Easy Baked Pumpkin Spice Donuts are the ultimate autumn treat, filled with warm spices and real pumpkin flavor. These donuts are soft, moist, and perfectly spiced, making them a delicious way to embrace the season.
Unlike traditional fried donuts, these baked donuts are simple to prepare, healthier, and can be enjoyed fresh out of the oven in no time. Top them with a cinnamon sugar coating or a sweet glaze for an irresistible finish.
Kitchen Equipment Needed
- Donut pan
- Large mixing bowls
- Whisk
- Measuring cups and spoons
- Cooling rack
Ingredients Overview
- Pumpkin Puree: Adds moisture and the signature pumpkin flavor.
- Spices: A blend of cinnamon, nutmeg, and ginger creates the perfect pumpkin spice profile.
- Flour: All-purpose flour provides the base for the donut batter.
- Brown Sugar: Adds sweetness and a hint of caramel flavor.
- Milk: Keeps the donuts moist and soft.
- Butter: Adds richness to the donuts.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup whole milk (or milk of choice)
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating (Optional)
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons melted butter
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- Mix Wet Ingredients: In another bowl, combine pumpkin puree, brown sugar, granulated sugar, milk, eggs, melted butter, and vanilla extract. Whisk until smooth.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fill the Donut Pan: Spoon the batter into a piping bag or zip-top bag with the corner cut off. Pipe the batter evenly into the prepared donut pan, filling each cavity about 3/4 full.
- Bake: Bake for 10-12 minutes, or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack.
- Add Coating (Optional): While the donuts are still warm, brush them lightly with melted butter and dip them into the cinnamon sugar mixture.
Step-by-Step Instructions
Create the perfect pumpkin donuts by mixing wet and dry ingredients separately, combining them carefully, and baking until just set. Enhance with your favorite topping for added flavor and presentation.
Recipe Tips
- Don’t overmix the batter to ensure soft and tender donuts.
- Use a piping bag to make filling the donut pan quick and mess-free.
- If you don’t have a donut pan, use a muffin tin and adjust the baking time slightly.
What to Serve With This Recipe
Pair these donuts with a warm cup of coffee, chai tea, or a pumpkin spice latte for a perfect autumn treat.
Frequently Asked Questions
Can I make these donuts gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.
How do I store these donuts?
Store the donuts in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze these donuts?
Yes, freeze the donuts (without the coating) for up to 3 months. Thaw and reheat before adding the topping.
Serving Suggestions
Serve these pumpkin spice donuts warm with a dusting of powdered sugar or a drizzle of maple glaze for an extra-special treat.
Enjoy these delightful baked donuts for breakfast, dessert, or as a midday snack that’s full of cozy fall flavors!
Easy Baked Pumpkin Spice Donuts
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup pumpkin puree not pumpkin pie filling
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1/2 cup whole milk or milk of choice
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1 teaspoon vanilla extract
- For the Cinnamon Sugar Coating Optional
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3 tablespoons melted butter
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and lightly grease a donut pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- Mix Wet Ingredients: In another bowl, combine pumpkin puree, brown sugar, granulated sugar, milk, eggs, melted butter, and vanilla extract. Whisk until smooth.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- Fill the Donut Pan: Spoon the batter into a piping bag or zip-top bag with the corner cut off. Pipe the batter evenly into the prepared donut pan, filling each cavity about 3/4 full.
- Bake: Bake for 10-12 minutes, or until a toothpick inserted into a donut comes out clean. Allow the donuts to cool in the pan for 5 minutes, then transfer to a wire rack.
- Add Coating (Optional): While the donuts are still warm, brush them lightly with melted butter and dip them into the cinnamon sugar mixture.
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