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–+ servings
pumpkin donuts on a white plate.
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5 from 1 vote

Baked Pumpkin Donuts

These baked pumpkin donuts are light, fluffy, and packed with pumpkin spice flavor. Easy to make, coated in cinnamon sugar, and perfect for a cozy fall breakfast or dessert.
Prep Time10 minutes
Cook Time16 minutes
Total Time26 minutes
Course: Dessert
Cuisine: American
Diet: Halal
Skill Level: Beginner
Servings: 16
Author: Rena

Ingredients

  • 3/4 cup brown sugar
  • 1/4 cup white sugar
  • 1/2 cup melted coconut oil
  • 2 large eggs at room temperature
  • 15 ounces pumpkin puree one can
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon pumpkin spice mix

Cinnamon sugar coating:

  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 teaspoons ground cinnamon

Instructions

  • Preheat the oven to 350° F. Lightly grease a silicone donut tray with coconut oil. In a small bowl, combine the ingredients for the cinnamon sugar coating (1/2 cup granulated sugar, 1/4 cup brown sugar, and 2 teaspoons ground cinnamon)
  • Sprinkle to coat all the greased cavities with this mixture. You'll have some mixture left to use as a topping.
    cinnamon sugar coating in the donut mold cavity.
  • In a medium bowl, use an electric mixer to whisk the 3/4 cup brown sugar and 1/4 cup white sugar with 1/2 cup melted coconut oil and 2 large eggs until creamy. Add in the 15 ounces pumpkin puree and whisk until smooth.
    An egg is being mixed with sugar in a bowl.
  • Add in the 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, and the 1 tablespoon pumpkin spice mix. Mix on low just until batter is combined.
    pumpkin puree added over the egg mixture in a bowl.
  • Transfer the batter to a piping bag. Cut about 1 inch from the end of your bag to have a thick pipe. Pipe batter into the prepared donut tray. Sprinkle with the remaining sugar coating mix.
    piping the donut batter into the donut silicone mold.
  • Bake for 14-16 minutes, then allow the donuts to cool down in the tray. * see notes
    donuts stacked over each other.

Notes

Note: I filled up the cavities all the way up, so it took them 16-17 minutes to bake. If you fill them up, say, 2/3, it will take less.
  • Freezer: You can freeze the pumpkin donuts, without the sugar coating, for up to 2 months. When ready to eat, thaw and warm slightly, then roll them in cinnamon sugar or glaze.
  • Room temperature: You can leave these donuts in an airtight container for up to 2 days on your kitchen counter.
  • Refrigerate: Store the donuts in a sealed container in the fridge for up to 5 days for best freshness.
 

Nutrition

Serving: 1donut | Calories: 222kcal | Carbohydrates: 37g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 96mg | Potassium: 102mg | Fiber: 1g | Sugar: 24g | Vitamin A: 4172IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg