make the baked instead of deep fried version. I love trying new recipes so saving this for later. can’t wait to try it. Love the golden color.

      Reply

    13. Lisa | Garlic + Zest

      5 stars
      Ok, I admit it. I’ve never made doughnuts — unless beignets count — which I think they kind of do. I just don’t have a doughnut pan – so I think I’ll have to look into getting one. I love that these are baked instead of fried and the texture looks absolutely perfect for dunking in a cup of coffee. I think I might sprinkle a little cinnamon sugar on top for added spice and crunch – what do you think?

      Reply

      • Shadi HasanzadeNemati

        I’ve never made beignets! They do count as donuts! 😀 Having a donut pan is great because you can make baked donuts all the time which have no mess! Cinnamon sugar on top sounds awesome! I will definitely do that next time!

        Reply

    17. Marisa Franca @ All Our Way

      5 stars
      What a great looking donut recipe!! It certainly makes a great fall treat — but one you could appreciate all year long. I prefer the touch of powdered sugar rather than an icing. That way you can appreciate the flavor of the pumpkin in the donuts.

      Reply

    21. Ashima

      I love the fact that these are baked and not fried. And pumpkin doughnuts is perfect for the season 🙂 I usually make my buttermilk with yogurt and water, the tip of using milk and white vinegar will be helpful when I run out of yogurt!

      Thanks for sharing

      Reply

    22. Sarah @ Champagne Tastes

      5 stars
      I’m not normally a huge donut fan (I know, I’m a freak!), but I do love baked donuts! Especially like this, when there isn’t a lot of sugary topping. These sound perfect for eating with a cup of tea in the afternoon… yum!

      Reply

    24. Donna

      5 stars
      Baked donuts are the best!! I haven’t made some in a while though, and am totally craving them now 🙂 I foresee us trying this recipe out tomorrow!

      Reply

    25. Meagen Brosius

      5 stars
      These are so perfect for fall! I love them for those busy mornings when I’m running around and need something to eat on the go. Yum!

      Reply

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