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Easy Butternut Squash baked donut recipe

Welcome to the world of hassle-free baking with this Easy Butternut Squash baked donut recipe!

Easy Butternut Squash baked donut recipe

These treats combine the rich, nutty notes of butternut squash with the charm of a classic donut. Whether you’re a baking pro or enjoy a fun time in the kitchen, this recipe guarantees a tasty result without any complications.

With common ingredients and straightforward instructions, these butternut squash donuts prove that baking can be easy and fun for anyone. Enjoy the fall flavors in each bite, and bring the cozy, homemade goodness of the fall season to your kitchen.

Ingredients you’ll need for these butternut donuts

You’ll need simple, everyday ingredients for this recipe, which can be found in any grocery store.

  • All-purpose flour. This is the foundation of your donuts. It gives them that perfect, soft texture.
  • Cinnamon. Think warmth and coziness. Just a sprinkle adds that comforting, familiar flavor we associate with fall.
  • Nutmeg. A dash of nutmeg brings a subtle nuttiness, elevating the flavor profile and adding to the fall flavor.
  • Baking soda. Baking Soda is responsible for the donut’s rising action. When combined with acidic ingredients (like brown sugar), it produces carbon dioxide gas, making the donuts puff up and become light and airy.
  • Baking powder. Similar to baking soda, but with a built-in acidic component. It contains both an acid and an alkaline. This double-acting nature means it releases gas in two stages, once when mixed with wet ingredients and again when exposed to heat. This dual action ensures a steady rise and fluffiness in our donuts.
  • Salt. Often underestimated, salt enhances all the flavors, ensuring our donuts are perfectly balanced.
  • Brown sugar. Sweet, with a hint of caramel. Brown sugar adds a depth of flavor that complements the butternut squash.
  • Oil. The secret to moist donuts. It keeps everything tender.
  • Eggs. They bring it all together, providing structure and richness.
  • Vanilla extract. A small amount goes a long way, imparting a sweet, fragrant note that makes our donuts stand out.
  • Butternut Squash. The star of the show! It adds a nice sweetness and a taste of fall.
  • Unsalted butter. It’s what we dip our donuts in before rolling them in the cinnamon sugar mix.
  • Granulated sugar. For the cinnamon sugar, to coat our donuts.

For the full recipe, look at the recipe card at the bottom of this post.

Easy Butternut Squash baked donut recipe

Add-ins and substitutions

You can create different flavors with just a few adjustments:

  • Choco Butternut Donuts: Incorporate 1/4 cup cocoa powder into the dry ingredients. Top with a chocolate glaze made from melted chocolate and a bit of butter or oil.
  • Chocolate Chip Donuts: Fold in 1/2 cup chocolate chips into the batter before filling the donut pan.
  • Butternut Streusel Topping: Mix together 1/4 cup flour, 1.5 brown sugar, 1.5 tablespoons granulated sugar, 1/4 teaspoon cinnamon, and 1/8 cup unsalted butter, melted. Sprinkle this streusel on top of each donut before baking.
  • Maple Syrup Butternut Donuts: Add a maple glaze made from 1/2 cup powdered sugar, a splash of milk, and 1/8 cup maple syrup.
  • Butternut Donuts with Vanilla Glaze: After baking, dip the cooled donuts into a simple vanilla glaze made with 1/2 cup powdered sugar, a dash of milk, and 1/2 teaspoon vanilla extract.
Easy Butternut Squash baked donut recipe

How to make these Butternut Squash baked donuts (with how-to photos)

Pre-heat the oven to 350 F. Grease a silicone donut mold with baking spray and set aside

Begin by combining the dry ingredients in a separate bowl (flour, cinnamon, nutmeg, baking soda, baking powder, and salt). 

In a large bowl, blend oil and sugar for a minute.

Add eggs one at a time, mixing after each addition. Add the butternut squash, vanilla extract, and mix. 

Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.

With a piping bag, fill the donut pan about 2/3 full. Bake for 10-15 minutes in the preheated oven, or until golden brown and when a toothpick inserted in the middle comes out clean. 
Once out of the oven for a minute, take them out of the tin and transfer them to a wire rack.
For the cinnamon sugar coating, combine granulated sugar and cinnamon in a bowl. Melt butter for coating.

Dip the warm donuts in melted butter and coat them entirely with the cinnamon sugar mixture.

Expert Tips for the best butternut squash baked donuts

  • Place the donut pans on a baking sheet to keep them from bending or flipping over.
  • Make sure your ingredients are at room temperature. Don’t skip this step! Eggs work better when they’re at room temperature. If you’re short on time, cover the eggs completely and let them sit in warm (not hot) water for 5 minutes.
  • Avoid overmixing. Once you add the flour, mix until just combined to prevent your donuts from becoming too cake-like.
  • Fill the donut pans only 2/3 full. Don’t go beyond that to prevent them from overflowing.
  • Cool the donuts on a wire rack. After they’ve been out of the oven for 1 minute, flip the donut pan over the counter and place them on a wire rack to cool completely.
  • Coat your donuts while they’re still warm.

Frequently Asked Questions

What is a butternut donut?

A butternut donut is essentially a donut that’s jazzed up with the goodness of butternut squash. This veggie adds a sweet and nutty kick, making the donut both flavorful and moist. The process involves blending pureed butternut squash into the batter, spicing things up with cinnamon and nutmeg for that warm, autumn vibe. 

Once baked, you can get creative with toppings like glazes or frostings to add extra sweetness or some crunchy streusel for texture. It’s a clever way to bring the taste of fall into a classic treat.

