There is something magical about the smell of cinnamon on a crisp autumn evening. These Pumpkin Spice Baked Donuts bring that warmth right into your kitchen. You do not need a deep fryer to enjoy a fresh donut today. Your family will love waking up to these golden, spiced treats.
It is the perfect time for a cozy kitchen project that everyone can enjoy. This recipe delivers soft, cakey donuts that melt in your mouth. They are ready in less than thirty minutes from start to finish. Make your mornings feel extra special with this simple, seasonal delight.
Why This Recipe Is a Winner
You will love how fast these come together on a busy morning. They are much lighter than traditional fried donuts because we bake them. The texture is perfectly tender and cakey every single time. This recipe is a winner for busy fall weekends and lazy Sundays.
You get all the flavor of a bakery without the messy oil. It is a great way to use up that extra pumpkin puree. These donuts are naturally kid-approved and fun to decorate together. Your holiday guests will absolutely love the warm, inviting aroma in your home.
Simple Method
Making these is as easy as mixing a simple muffin batter. You will whisk your dry and wet ingredients separately at first. Then, you simply pipe the batter into your donut pan. Even if you have never baked donuts before, you can do this with ease.
Ingredients You’ll Need
These donuts use mostly pantry staples you likely already have on hand.
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 0.5 cup light brown sugar, packed
- 0.33 cup granulated sugar
- 0.33 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 cup unsalted butter, melted (for coating)
- 0.5 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Step-by-Step
- Preheat oven to 350 degrees Fahrenheit and grease two 6-cavity donut pans with non-stick spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate large bowl, whisk together the pumpkin puree, brown sugar, 0.33 cup granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir with a spatula until just combined.
- Transfer the batter to a piping bag with a large round tip or a plastic bag with the corner cut off.
- Pipe the batter into the donut cavities, filling each about three-quarters full.
- Bake for 10 to 12 minutes or until a toothpick inserted into the thickest part comes out clean.
- Cool the donuts in the pan for 5 minutes, then transfer to a wire rack.
- In a small bowl, combine the coating sugar and cinnamon.
- While the donuts are still warm, dip each side into the melted butter and then immediately toss in the cinnamon-sugar mixture to coat.
Best Ways to Enjoy It
Serve these warm with a steaming cup of coffee or tea. They are wonderful for a leisurely weekend brunch with your family. You can also pair them with cold apple cider for the kids. Set them out on a pretty platter for your next fall gathering. These donuts make every morning feel like a special occasion.
Storage & Reheating
Keep leftovers in an airtight container at room temperature. They will stay fresh and delicious for up to two days. If you want them warm, use your microwave for a few seconds. Reheat for about ten seconds to soften the butter coating perfectly. You can also freeze them before adding the sugar coating for later.
Tips for Best Results
- Do not overmix the batter to keep the donuts light.
- Use a piping bag for clean and even donut shapes.
- Wait exactly five minutes before removing them from the pan.
- Coat them while they are still warm so the sugar sticks.
- For a stronger flavor, add an extra pinch of spice.
- Use a zip-top bag if you do not have a piping bag.
- Always use pure pumpkin puree, not the pre-mixed pie filling.
- Double the batch for a Thanksgiving morning crowd-pleaser.
Ways to Switch It Up
- Swap the sugar coating for a simple maple glaze instead.
- Add a handful of mini chocolate chips to the batter.
- Use gluten-free all-purpose flour for a sensitive stomach option.
- In summer, swap pumpkin for mashed bananas for a twist.
- Swap maple syrup for honey for a milder sweetness level.
Common Questions
Can I make these without a donut pan?
Yes, you can use a standard muffin tin instead. They will be pumpkin donut holes or muffins. Just adjust the baking time by a few minutes.
How do I know when they are done?
Insert a toothpick into the thickest part of the donut. It should come out clean or with dry crumbs. The edges will also look golden and slightly pulled away.
Can I make the batter ahead of time?
It is best to bake the batter right after mixing it. The baking powder works best when the batter is fresh. You can mix the dry ingredients the night before.
I hope these cozy donuts brighten your crisp fall mornings. Give them a try and let the warm spices fill your home. Happy baking!
— Lidia
Pumpkin Spice Baked Donuts
Ingredients
- 2 cups all -purpose flour
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon kosher salt
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 0.5 cup light brown sugar, packed
- 0.33 cup granulated sugar
- 0.33 cup vegetable oil
- 2 large egg s
- 1 teaspoon vanilla extract
- 0.5 cup unsalted butter, melted (for coating)
- 0.5 cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Preheat oven to 350 degrees Fahrenheit and grease two 6-cavity donut pans with non-stick spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate large bowl, whisk together the pumpkin puree, brown sugar, 0.33 cup granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir with a spatula until just combined.
- Transfer the batter to a piping bag with a large round tip or a plastic bag with the corner cut off.
- Pipe the batter into the donut cavities, filling each about three-quarters full.
- Bake for 10 to 12 minutes or until a toothpick inserted into the thickest part comes out clean.
- Cool the donuts in the pan for 5 minutes, then transfer to a wire rack.
- In a small bowl, combine the coating sugar and cinnamon.
- While the donuts are still warm, dip each side into the melted butter and then immediately toss in the cinnamon-sugar mixture to coat.
