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- 1 cup canned pumpkin puree - 1/2 cup granulated sugar - 1/4 cup brown sugar, packed - 1/2 cup unsweetened applesauce - 2 large eggs These ingredients make the base of your donuts. Canned pumpkin puree gives a rich, sweet flavor. The sugars add sweetness and help with texture. Applesauce keeps the donuts moist and fluffy. The eggs bind everything together, ensuring a perfect rise. - 1 1/2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt The dry ingredients are key to structure. All-purpose flour provides the base. Baking powder and baking soda help the donuts rise. Spices like cinnamon, nutmeg, and ginger give a warm, cozy flavor. Salt enhances all the tastes, making each bite better. - 1/4 cup milk (dairy or non-dairy) - Powdered sugar for dusting Milk adds creaminess and helps the batter mix well. You can use dairy or non-dairy milk based on your needs. Dusting with powdered sugar adds a touch of sweetness and makes your donuts look fancy. You can skip this step if you prefer a simpler treat. Start by preheating your oven to 350°F (175°C). Grease your donut pan with non-stick spray. This step helps keep the donuts from sticking. In a large bowl, mix the wet ingredients. Combine 1 cup of canned pumpkin puree, 1/2 cup of granulated sugar, 1/4 cup of packed brown sugar, 1/2 cup of unsweetened applesauce, 2 large eggs, and 1 teaspoon of vanilla extract. Mix until everything is well blended. In another bowl, whisk together the dry ingredients. Use 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, 1/4 teaspoon of ground ginger, and 1/4 teaspoon of salt. Make sure to whisk thoroughly so there are no lumps. Next, fold the dry ingredients into the wet mixture. Stir gently until they just combine. Be careful not to overmix; this keeps your donuts light and fluffy. Now it's time to pipe the batter into your donut pan. You can use a piping bag or a zip-top bag with the corner snipped off. Fill each donut mold about 2/3 full with the batter. Place the pan in your preheated oven. Bake for 12 to 15 minutes. To check if they’re done, insert a toothpick into the center of a donut. If it comes out clean, they are ready! After baking, let the donuts cool in the pan for about 5 minutes. Then, move them to a wire rack to cool completely. If you like, dust them with powdered sugar for a sweet finish. Mixing well is key to great donuts. When you combine the wet and dry ingredients, stir gently. This step ensures your donuts stay light and fluffy. Overmixing can make them tough. Just mix until you see no flour. That’s your cue to stop. Spices can make your donuts pop. Try adding a pinch of allspice or cloves for extra warmth. You can also add chocolate chips or nuts to the batter for a fun twist. For toppings, consider a simple glaze or a sprinkle of cinnamon sugar. A dusting of powdered sugar adds sweetness too. Donuts can stick to the pan if not greased well. Use non-stick spray or oil the pan lightly. To ensure even baking, fill each mold the same. This way, they bake at the same rate. Check on them a few minutes before the timer goes off. A toothpick should come out clean when they are ready. {{image_2}} You can easily switch up the flavor of your baked pumpkin donuts. Here are two fun ideas: - Maple-infused pumpkin donuts: Add 1/4 cup of maple syrup to the wet mix. This gives the donuts a sweet, rich taste. The maple flavor pairs well with pumpkin spice. - Nut butter swirled donuts: Swirl in 1/2 cup of your favorite nut butter, like almond or peanut butter. This adds creaminess and an extra layer of flavor. Just mix it in gently for a fun marbled look. If you need gluten-free donuts, you can make some easy swaps: - Substituting with gluten-free flour: Use a good gluten-free flour blend instead of all-purpose flour. Make sure it has xanthan gum for better texture. - Alternative binders and dairy-free options: Substitute eggs with 1/4 cup of applesauce or a flax egg. You can also use almond milk or oat milk in place of dairy milk. This keeps your donuts soft and moist. Making these donuts vegan is simple! Here’s how: - Replacing eggs and milk: Use 1/4 cup of unsweetened applesauce instead of each egg. For milk, almond or soy milk works great. - Egg substitutes to maintain texture: Flaxseed meal is a great egg substitute. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken, then add it to your wet mix. This keeps your donuts fluffy and delicious. To keep your baked pumpkin donuts fresh, store them in an airtight container. This helps prevent them from drying out. You can place parchment paper between layers to avoid sticking. Keep your container in a cool, dry place. The donuts stay tasty for about three days this way. If you want to keep your donuts longer, freezing them is a great option. Start by letting the donuts cool completely. Then, wrap each donut tightly in plastic wrap. Place the wrapped donuts in a freezer-safe bag. They stay fresh for up to three months. When you are ready to enjoy them, thaw the donuts at room temperature for a quick snack. To enjoy your donuts warm, reheating is easy. The best method is to use an oven. Preheat the oven to 350°F (175°C). Place the donuts on a baking sheet for about 5-10 minutes. This helps keep the texture soft and the flavor rich. You can also use a microwave for a quicker option. Heat for about 10-15 seconds, but be careful not to overdo it. Yes, you can use fresh pumpkin. Fresh pumpkin offers a great taste and texture. You will need to cook and puree the pumpkin first. To do this, cut the pumpkin, remove seeds, and roast it until soft. Then, mash it until smooth. This method gives a richer flavor. Consider that fresh pumpkin may have more water content than canned. You might need to adjust your recipe slightly to keep the right consistency. Using fresh pumpkin can make your donuts even more special. The best way to check if your donuts are done is with a toothpick. Insert a toothpick into the center of a donut. If it comes out clean, your donuts are ready. You can also look for a golden-brown color on the outside. The donuts should feel firm to the touch. They should spring back a bit when you press them lightly. Keep an eye on the time, usually around 12-15 minutes. Yes, you can make these donuts ahead of time. They taste great even after a day or two. To store them, let the donuts cool completely. Place them in an airtight container at room temperature. If you want to keep them longer, freeze the donuts. Wrap each donut in plastic wrap and put them in a freezer bag. They can last up to three months in the freezer. When you're ready to eat, let them thaw at room temperature or warm them up in the oven. Baked pumpkin donuts are simple and fun to make. With canned pumpkin, sugars, and spices, you create a sweet treat. Following clear steps helps you mix and bake perfectly. Remember tips to avoid common mistakes and try fun variations. In the end, enjoy your tasty donuts fresh or stored for later. Happy baking!

Baked Pumpkin Donuts

Indulge in the cozy flavors of fall with these delightful baked pumpkin spice donuts! Made with wholesome ingredients like pumpkin puree, applesauce, and aromatic spices, these treats are perfect for any occasion. Follow our simple steps to create your own batch of 12 delicious donuts in just 30 minutes. Ready to satisfy your sweet tooth? Click through to discover the full recipe and enjoy a taste of autumn today!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/2 cup unsweetened applesauce

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/4 cup milk (dairy or non-dairy)

Optional: powdered sugar for dusting

Instructions
 

Preheat the oven to 350°F (175°C) and grease a donut pan with non-stick cooking spray.

    In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, applesauce, eggs, and vanilla extract. Mix until all ingredients are well combined.

      In another bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.

        Gradually add the dry ingredients to the wet mixture, stirring until just combined.

          Slowly pour in the milk, mixing until the batter is smooth and slightly thick.

            Transfer the batter into a piping bag or a zip-top bag, snip the corner, and pipe the batter into the prepared donut pan, filling each mold about 2/3 full.

              Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center of the donuts comes out clean.

                Allow the donuts to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

                  If desired, dust the cooled donuts with powdered sugar for an extra touch of sweetness.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 donuts