Can I make Pumpkin Spice Baked Donuts without a donut pan?

Yes. Divide the batter among lined muffin wells and bake at 350°F for 16–20 minutes. The result will taste similar but have a muffin shape.

Why did the donut holes close?

The wells were probably overfilled, or batter was left on the center posts. Keep each well around two-thirds full and clean the posts before baking.

Can I use homemade pumpkin purée?

Yes, but drain watery purée through cheesecloth first. Thick purée gives the batter predictable structure; excess water can make the centers gummy.

Can I prepare the batter ahead?

It is better to bake the batter immediately because baking soda begins reacting after the wet and dry ingredients meet. Bake ahead instead, then store or freeze the cooled donuts.

How do I know they are fully baked?

Look for set edges, rounded tops that spring back lightly, and a tester without wet batter. A few moist crumbs are acceptable; liquid batter is not.

Pumpkin Spice Baked Donuts: 7 Easy Foolproof Tips -

Description

Soft, moist pumpkin cake donuts baked in a donut pan and finished with a warm cinnamon-sugar coating. These easy fall donuts require no frying and are ready in about 35 minutes.

Ingredients

Scale

DONUT BATTER

1¾ cups (220g) all-purpose flour

2 teaspoons pumpkin pie spice

1 teaspoon ground cinnamon

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon fine salt

1 cup (226g) pure pumpkin purée

½ cup packed light brown sugar

⅓ cup granulated sugar

2 large eggs

⅓ cup neutral oil

¼ cup milk

1 teaspoon vanilla extract

CINNAMON-SUGAR COATING

3 tablespoons unsalted butter, melted

⅓ cup granulated sugar

1½ teaspoons ground cinnamon

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Instructions

1. Preheat the oven to 350°F. Grease two standard six-well donut pans, including the center posts.

2. Whisk the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt together in a medium bowl.

3. In a large bowl, whisk the pumpkin purée, brown sugar, granulated sugar, eggs, oil, milk, and vanilla until smooth.

4. Fold the dry ingredients into the wet ingredients just until no dry flour remains. Do not overmix.

5. Transfer the batter to a piping bag or zip-top bag. Pipe the batter into the prepared wells, filling each about two-thirds full.

6. Bake for 11–13 minutes, until the tops spring back when lightly touched and a tester comes out without wet batter.

7. Cool the donuts in the pans for 4–5 minutes, then carefully transfer them to a wire cooling rack.

8. Combine the coating sugar and cinnamon in a shallow bowl. Lightly brush the warm donuts with melted butter and turn them in the cinnamon sugar until evenly coated.

Notes

Use pure pumpkin purée, not sweetened pumpkin pie filling.

Measure the flour by spooning it into the measuring cup and leveling the top, or weigh 220 grams.

Do not fill the donut wells more than two-thirds full or the batter may cover the center posts.

Mix the batter only until the dry flour disappears to prevent a tough or rubbery texture.

If using one donut pan, let it cool before greasing and filling it for the second batch.

Bake for 11–13 minutes and remove the donuts when their tops spring back gently.

Store cooled donuts in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Freeze uncoated donuts for up to 2 months. Thaw at room temperature before adding the cinnamon-sugar coating.

Nutrition

Serving Size: 1 donut
Calories: 250 kcal
Sugar: 22g
Sodium: 230mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg