Baked Pumpkin Doughnuts

What other toppings can you put on baked pumpkin doughnuts?

These baked pumpkin doughnuts are coated with a cinnamon-sugar mixture that just screams fall, since plenty of our favorite fall baking recipes use cinnamon and sugar too. However, you could drizzle them with a simple vanilla glaze, and then add toppings like sprinkles, chopped nuts or toasted coconut. Or, since maple is a classic flavor combination with pumpkin recipes, you might prefer a maple glaze. If you want to be really creative, use toppings like some of the country's best doughnut shops. They use anything from crunchy cereal to chewy chopped candy bars!

How can you make dairy-free pumpkin doughnuts?

The only dairy in these baked pumpkin doughnuts is the 2 tablespoons of melted butter. If you typically adjust your recipes to be dairy-free, simply replace the butter with additional oil.

How should you store baked pumpkin doughnuts?

Homemade baked doughnuts, just like fried cake and yeast doughnuts, are best the same day you baked them. But, they can be stored at room temperature in an airtight container for 1 to 2 days. Zap them in the microwave for a few seconds before eating to freshen them up.

Can you freeze baked doughnuts?

Yes, you can freeze baked doughnuts for up to 2 months in an airtight container. Though, it's best to freeze them without the cinnamon-sugar coating. To thaw, heat them in the microwave at 50% power in 10 second increments to avoid overheating. Check out our guide to freezing doughnuts for even more tricks and tips.

—Peggy Woodward, Taste of Home Senior Food Editor