Print

Baked Pumpkin Cake Donuts Recipe

Baked Pumpkin Cake Donuts Recipe
Print Recipe

★★★★★

4.9 from 8 reviews

Deliciously moist and spiced baked pumpkin cake donuts topped with a cinnamon sugar coating or a luscious cinnamon maple glaze. These donuts are perfect for fall, combining warm pumpkin flavors with sweet and aromatic spices, and are easy to prepare in your oven.

Ingredients

Scale

Donut Batter

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • 1/3 cup vegetable or canola oil
  • 2 large eggs
  • 1 cup canned pumpkin puree
  • 2 teaspoons vanilla extract

Cinnamon Sugar Topping

  • ½ cup granulated sugar
  • ¾ teaspoon ground cinnamon
  • ¼ cup unsalted butter (melted)

Cinnamon Maple Glaze

  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • ½ teaspoon cinnamon (add more if desired)
  • 2 tablespoons heavy cream or milk
  • Pinch of salt

Instructions

  1. Preheat and prepare pan: Preheat your oven to 400°F (205°C). Lightly spray a donut pan with nonstick spray or Baker’s Joy to ensure easy release of the donuts.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, pumpkin pie spice, kosher salt, and baking soda. Set aside.
  3. Combine sugars and oil: Using a mixer, beat the granulated sugar, dark brown sugar, and vegetable or canola oil on medium-high speed until well combined and smooth, about one minute.
  4. Add eggs: Beat in the eggs one at a time until fully incorporated into the sugar mixture.
  5. Incorporate pumpkin and vanilla: Add the canned pumpkin puree and vanilla extract to the mixture, beating until just combined.
  6. Add dry ingredients: Gradually add the flour mixture to the wet ingredients on low speed, mixing just until incorporated. The batter should be thick and smooth.
  7. Fill donut pan: Transfer the batter into a piping bag with a round tip or use a large Ziplock bag with the corner cut off. Pipe the batter evenly into the donut pan cavities.
  8. Bake the donuts: Bake in the preheated oven for 10-11 minutes for regular-sized donuts or 5-6 minutes for mini donuts, until donuts are lightly browned and spring back when touched.
  9. Make cinnamon sugar topping: In a medium bowl, combine the remaining ½ cup granulated sugar with ¾ teaspoon ground cinnamon. When donuts are done, cool for 10 minutes, then brush the top of each donut with melted butter and gently toss in the cinnamon sugar mixture. Place on a wire rack and serve warm or at room temperature.
  10. Make cinnamon maple glaze: Allow the baked donuts to cool on a wire rack. In a medium bowl, whisk together powdered sugar, maple syrup, cinnamon, heavy cream or milk, and a pinch of salt until smooth.
  11. Glaze donuts: Dip the tops of the cooled donuts into the cinnamon maple glaze. Place glazed donuts back on the wire rack and allow the glaze to set, refrigerating briefly if desired. Serve once the glaze has firmed up.

Notes

  • Use canned pumpkin puree for best consistency; avoid pumpkin pie filling which contains spices and sweeteners.
  • Donuts can be stored in an airtight container at room temperature for up to 3 days.
  • For a dairy-free version, substitute butter with a plant-based alternative and use plant-based milk for the glaze.
  • You can make mini donuts, adjusting baking time accordingly (5-6 minutes).
  • If you prefer, skip the cinnamon sugar and just use the cinnamon maple glaze for topping.

Nutrition

Keywords: pumpkin donuts, baked donuts, pumpkin cake donuts, fall desserts, cinnamon sugar donuts, maple glaze donuts

Find it online: https://nayabaker.com/baked-pumpkin-cake-donuts-recipe/