Name: Easy Baked Pumpkin Donuts
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1.1 cups all-purpose flour; 0.5 cups granulated sugar; 0.5 cups pumpkin puree (Use canned or fresh for best results.); 0.25 cups vegetable oil; 1 large egg; 1 tsp vanilla extract; 2 tsp baking powder; 1 tsp pumpkin pie spice; 0.5 tsp salt; 0.25 cups milk (Use whole for richness.)

Alright, so picture this: it’s Saturday morning, the kitchen is a war zone of last night’s pizza boxes and a rogue sock (don’t ask), and you just want something that screams “cozy autumn hug” without, you know, actually *hugging* your oven for hours. Enter these Easy Baked Pumpkin Donuts. They’re basically fluffy, spiced clouds of pumpkin goodness that taste like you spent all day baking, but really, you were probably still in your pajamas watching questionable reality TV. They’re baked, not fried, so you can pretend they’re practically health food. Your secret is safe with me.

My husband, bless his heart, thinks he’s a professional taste-tester. The first time I made these Easy Baked Pumpkin Donuts, I set them out to cool, intending to glaze them all fancy-like. I turned my back for *maybe* three minutes to wrangle a small human who decided the cat needed a sparkly makeover, and when I turned back, half the batch was gone. He was just standing there, looking utterly innocent, with a tell-tale smudge of cinnamon sugar on his cheek and crumbs around his mouth. “Just ensuring quality control, honey,” he mumbled, reaching for another. The kids, meanwhile, just bypass the plate entirely and try to lick the glaze directly off the cooling rack. It’s chaos, but it’s delicious chaos, and frankly, I wouldn’t have it any other way. (Except for the part where I actually wanted a donut for myself.)

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Why You’ll Love This Easy Baked Pumpkin Donuts

Reason #1: They’re baked, not fried! This means less mess, less guilt, and no terrifying vats of hot oil threatening to spontaneously combust your kitchen. It’s basically a healthier indulgence, or so we tell ourselves.
Reason #2: Pumpkin. Hello, cozy fall vibes! Even if it’s ninety degrees outside, these donuts will trick your brain into thinking you’re snuggled under a blanket, sipping a latte.
Reason #3: Seriously easy. If you can mix a bowl and fill a pan, you can make these. My kids could probably do it, which is saying something because their primary skill is leaving LEGOs where I step.
Reason #4: They make your house smell like an actual bakery. Forget those expensive candles; just whip up a batch of these and enjoy the free aromatherapy.

Time-Saving Hacks

Shortcut that keeps you sane: Use canned pumpkin puree. Don’t even think about roasting a whole pumpkin unless you’ve got three extra hours and a therapist on speed dial.
Hack that saves dishes but still looks like effort: Instead of a piping bag, just snip the corner off a gallon-sized freezer bag to pipe the batter into the donut molds. Less cleanup, same professional-ish result.
The sneaky “cheat” you always pull when you’re in a rush: Buy a pre-made cream cheese frosting or vanilla glaze. Heat it up a tiny bit, whisk it smooth, and nobody will be the wiser.

Kitchen Confessions

The disaster story: I once overfilled my donut pan so much that the “donuts” baked into what looked like misshapen, conjoined pumpkin bread rings. Still tasted good, but definitely not Instagram-worthy.
A silly mistake you or your family made with this recipe: My youngest thought the pumpkin pie spice was “magic glitter” and dumped about half the jar into one batch. Let’s just say those had a *kick*.
Honest admission: the messy part you secretly skip: I often skip sifting the dry ingredients. Usually, it works out fine, and I tell myself any tiny lumps add “rustic charm.”

What to Serve It With

Honestly? A hot mug of coffee (preferably spiked, if it’s that kind of morning), a tall glass of cold milk, or a steaming cup of apple cider. And maybe a side of silent gratitude that you pulled off something so delicious with minimal effort.

✔Tips & Mistakes

Don’t Overmix: This is a cake-like donut, so overmixing will develop the gluten too much and give you tough, dense donuts instead of light and fluffy ones. Mix until just combined.
Grease Your Pan: Even if it’s non-stick, a light spray or buttering of your donut pan is crucial for easy release. Otherwise, you’ll be prying out broken donut bits.
Don’t Overbake: Baked goods can go from perfectly done to dry in minutes. Test for doneness with a toothpick – it should come out with moist crumbs, not wet batter.
Cool Before Glazing: Let your donuts cool completely on a wire rack before you attempt to glaze them, or your beautiful glaze will just melt right off. Learned that one the hard way, many times.

Storage Tips

Keep it in the fridge… assuming there’s anything left. Midnight cold bites? Honestly better than fresh. Store these Easy Baked Pumpkin Donuts in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If you’ve glazed them, definitely pop them in the fridge to keep the glaze from getting too sticky or weeping.

Variations and Substitutions

Swap whatever—honey ↔ sugar, tamari ↔ soy sauce—or skip a step and call it rustic. Still edible. Feel free to play with the spices! Add a pinch of ground cloves or allspice for extra warmth. You can also mix in some mini chocolate chips or chopped pecans into the batter for an added textural surprise. No donut pan? You can absolutely bake these in a muffin tin; just fill the cups about two-thirds full and bake for a few minutes longer, turning them into delicious pumpkin muffins.

Frequently Asked Questions

How can I prevent my baked pumpkin donuts from sticking to the pan?

Even with a non-stick donut pan, a little extra grease goes a long way. Make sure to thoroughly spray each cavity with non-stick baking spray, or brush with melted butter. This creates a good barrier, ensuring your donuts release easily and perfectly formed.

My donuts came out dense. What did I do wrong?

A dense donut is often the result of overmixing the batter. When you overmix, you develop the gluten in the flour too much, which leads to a tough texture. Mix the wet and dry ingredients only until they are just combined, with no streaks of dry flour remaining.

Can I substitute fresh pumpkin puree for canned in this recipe?

Absolutely! If you’re feeling ambitious and have homemade pumpkin puree, you can definitely use it. Just make sure it’s thick and not too watery; if it seems thin, you might want to drain it slightly or reduce the amount of liquid slightly in the recipe to maintain the right batter consistency.

How do I know when the Easy Baked Pumpkin Donuts are fully cooked?

The best way to tell is by gently pressing on the top of a donut; if it springs back, it’s likely done. You can also insert a toothpick into the thickest part of a donut – it should come out with moist crumbs attached, but no wet batter. Keep an eye on them, as oven temperatures can vary!

Can I make the batter for these donuts ahead of time?

While it’s best to bake the donuts immediately for the lightest texture, you can refrigerate the batter for up to 12 hours. Just be aware that the leavening agents might lose some of their oomph. Give the batter a gentle stir before piping it into the pans.

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