Can you freeze homemade baked donuts?

Yes! Baked donuts are best stored in an airtight container (without any topping) for up to 2 months.

How to store baked donuts?

If you don’t plan on eating your baked donuts right away, hold-off adding any toppings and store them in an airtight container at room temperature for up to 2 days and in the refrigerator for up to 7 days

How do you know when baked donuts are done?

You can test a couple of ways: - Toothpick method : These are pretty moist donuts. Insert a toothpick into the donut; they are done if the toothpick comes out clean. If the toothpick still has batter or quite a few moist crumbs on it, then continue to bake in 1-2 minute increments. Keep a close eye on them as you don’t want them to overbake. - Bounce back method : Lightly poke the donut with your finger; if it bounces back, then they are done. If there’s an indent after touching the donut, continue to bake in 1-2 minute increments.

Baked Pumpkin Donuts with Cinnamon-Sugar

Description

Homemade baked pumpkin donuts topped with cinnamon sugar. A perfect Fall treat that is easy to make and comes together in less than 30-minutes.

Ingredients

Scale

Pumpkin Donut

1 3/4 cup All-Purpose Flour
3/4 cup Light brown Sugar
1 3/4 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1 3/4 teaspoon Pumpkin Spice
1/2 teaspoon Salt
1 cup Pumpkin Puree
1/2 cup Unsalted Butter, melted & cooled
2 Eggs, room temperature
1/4 cup Milk, room temperature
1/2 teaspoon Vanilla Extract

Cinnamon-Sugar

3 tablespoon Unsalted Butter, melted & cooled
1/2 cup Granulated Sugar
1 tablespoon Cinnamon

Instructions

Baked Pumpkin Donut:

Preheat oven to 350°F (176° C). Grease your donut pans and set them aside.
Whisk together flour, brown sugar, baking powder, baking soda, pumpkin spice, and salt in a medium bowl.
In another bowl, whisk together pumpkin, melted butter, eggs, milk, and vanilla until combined.
Fold the wet ingredients into the dry ingredients until just combined.
Pipe the batter into donut pans using a piping bag. You can fill pan to the top, but it shouldn’t be spilling over.
Bake for 10 - 12 minutes, using a toothpick to check for doneness.
Once done, let them rest in the pan and cool for 5 minutes.
Remove from the pan and place on a cooling rack, and let them cool for another 20 min.

Cinnamon & Sugar:

While your donuts are in the oven, prepare the topping.
Whisk together the sugar and cinnamon.
Melt your 3 tbsp of butter and set aside to cool (keep separate).
Once your donuts are cool enough, lightly brush both sides with the butter. If you have one, you can use a pastry brush, or the back of a spoon is just fine.
Take your donuts and roll in the cinnamon sugar until lightly coated on all sides.

Notes

Don’t have a piping bag? Make one using a large zipped-top bag. Pour the batter into the bag, move the batter to one of the corners, and cut a small opening for the batter to pipe through easily.
These donuts do not rise a lot, for a fuller donut, you can fill the batter close to the top of the pan. Just make sure the batter does not spill over.
If you don’t plan on eating them right away, hold off on adding the topping until you are ready so that they don’t become soggy.
Store in an airtight container (without topping) for up to 2 days at room temperature, 7 days in the refrigerator, and 2 months in the freezer.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baked
Cuisine: American

Keywords: baked pumpkin donut, cinnamon sugar, easy pumpkin donut recipe, homemade pumpkin donuts