Baked Pumpkin Nutella Donuts
Perfectly baked pumpkin donuts coated with cinnamon sugar and topped with Nutella.
My daughter knows no seasonal boundaries when it comes to her love of pumpkin.
Regardless of the time of year, when we let her choose the dessert for family night– it’s always pumpkin pie. Always. Which is so funny to me, because she is an incredibly picky eater especially in regards to texture. And it took me until adulthood (and years of acquiring more adventurous palate) to appreciate a good pumpkin pie, because I always felt like it was kind of slimy.
It is, after all, a cold pie made of squash. I feel like kids have a right to be a little leery when it comes to pumpkin pie. But not my girl!
As much as I love a good pumpkin pie (now), I just feel like there is so much more fun to be had when it comes to pumpkin season.
Pumpkin Monkey Bread. Enough said.
Pumpkin S’mores Cupcakes. Just yes.
Pumpkin Oreo Cheesecake Bars. Need I continue??
I’d have to say, at the top of my pumpkin favorite recipes list is most definitely this one for pumpkin donuts with Nutella on top.
Pumpkin + Nutella is the kind of flavor combination that dreams are made of. Initially, I thought I might make some sort of Nutella “glaze” or Nutella “frosting.” But then I realized… why mess with perfection? So I warmed up a bowl of straight-up Nutella and dunked my cinnamon sugar coated pumpkin donuts right in.
And I didn’t regret it. No siree.
If you’re ready to begin your fall baking (and really, who’s not??), may I suggest that you start right here. Dig out that pumpkin, ya’ll! It’s Fall!
For the Donuts
- 1/2 cup vegetable oil
- 3 large eggs
- 1 1/2 cups granulated sugar
- 1 1/2 cups pumpkin puree (NOT pumpkin pie filling)
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 1 3/4 cups + 2 Tablespoons All-Purpose flour
For the Coating
- 1 cup sugar
- 2 teaspoons cinnamon
- 1 cup Nutella for topping
- Optional: sprinkles
- Preheat oven to 350ºF. Generously grease a donut baking tin.
- Beat together the oil, sugar, pumpkin, spice, and salt until smooth and combined.
- Mix in the eggs, one at a time, mixing in between each addition.
- Mix in the flour and baking powder until batter forms (lumps are okay).
- Fill a gallon sized zip bag with half of the batter. Snip the corner so you can pipe out the batter into the prepared donut tin. Repeat with remaining batter.
- Bake for 12-13 minutes, until toothpick inserted comes out clean.
- Meanwhile, place the sugar and cinnamon in a large ziptop bag. Seal and shake until the cinnamon and sugar are completely mixed together.
- When donuts have cooled enough to handle, place each a few at a time in the bag, and shake until donuts are coated in the cinnamon sugar.
- Place the Nutella in a small microwave safe bowl and heat for about 30 seconds, or until melted enough to dip donuts into. Dip the tops of each donut in the Nutella and add sprinkles.