Table of Contents
- Key Takeaways
- Why You’ll Love These Baked Pumpkin Cake Donuts
- What Makes These Donuts So Special?
- Ingredients That Bring Out the Best Flavor
- Tips for Perfect Baked Donuts Every Time
- How to Store and Serve Your Pumpkin Donuts
- Final Thoughts
Key Takeaways
If you love warm, spiced treats, these baked pumpkin cake donuts will become a new favorite. They are easy to make, full of cozy fall flavors, and perfect for breakfast or a snack. Plus, since they’re baked instead of fried, they offer a lighter, healthier alternative to traditional donuts.
Why You’ll Love These Baked Pumpkin Cake Donuts
There’s something magical about the combination of pumpkin and warm spices, especially when turned into soft, fluffy baked donuts. This recipe from Patricia Universe (www.patriciauniverse.com) brings you an easy, homemade way to enjoy pumpkin donuts without needing a deep fryer. Whether you’re enjoying them with a morning coffee or as an afternoon treat, these donuts bring the perfect touch of fall comfort.
What Makes These Donuts So Special?
Unlike traditional fried donuts, these baked pumpkin cake donuts offer a soft, cake-like texture that melts in your mouth. They’re infused with pumpkin puree, cinnamon, nutmeg, and a touch of ginger to create an irresistible autumn flavor. Best of all, they’re simple to make at home—even for beginner bakers. If you’ve ever wondered how to make donuts at home easy recipe, this is the perfect place to start.
Ingredients That Bring Out the Best Flavor
The rich flavor of these baked pumpkin cake donuts comes from a few key ingredients. The combination of pumpkin puree and warm spices creates a deep, comforting taste, while buttermilk keeps the donuts moist and tender. A mix of brown sugar and granulated sugar adds the perfect amount of sweetness without overpowering the pumpkin’s natural flavor. If you love fall treats, you’ll also enjoy this apple cider donut cake recipe easy, which shares many of the same delicious spices.
Tips for Perfect Baked Donuts Every Time
Here are some pro tips to ensure your baked pumpkin cake donuts come out perfect:
- Use fresh pumpkin puree for the best flavor. Canned works great, but homemade pumpkin puree can add a richer taste.
- Don’t overmix the batter—stir until just combined to keep your donuts light and fluffy.
- Use a piping bag or zip-top bag with the corner cut off to neatly fill the donut pan.
- If you want an extra crispy texture, try an easy donut hole recipe air fryer for a quick variation.
- For a festive twist, coat the donuts in cinnamon sugar or drizzle with a maple glaze.
How to Store and Serve Your Pumpkin Donuts
These baked pumpkin cake donuts taste best when fresh, but you can store them for later. Here’s how:
- Store in an airtight container at room temperature for up to two days.
- For longer storage, keep them in the fridge for up to five days.
- Freeze unglazed donuts for up to two months—just reheat them in the oven at 300°F for a few minutes before serving.
If you love experimenting in the kitchen, try making a batch of sourdough discard donut recipes easy for a unique twist on classic baked donuts.
Final Thoughts
These baked pumpkin cake donuts are everything you love about fall wrapped up in a soft, delicious bite. Whether you’re a pumpkin spice fan or just looking for a fun homemade treat, this easy recipe is sure to satisfy your cravings. Now you know how to make donuts at home easy recipe, why not give it a try?
Baked Pumpkin Cake Donuts – Easy & Delicious
Ingredients
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C). Grease a donut pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, mix the pumpkin puree, brown sugar, granulated sugar, oil, eggs, vanilla, and buttermilk until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Spoon or pipe the batter into the donut pan, filling each cavity about 3/4 full.
- Bake for 12-15 minutes or until a toothpick inserted comes out clean.
- Let the donuts cool in the pan for 5 minutes before transferring to a wire rack.
- Optionally, coat with cinnamon sugar or a simple glaze before serving.
Leave a Comment