These baked pumpkin donuts made with fresh milled flour are the perfect fall treat! Made with a pumpkin spice batter, they are soft and sure to please. Leave them plain, cover them in cinnamon and sugar, or top with your favorite glaze!
What You’ll Need To Make Baked Pumpkin Donuts Made With Fresh Milled Flour
Fresh Milled Soft White Flour
Baking Powder
Baking Soda
Cinnamon
Pumpkin Pie Spice– If you don’t like the taste of this or don’t have any you can use more cinnamon in it’s place!
Salt
Eggs
Pumpkin Puree– Canned or Fresh
Sugar
Brown Sugar
Butter– Melted
Evaporated Milk– If you don’t have this you can substitue regular or almond milk.
Vanilla Extract
Making Your Pumpkin Donuts
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Baked Pumpkin Donuts Made With Fresh Milled Flour
These baked pumpkin donuts made with fresh milled flour are the perfect fall treat! Made with a pumpkin spice batter, they are soft and sure to please. Leave them plain, cover them in cinnamon and sugar, or top with your favorite glaze!
Ingredients
- 300 grams fresh milled soft white wheat flour (approx. 3 cups)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 tbsp pumpkin pie spice *see note 1
- 1 tsp salt
- 3 eggs
- 1 15oz. can pumpkin (approx. 1 3/4 cups)
- 1 cup sugar
- 1/2 cup brown sugar packed
- 1/2 cup butter, melted (1 stick)
- 1/3 cup evaporated milk (can sub with regular or almond milk)
- 2 tsp vanilla extract
Cinnamon Sugar Topping
- 1/2 cup butter, melted (1 stick)
- 1 cup sugar
- 2 tsp cinnamon
Instructions
For Donuts
- Preheat oven to 350°F
- Grease your donut pans. I just wipe my silicone pans with a light layer of avocado/olive oil. *See note 2 about pans.
- Combine flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Whisk until combined.
- In a large mixing bowl add pumpkin, eggs, sugar, brown sugar, melted butter, evaporated milk and vanilla extract. Mix until combined.
- Add your dry ingredients to the wet ingredients and mix until combined. Be careful to not overmix.
- Fill the donut pan holes 2/3 full. I like to put in a piping bag to fill them. (Or plastic bag if you don't have a piping bag)
- Bake for 12-15 minutes. Remove from oven and flip onto a cooling sheet to cool. (They flip right out of my silicone pans. With metal pans you may need to let them cool for about 5 minutes before removing.)
Cinnamon Sugar Topping
- Melt butter and set aside.
- Mix sugar and cinnamon in a small bowl.
- After donuts have cooled at least 10 minutes. Work with one donut at a time, use a pastry brush to coat the donut with butter and roll/coat in the cinnamon sugar mixture.
Notes
- If you don’t have pumpkin pie spice or don’t prefer the flavor you can just swap cinnamon in it’s place. You can also add less cinnamon if you don’t care for that either.
- I used 3 inch silicone donut pans for this recipe. Bake time may vary with metal pans.
Made these for my daughter’s birthday party. They were a huge hit! Thanks for a great recipe!
<3 <3 <3
My 4 kids love donuts. I have tried several recipes which were all unsuccessful until the Lord lead me to this one! Thank you Jesus! This one is a staple in our home now! 5 ⭐️ Thank you for this page. I share it with anyone who will listen!
What a blessing! Glad you enjoy them!
Could you make it as a donut hole instead?
I’m sure you could!