One-Bowl Baked Pumpkin Donuts (Edit recipe)

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These simple one-bowl Pumpkin Donuts taste just like they came from your favorite bakery! Soft, cakey, and dipped in pumpkin-spiced sugar, these donuts are packed with fall flavors and can be whipped up in less than 35 minutes.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

10 minutes

INGREDIENTS

16

Serves: 15

Ingredients

Donuts

2 cups All Purpose Flour
2 tsp Baking Powder
0.5 tsp Baking Soda
0.5 tsp Salt
1 Tbsp Pumpkin Pie Spice
0.75 cup Brown Sugar
0.5 cup Butter, Unsalted, melted and cooled
2 whole Eggs, at room temperature
1 tsp Pure Vanilla Extract
0.333 cup Milk, at room temperature
1 cup Pumpkin Purée

Pumpkin Pie Spice Sugar Coating

0.5 cup Granulated White Sugar
1.5 tsp Pumpkin Pie Spice
3 Tbsp Butter, Unsalted, melted and cooled

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Donuts
Preheat oven to 350°F/177°C. Lightly grease a donut pan and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a medium bowl, whisk together the sugar, butter, eggs, vanilla, milk, and pumpkin until smooth and combined.
Add the wet ingredients to the bowl with the dry ingredients and gently fold together just until combined.
Place the batter into a pastry bag, cut off the tip, and pipe into each donut cavity of your baking pan, filling ¾ full. Alternatively, you can spoon the batter.
Bake for 10-11 minutes. To test, lightly press down on the donut. If it bounces back, they’re done.
Allow the donuts to cool slightly in the pan and then transfer to a wire rack to cool completely. Re-grease the pan and bake the remaining batter.
Pumpkin Pie Spice Sugar Coating
In a small bowl, whisk the sugar and pumpkin pie spice.
Dip each donut into butter, allowing excess to drip off, (or lightly brush with a pastry brush) and then generously coat in the sugar mixture.

Notes

Freezing: You can freeze the donuts without the sugar coating for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature. Coat with sugar mixture before serving.

Mini Donuts: Lightly grease a mini donut pan. Fill each donut cavity about ¾ full and bake in a 350°F/177°C preheated oven for 7-8 minutes.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	214
Fat:	9 g
Carbohydrates:	29 g
Protein:	6 g
Cholesterol:	23 g
Sodium:	121 mg
Fiber:	1 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.