Recipe details

Denise says:

  • Baking donuts in the oven instead of placing them in the deep fat fryer to cook is a healthier option. They are also much quicker to make than the fried yeast version.
  • This recipe is light and fun to make!  I did purchase a special donut baking tray but you can pipe them straight onto a flat baking tray.
  • Preparation Time: 15 minutes
  • Cooking Time: 15 minutes
  • Makes 12


  • 250g plain flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoons mixed spice
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ~
  • 75g caster sugar
  • 75g dark brown sugar
  • 70ml vegetable oil
  • ~
  • 2 large eggs
  • 225g tinned pumpkin puree
  • 2 teaspoons vanilla extract
  • Topping
  • 2 teaspoons ground cinnamon
  • 100g caster sugar
  • 55g unsalted butter or non-dairy margarine, melted


  1. Preheat oven to 200C.
  2. Coat a donut baking tray with non-stick vegetable oil spray or line a flat baking tray with non-stick baking parchment paper.
  3. In a large bowl, combine flour, baking powder, mixed spice, salt and cinnamon.
  4. Using an electric mixer combine the caster sugar, brown sugar and vegetable oil until well combined, about 1-2 minutes.
  5. Beat in eggs, one at a time, until well combined. Add the pumpkin and vanilla until just combined. Gradually add the flour mixture to the sugar mixture at low speed, beating just until incorporated.
  6. Using a piping bag fitted with a round piping tip or a large ziplock bag with the corner cut off, pipe the batter evenly into the baking tray.
  7. Place into oven and bake for 12-15 minutes, or until donuts are slightly browned and spring back when pressed.
  8. In a medium bowl, combine the sugar and cinnamon.
  9. When the donuts are done, cool for 10 minutes and brush the tops with butter or margarine gently tossing in the cinnamon sugar mixture.
  10. Serve warm or at room temperature.