Baked Pumpkin Donuts (2-Ingredient Dough)

These Baked Pumpkin Donuts are no-added sugar, oil-free, donuts with a dough made from just 2 ingredients!

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Baked Pumpkin Donuts

These Baked Pumpkin Donuts are no-added sugar, oil-free, donuts with a dough made from just 2 ingredients!

5 from 3 votes

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Prep Time: 10 minutes mins

Cook Time: 12 minutes mins

Total Time: 22 minutes mins

Course: Breakfast, Dessert

Cuisine: American

Servings: 7 mini donuts

Calories: 119.2 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 ¼ cups Self-Rising Flour - (note 1)
• ▢ ⅔ cup + 1 tablespoon Canned Pumpkin Puree - (note 2)

Coating

• ▢ 1 teaspoon Pumpkin Pie Spices - (note 3)
• ▢ ¼ cup Unrefined Cane Sugar - (note 4)
• ▢ 3-4 sprays Mild-Flavor Olive Oil - (note 5)

Instructions

• Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. Lightly oil paper with olive oil spray. Set aside.
• In a large mixing bowl, add self-rising flour and pumpkin puree. Stir with a rubber spatula at first, then lightly oil your hands to squeeze and knead the ingredient together until it forms a soft dough ball. If too wet, sprinkle a little extra flour. If too dry, add a bit more pumpkin puree.
• Divide the dough into 6 equal-sized balls. Spray a little oil around each dough ball, then press into a thick disc between your oiled hands.
• Release each cylinder of dough onto the baking sheet, leaving half an inch between the donuts – they won't expand much.
• Use the nozzle of a piping bag to press in the center of each cylinder and cut a hole in the donuts. Gather the 7 pieces of dough you removed from the center of each donut, and reform a ball for one last donut.
• Brush the top of each donut with almond milk.
• Bake the donuts for 12-15 minutes at 350°F (180°C) until the outside looks dry and a toothpick inserted in the center of each donut comes out clean. if wet, keep baking for an extra 2 minutes until it comes out clean.
• In a small mixing bowl, stir the sugar and pumpkin spices. Set aside.
• The donuts look pale, bready, and dry just after baking. That's normal, they are not fried, and they won't look like donuts for now. To make them taste like donuts, let them cool down on a cooling rack for 15 minutes, then spray light flavor oil on both sides of each donut and roll them into the pumpkin spice sugar to stick the sugar onto the oiled donuts.

Notes

Note 1: To make your own self-rising flour, stir 1 1/4 cups of all-purpose flour with 2 teaspoons of baking powder. For a gluten-free option, use my gluten-free converter, but don’t forget the baking powder.

Note 2: I am using pure, organic canned pumpkin puree, which is made of 100% pumpkin with no added sugar and no additives. You can also make your own pumpkin puree.

Note 3: Or simply use ground cinnamon if you can’t find pumpkin pie spices.

Note 4: Any crystal sweetener can be used to coat the donuts, including low-calorie, zero-carb sweeteners, like allulose, erythritol, or unrefined sugar like coconut sugar.

Note 5: Use oil in a spray bottle to prevent adding too much oil around the donuts, or use a pastry brush to coat them gently. Use a low-flavor oil like mild-flavor olive oil.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the donuts for up to 3 days at room temperature in an airtight container or freeze up to 1 month in sealed bags.

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Nutrition

Serving: 1donut | Calories: 119.2kcal | Carbohydrates: 25.9g | Protein: 3g | Fat: 0.9g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 2.1mg | Potassium: 87.5mg | Fiber: 1.4g | Sugar: 8.2g | Vitamin A: 4605.9IU | Vitamin C: 1.3mg | Calcium: 13mg | Iron: 0.7mg | Magnesium: 12.8mg | Phosphorus: 32.3mg | Zinc: 0.2mg

Ingredients and Substitutions

You only need 2 simple ingredients to make this dough, and a few more for the decoration. Here’s how to pick and swap them.

• Self-Rising Flour – This is the main dry ingredient that gives the donuts their structure. Since it already has baking powder mixed in, it’s what makes the donuts rise and gives them a soft, cakey texture. For a gluten-free version, follow my Gluten-Free Conversion.
• Canned Pumpkin Puree – This ingredient is the star of the dough, providing natural sweetness, moisture, and a lovely pumpkin flavor. It also acts as a binder, which is why you don’t need any eggs or oil in the dough itself.
• Pumpkin Pie Spices – Used in the coating, this spice blend provides the classic warm and cozy flavor we all associate with pumpkin treats. If you don’t have it, plain cinnamon is a great substitute.
• Unrefined Cane Sugar – This is for the coating, adding sweetness and a delicate crunch to the outside of the baked donuts. I like unrefined cane sugar, but any crystal sweetener, including coconut sugar or a monk fruit blend, works too.
• Mild-Flavor Olive Oil – A light spray of oil after baking is the secret to getting the sugar coating to stick. It also adds a little richness to the donut’s exterior, making it taste more indulgent.

How to Make Baked Pumpkin Donuts (in Pictures)

Carine’s Baking Tips

Let me share a few more tips for a perfect donut.

• Trust the Process – Don’t worry if the donuts look pale or feel dry right out of the oven. That’s completely normal for this type of baked donut. Once you coat them in a little oil and the pumpkin spice sugar, they will look and taste just right.
• Air Fryer Method – If you have an air fryer, these donuts come out great! I recommend cooking them for 8-12 minutes at 160°C (325°F) for a perfectly cooked result.
• Squash Swaps – While this recipe calls for pumpkin puree, you can easily substitute it with any other winter squash puree you like. Butternut squash or sweet potato puree would also be delicious.
• Frying Option – If you’re craving a more traditional fried donut, this dough works for that too. Just be sure to use a high-smoke-point oil, like avocado oil, for the best results.
• Bigger Batches – This recipe is very easy to double if you want to make more donuts or simply create larger ones. You may just need to add a few extra minutes to the baking time.

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