Easy Baked Pumpkin Donuts
Deliciously soft and moist baked pumpkin donuts infused with warm fall spices, perfect for breakfast or a sweet snack.
Ingredients
Wet Ingredients
- 1 cup pure pumpkin Can use canned pumpkin puree.
- 1 cup Greek yogurt Adds creaminess.
- 1 cup sugar Adjust based on sweetness preference.
- 1 teaspoon vanilla extract Enhances flavor.
- 2 large eggs Best if at room temperature.
Dry Ingredients
- 1 cup all-purpose flour Can substitute with gluten-free flour.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon Gives warm spice flavor.
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon salt Balances sweetness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a donut pan.
- In a large bowl, mix together the pure pumpkin, Greek yogurt, sugar, and vanilla extract until smooth.
- In another bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the pumpkin mixture and mix until just combined.
- In a separate bowl, whisk the eggs and then fold them into the batter.
- Pour the batter into the prepared donut pan, filling each cavity about 3/4 full.
Baking
- Bake for 10-12 minutes or until a toothpick comes out clean.
- Let them cool for a few minutes before removing from the pan.
Notes
Store the donuts in an airtight container. They can be kept at room temperature for a couple of days or refrigerated for a week. For longer storage, freeze them in a freezer-safe bag for up to three months.