Baked Pumpkin Donuts


I just couldn’t resist trying homemade donuts with donut pans now readily available for making baked donuts (too much fun!). You can find donut pans almost everywhere now. I got my Nordic Ware donut pan at Target for $15. This recipe is simply for 6 donuts (1 pan), but you can double and triple as needed. I started simple with an easy pumpkin recipe, but I am looking forward to trying some more variations with different toppings! These were a big hit with the kids, and the hubby.


  • 3 tbsp canola oil
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1/2 cup pure pumpkin puree
  • 1/4 tsp ground cinnamon
  • 1/2 tsp Kosher salt
  • 1/2 tsp baking powder
  • Pinch nutmeg
  • Pinch ground ginger
  • 150 ml All-Purpose Flour (1/2 cup plus 2 tbsp)
  • Melted butter (or margarine)  . . . about 2-3 tbsp
  • Cinnamon sugar (about 2-3 tbsp sugar mixed with cinnamon to your desired taste . . . start small and add more if needed)


  1. Preheat oven to 350 degrees, and grease your donut pan lightly with butter or baking spray.
  2. Combine oil, egg, sugar, pumpkin, cinnamon, salt, baking powder, nutmeg and ginger in a large bowl, and whisk to combine.
  3. Add flour and combine until well incorporated.
  4. Divide batter evenly among the 6 donut holes.
  5. Bake for 12-14 minutes.
  6. Remove from oven and let cool 5 minutes in the pan.
  7. Remove from pan and onto a cooling rack.
  8. Once donuts have cooled, but are still slightly warm, brush lightly with melted butter and then coat with cinnamon sugar.
  9. Eat immediately! They do taste best when eaten the same day as baked.

Recipe adapted from


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