Fall is officially here, and nothing screams cozy autumn vibes more than a batch of baked pumpkin donuts! This is my absolute favorite season, and my favorite thing to do during it is to make all the seasonal treats! These easy, delicious donuts are a great way to welcome the season. They are perfect for a quick breakfast, a coffee companion, or a snack anytime you’re craving a taste of pumpkin spice. With warm spices, a tender crumb, and a golden-brown exterior, these baked donuts are both satisfying and healthier than their fried counterparts. Whether you’re a pumpkin lover or just looking for a simple baking project, this recipe will not disappoint.
1. Can I use pumpkin pie filling instead of purée?
No, pie filling contains added sugars and spices. Stick to pure pumpkin purée for the best results.
2. How should I store these donuts?
Keep them in an airtight container at room temperature for 3 days or in the fridge for up to a week. You can also freeze them for longer storage.
3. Can I make these donuts without a donut pan?
Yes! You can use a muffin tin. They won’t have the classic donut shape, but they’ll taste just as good.
4. Can I make these gluten-free?
Yes, just substitute the flour with a gluten-free blend. Make sure it contains xanthan gum for structure.
5. Can I add a different glaze or topping?
Absolutely! Try adding a maple glaze for an extra fall touch.
An easy one-bowl donut recipe that will get you home baked donuts in 30 minutes.
½ cup vegetable oil
3 large eggs
1 ¼ cups granulated sugar
¾ cup pumpkin purée
½ cup sour cream
1 ¾ cups All-Purpose Flour
1 ½ teaspoons baking powder
¾ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
1 teaspoons table salt
1 cup sugar
1 tablespoon cinnamon
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