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Oven-baked Pumpkin Doughnuts
Servings: 12 doughnuts
Author: Nicole
  • 200 g pumpkin puree
  • 2 eggs
  • 50 g light brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 2 tbsp vegetable oil
  • 150 g plain flour
  • 1 tsp baking powder
  • Extra: 3 tbsp white sugar and 1 tsp cinnamon
  1. Preheat your oven to 180°C.

  2. Mix the pumpkin puree, eggs, sugar, cinnamon, salt and oil.

  3. Then add the flour and baking powder and mix with a spoon or rubber spatula. Mix until just combined.

  4. Grease two donuts pans.

  5. Then fill the molds with the batter.*

  6. Bake in the middle of the oven for ca. 10 minutes.

  7. Take them out and let them cool just a little bit, maybe 5-10 minutes.

  8. Meanwhile, mix the white sugar and the cinnamon in a small bowl.

  9. Lightly press each doughnut into the cinnamon sugar.

  10. These are best when eaten the same day, but can be kept in an airtight container for 2 to 3 days.

Recipe Notes

*You can fill the molds that with a spoon, but I’ve got an easy trick for you:

  • Pour the batter into a plastic bag (f.e. a ziplock bag).
  • Close the bag and the cut off one bottom corner.
  • Now you can easily fill the molds with your batter.