Baked Pumpkin Donuts {Three Ways}

Name: Baked Pumpkin Donuts {Three Ways}
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 1 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon freshly grated nutmeg; 1/2 teaspoon kosher salt; 1 1/2 teaspoon baking powder; 1 3/4 cup all-purpose flour; 1/2 cup vegetable oil; 3 large eggs, room temperature; 1 1/2 cup granulated sugar; 1 1/2 cups pumpkin puree; 1/3 cup mini chocolate chips; 1/3 cup unsweetened coconut flakes; 1/4 teaspoon coconut extract; Glaze (1 cup powdered sugar and 2-3 tablespoons apple cider mixed together until the glaze is spreadable. Add more cider if needed); Cinnamon sugar (1/2 cup granulated sugar and 1 teaspoon ground cinnamon mixed together); Sprinkles

posted by Zainab Mansaray on Oct 2, 2023 (updated Mar 31, 2024) 20 comments »

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I have a pumpkin fiesta for you today! In the donut kind of way with these baked pumpkin donuts with cinnamon sugar, pumpkin chocolate chip donuts with an apple cider glaze, and of course my favorite; pumpkin coconut donuts!! Amazing trio right??

This post is sponsored by KitchenAid. All opinions are 100% mine, as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content! This blog post was originally published Oct 18, 2015 and has been updated with new information.

Hey there, and welcome back, friends.

You are in for a fall treat!

You know how I feel about baked donuts by now. Nothing beats these sweet, cakey delights for breakfast. These trio of donuts all start with a common spiced pumpkin donut batter. A perfectly spiced pumpkin batter is divided into three and gives you a chance to experiment with flavors.

First up is pumpkin donuts rolled in cinnamon sugar… a classic and perfect for the purists in your life (ahem my husband).

Next up is a new-to-me combo and a great one, pumpkin, and chocolate. I am not sure why it took me so long to have the two because these pumpkin chocolate chip donuts are amazing. Soft, indulgent, and perfect.

And, of course, finally, I had to do my ultimate favorite flavor; coconut. Pumpkin and coconut are not new around here and just like this pumpkin coconut pie, these donuts are full of both pumpkin and coconut and it’s just a wonderful combo.

Ingredients

warm spices like ground cinnamon, ginger, & freshly grated nutmeg
kosher salt
baking powder
all-purpose flour
vegetable oil
a few eggs
granulated sugar
pumpkin puree
mini chocolate chips
unsweetened coconut flakes
coconut extract
powdered sugar
apple cider mixed
cinnamon sugar
sprinkles

How to Make Baked Pumpkin Donuts

Preheat the oven and coat your KitchenAid® Professional-Grade Nonstick Mini Doughnut Pans with baking spray.

In a large bowl, whisk together the cinnamon, ginger, nutmeg, salt, baking powder, and flour.

In another bowl, whisk together the vegetable oil, eggs, sugar, and pumpkin puree. Pour the wet ingredients into the dry. Using a spatula, mix until just combined making sure there are no flour streaks in the batter.

Divide the batter into three equal parts. Add the chocolate chips to the first third, fold the coconut flakes and coconut extract into the second third, and leave the final third as is.

Spoon donuts into prepared pans with batter, filling 2/3 the way.

Bake until a cake tester inserted into the middle comes out clean. Remove from the pan and let cool slightly. Toss the warm donuts in cinnamon sugar or glaze.

How to Store

Store baked donuts in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. These donuts can also be frozen up to 3 months and unthawed on a plate at room temperature.

More Donut Recipes

What do you think of this fun baked donut recipe? What would you serve with these donuts? Let me know in the comment section below.

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Baked Pumpkin Donut Recipe

Yield: 4 dozen