Are baked donuts better than fried ones?

Baked donuts require less oil than fried donuts, resulting in lower fat content. 

When you bake donuts, you typically use a small amount of oil or butter in the batter, and they are then baked in the oven. This method reduces the overall fat content compared to traditional deep fryer donuts, where the donuts absorb more oil during the cooking process.

Can I use frozen butternut squash?

Sure thing! If you’ve got frozen butternut squash on hand, you can totally use it for making these donuts, just blend the squash until nice and smooth.

Can I make these into a mini doughnut?

Absolutely! You can easily adapt the recipe to make mini donuts instead of regular-sized ones.

First, switch the regular-sized donut pan into a mini donut pan.

Since mini donuts are smaller, they will generally require less baking time than regular-sized ones. Start checking for doneness a few minutes earlier than the suggested time in the original recipe.

How to store these butternut squash baked donuts

Once your baked donuts are out of the oven, give them some time to cool down completely. It’s crucial to let them reach room temperature before storing them to avoid any sogginess. Once they’re cool, grab an airtight container – it could be a plastic box with a tight lid, a sealable plastic bag, or even a cookie tin if that’s what you have.

Consider layering them in the container with some parchment paper in between to stop them from sticking together. 

Usually, for the first day or two, keeping your baked donuts at room temperature is cool. But, if you plan on eating them over a more extended stretch (up to a week), you might want to think about popping them in the fridge. Keep in mind, though, that the fridge can change the texture a bit.

Now, if you’re looking at a longer storage game, freezing is your go-to move. Individually wrap the donuts -without any topping or cinnamon sugar coating- in plastic wrap and then place them in a freezer bag or airtight container.

When you’re ready to eat them, just let them thaw at room temperature, dip them in butter, and cover them with the cinnamon-sugar mixture.

Easy Butternut Squash baked donut recipe

Here’s a video of these butternut squash baked donut Recipe so you can see up-close texture and consistency.

Follow this link if you’re looking for more Cupcakes, muffins, and donut recipesor click the links below for some fall recipes:

Carrot Baked Donuts

Cinnamon Spice Oatmeal Recipe

Maple Bacon Cupcakes with Maple Bacon frosting

Mini Pumpkin Muffin Recipe

Cinnamon Roll Muffin Recipe

If you make this recipe, please be sure to give it a star rating and leave a comment!

Easy Butternut Squash baked donut recipe
Print Recipe
5 from 2 votes

Easy Butternut Squash baked donut recipe

These treats combine the rich, nutty notes of butternut squash with the charm of a classic donut. Whether you're a baking pro or enjoy a fun time in the kitchen, this recipe guarantees a tasty result without any complications.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Cupcakes, Muffins & Donuts
Cuisine: American
Keyword: butternut baked donut, butternut donut recipe, Butternut Squash baked donut recipe,, Maria Corcuera, sweet fix baker
Servings: 12 donuts
Author: Maria Corcuera

Equipment

  • 2 donut tins

Ingredients

Butternut Squash donuts

  • 1 ¼ cup all-purpose flour spooned and leveled
  • 1 teaspoon cinnamon powdered
  • 1/4 teaspoon nutmeg powdered
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup vegetable oil
  • 3/4 cup packed brown sugar
  • 2 Large eggs room temperature
  • 1/2 cup butternut squash pureéd
  • 1 teaspoon vanilla extract

Cinnamon-Sugar Coating

  • 1/3 cup granulated sugar
  • 1 tablespoon cinnamon powdered
  • 1/4 cup unsalted butter melted

Instructions

  • Pre-heat oven to 350 F. Grease a silicone donut mold with baking spray and set aside
  • Begin by combining the dry ingredients in a separate bowl (flour, cinnamon, nutmeg, baking soda, baking powder, and salt). 
    1 ¼ cup all-purpose flour, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/2 teaspoon baking soda, 1 teaspoon baking powder, 1/4 teaspoon salt
  • In a large bowl, blend oil and sugar for a minute. Add eggs one at a time, mixing after each addition. 
    Add the butternut squash, vanilla extract, and mix. 
    1/2 cup vegetable oil, 3/4 cup packed brown sugar, 1/2 cup butternut squash, 1 teaspoon vanilla extract, 2 Large eggs
  • Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  • With a piping bag, fill the donut pan about 2/3 full. Bake for 10-15 minutes in the preheated oven, or until golden brown and when a toothpick inserted in the middle comes out clean. 
    Once out of the oven for a minute, take them out of the tin and transfer them to a wire rack.
  • For the cinnamon sugar coating, combine granulated sugar and cinnamon in a bowl. Melt butter for coating. 
    Dip the warm donuts in melted butter and coat them entirely with the cinnamon sugar mixture and enjoy
    1/3 cup granulated sugar, 1 tablespoon cinnamon, 1/4 cup unsalted butter

Notes

Expert Tips for the best butternut squash baked donuts

  • Place the donut pans on a baking sheet to keep them from bending or flipping over.
  • Make sure your ingredients are at room temperature. Don’t skip this step! Eggs work better when they’re at room temperature. If you’re short on time, cover the eggs completely and let them sit in warm (not hot) water for 5 minutes.
  • Avoid overmixing. Once you add the flour, mix until just combined to prevent your donuts from becoming too cake-like.
  • Fill the donut pans only 2/3 full. Don’t go beyond that to prevent them from overflowing.
  • Cool the donuts on a wire rack. After they’ve been out of the oven for 1 minute, flip the donut pan over the counter and place them on a wire rack to cool completely.
  • Coat your donuts while they’re still warm.

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