Why is my baked pumpkin soggy, and how can I fix it?

Moisture or underbaking makes soggy baked goods. For Easy Baked Pumpkin Donuts, start by drying the purée if it seems watery, or simmer it gently to reduce moisture. Mix dry and wet ingredients just until blended. Bake until a toothpick comes out clean, then cool on a rack to stop steam from softening the bottom.

How to roast pumpkin so it’s not mushy for purees or donuts?

Choose small sugar pumpkins for best texture. Cut into chunks, toss with a little oil, and roast at 400°F for 25–35 minutes. Let cool, scoop flesh, and drain excess moisture by blotting or squeezing in a sieve if needed. This yields rich purée perfect for Easy Baked Pumpkin Donuts.

What temperature do you roast pumpkin at for best texture?

Roast at 400°F (200°C) for most chunks. This browns edges and concentrates flavor without drying out. If you’re in a hurry, 425°F works, but check sooner to avoid mushiness. For purée, drain excess moisture after roasting.

How can I get a crisp bottom crust on pumpkin pie or pastry, and does this apply to donuts?

Donuts don’t have a bottom crust, so this isn’t usually needed. For pumpkin pie, blind bake the crust with weights to prevent sogginess. Dock the dough, chill it, and bake in a hot oven for a crisp base. Does this apply to donuts? Not really. Focus on proper batter balance, coating, and even bake to avoid soggy bottoms.

Can I substitute ingredients (flour, sugar, or dairy) without losing texture?

Yes, you can swap ingredients with small texture changes. You can adapt with mindful tweaks for Easy Baked Pumpkin Donuts. Gluten-free bakers can use a 1:1 flour blend and 1/4 tsp xanthan gum. Dairy-free works with plant milk and oil in place of butter. You can use a flax egg if needed. Sweetness and texture may shift slightly; add a tablespoon more milk if batter thickens.

Easy Baked Pumpkin Donuts: 5 cozy, delicious, moist bites.

Description

Easy Baked Pumpkin Donuts: Soft, moist donuts bursting with warm pumpkin spice, rolled in cinnamon sugar for a cozy fall treat.

Ingredients

Scale

1 cup all-purpose flour
¾ tsp baking powder
¼ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
¼ tsp ground cloves
½ cup pumpkin purée
⅓ cup brown sugar
¼ cup vegetable oil
1 egg
1 tsp vanilla extract
2 tbsp milk
For the cinnamon sugar coating:
¼ cup granulated sugar
1 tsp ground cinnamon
2 tbsp melted butter

Instructions

Preheat oven to 350°F (175°C) and grease a donut pan.
In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
In another bowl, mix pumpkin purée, brown sugar, oil, egg, vanilla, and milk until smooth.
Add dry ingredients to wet and mix just until combined—don’t overmix.
Spoon or pipe batter into the donut pan, filling each cavity about ¾ full.
Bake for 12–15 minutes or until a toothpick comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack.
Dip warm donuts in melted butter, then roll in cinnamon sugar.
Serve fresh and enjoy the warm fall flavors!

Notes

Do not overmix the batter to keep donuts soft and tender.
Allow donuts to rest 5 minutes in the pan before transferring to a rack to reduce breakage.
Keep the cinnamon sugar coating light if you prefer less sweetness.
Store leftovers in an airtight container for 1–2 days; reheat gently before serving.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 donut
Calories: Approximately 260 kcal per donut
Sugar: Approximately 26 g
Sodium: Approximately 200 mg
Fat: Approximately 14 g
Saturated Fat: Approximately 6 g
Unsaturated Fat: Approximately 8 g
Trans Fat: 0 g
Carbohydrates: Approximately 38 g
Fiber: Approximately 2 g
Protein: Approximately 4 g
Cholesterol: Approximately 40 mg

Keywords: Easy Baked Pumpkin Donuts, pumpkin donuts, pumpkin spice donuts, cinnamon sugar donuts, fall recipes, Thanksgiving recipes