Can I prepare Baked Pumpkin Donuts ahead of time?

Yes. Use the make-ahead guidance in the storage section and complete any frosting, coating, or garnish at the stage recommended for this recipe. Cool the baked component fully before covering it so trapped steam does not soften the surface or create condensation.

How do I know when it is done?

Use the recipe-specific cue rather than color alone: Bake for 15 to 18 minutes, until a toothpick or thin knife inserted into a donut comes out clean. Oven performance and pan material can vary, so begin checking at the earliest verified time.

Can I substitute homemade pumpkin puree?

Plain homemade pumpkin puree can work only when its consistency is close to canned puree. Fresh puree often contains more water, which can soften the crumb or filling. Drain or blot an overly wet puree before measuring, and never substitute sweetened pumpkin pie filling.

What is the safest way to store leftovers?

Cool the recipe as directed, then follow the storage section for the appropriate container and temperature. Refrigerate any dessert containing cream cheese, whipped cream, or another perishable topping promptly, and do not leave it at room temperature longer than two hours

Baked Pumpkin Donuts Cozy 30-Minute Cinnamon Favorite

Description

Baked Pumpkin Donuts offer the soft, cake-like crumb of a pumpkin muffin in a neat ring finished with sparkling cinnamon sugar.

Ingredients

Scale

1/2 cup (99 g) vegetable oil
3 large eggs
1 to 1 1/2 cups (198 to 298 g) granulated sugar
1 1/2 cups (340 g) pumpkin puree
1 1/2 teaspoons pumpkin pie spice
1 1/2 teaspoons table salt
1 1/2 teaspoons baking powder
1 3/4 cups plus 2 tablespoons (224 g) all-purpose flour
3 tablespoons (35 g) cinnamon sugar

Instructions

Prepare the donut pans: Preheat the oven to 350°F and lightly grease two standard donut pans.
Beat the pumpkin mixture: Beat the vegetable oil, eggs, granulated sugar, pumpkin puree, pumpkin pie spice, salt, and baking powder until smooth.
Finish the batter: Add the all-purpose flour and stir only until the batter is smooth and no dry flour remains.
Fill the donut wells: Divide the batter among the prepared wells, filling each about three-quarters full with a scant 1/4 cup batter.
Bake until set: Bake for 15 to 18 minutes, until a toothpick or thin knife inserted into a donut comes out clean.
Cool on a rack: Rest the donuts in the pans for about 5 minutes, loosen their edges, and transfer them to a wire rack.
Add cinnamon sugar: While the donuts are warm but no longer fragile, coat the portions being served in cinnamon sugar.

Notes

Use plain pumpkin puree rather than sweetened pumpkin pie filling.
Cool the donuts completely before storage. Keep uncoated donuts at room temperature under a cake cover or in a loosely closed bag for several days, as directed by the source. Avoid sealing warm donuts tightly because trapped condensation makes the surface tacky. Add cinnamon sugar shortly before eating. If freezing, do so without the coating and thaw at room temperature before warming briefly and adding fresh cinnamon sugar.
Nutrition information is an estimate calculated per serving and may vary by ingredient brand and portion size.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Keywords: Baked Pumpkin Donuts, Pumpkin Recipes, Breakfast Recipes, Fall Recipes, Fall Breakfast Ideas, Baking Recipes, Thanksgiving Recipes