Baked Pumpkin Donuts
Healthy, fluffy oven-baked pumpkin donuts with warm spices; ready in ~30 minutes.
Print Pin Servings: 12 donuts
Calories: 220kcal
Cost: $5–7
Equipment
- 1 6-cup donut pan Preferably non-stick.
- 2 Large mixing bowls
- 1 Wire whisk
- 1 set Measuring cups/spoons
- 1 Piping bag or large spoon For filling molds.
- 1 Wire cooling rack
- 1 Small saucepan For glaze.
Ingredients
- 2 cups All-purpose flour sifted ≈240 g
- 1 cup Pumpkin puree not pie filling ≈240 g
- ½ cup Granulated sugar
- ½ cup Brown sugar packed
- 2 large Eggs room temp
- ½ cup Buttermilk room temp
- ¼ cup Greek yogurt plain full-fat preferred
- ¼ cup Butter melted unsalted (≈56 g)
- 2 teaspoon Vanilla extract
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- 2 teaspoon Ground cinnamon
- ¼ teaspoon Ground nutmeg
- ½ teaspoon Ground ginger
- ⅛ teaspoon Ground cloves
- ½ teaspoon Salt fine sea salt
- 1 cup Powdered sugar Glaze
- 1 –2 tbsp Milk Glaze—adjust to consistency
- 1 tablespoon Maple syrup Optional glaze boost
Instructions
- Preheat oven to 375°F; grease donut pan.
- Whisk dry ingredients (flour, sugars, spices).
- Combine wet ingredients (pumpkin, eggs, dairy, butter, vanilla).
- Fold wet into dry until just combined.
- Fill molds ~⅔ full.
- Bake 12–15 minutes (spring-back test).
- Cool 5 minutes; glaze.
Notes
These donuts are great plain, dusted with cinnamon sugar, or topped with maple glaze. Store in an airtight container for up to 2 days.
Nutrition
Serving: 60g | Calories: 220kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 180mg | Potassium: 120mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2500IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1.5mg