Baked Pumpkin Donuts {Three Ways}

Baked Pumpkin Donuts

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??

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).

Baked Pumpkin Donuts

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.

Baked Pumpkin Donuts

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

Baked Pumpkin Donuts

Baked Pumpkin Donuts
Yield: 4 dozen

Baked Pumpkin Donuts {Three Ways}

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
  • For toppings
  • 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

Instructions

    Preheat oven to 350 degrees F. 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 for 9-10 minutes until a cake tester inserted into the middle comes out clean. Remove from pan and let cool slightly.

    To top with cinnamon sugar: Toss warm donuts in cinnamon sugar.

    To top with glaze: Dip cooled donuts in glaze and let glaze set for 10-15 minutes.

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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!
 

MAKING THIS RECIPE? Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!