Baked Pumpkin Spice Donuts
THE treat of the fall season, Baked Pumpkin Spice Donuts are a must have when the weather starts to turn! This recipe shows you two ways to top these warmly spiced donuts- with cinnamon and sugar and with a sweet glaze. Which topping will be your favorite?
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For me, it isn’t fall until I’ve had a warm pumpkin spice donut. It puts me in the mood for all things fall. These easy baked donuts don’t disappoint!
You can top them with a cinnamon sugar coating or dip them in a powdered sugar glaze- or both! Which topping is your favorite?
It’s still very warm in the south until almost Christmas, but these pumpkin donuts give me sweater weather and colorful leaf vibes; even when it’s still 90 degrees outside!
You’ve got to try Apple Cider Cinnamon Donuts!
What you’ll need
You can find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- Donut pan or make these into muffins and use a muffin pan
For the donuts
- Pumpkin puree (not pumpkin pie filling)
- Eggs
- Vegetable oil
- Pumpkin spice creamer- if you happen to have it on hand! If not, milk or cream works just fine.
- All purpose flour
- Vanilla extract
- Light brown sugar
- Baking powder
- Salt
- Spices- Pumpkin pie spice, cinnamon, ground nutmeg, ground ginger
For the toppings:
- Powdered sugar
- Vanilla extract
- Pumpkin pie spice creamer or milk
- Granulated sugar
- Cinnamon
- Unsalted butter
How to make it
Preheat oven to 350°F.
Spray a donut pan with nonstick cooking spray.
Combine: In a mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, ground nutmeg, ground ginger, baking powder, and salt. Set aside.
In a separate mixing bowl combine the pumpkin puree, vanilla extract, brown sugar, vegetable oil, eggs, and pumpkin spice creamer (or milk). Mix together with a stand mixer or electric hand mixer.
Pour the dry ingredients into the wet ingredients bowl and mix just until combined, don’t over mix.
Pipe it: Add the batter into a piping bag or a Ziploc bag and snip the corner. Pipe evenly into prepared donut tins (makes 12). Fill the donuts about 3/4 full.
Bake 14-16 minutes. Let cool 10 minutes before removing from the tins.
Prepare the coating, while the donuts are cooling,
For the glaze, add the powdered sugar to a bowl, pour in the milk and vanilla extract and whisk together.
If the glaze is too thin add more powdered sugar 1 tablespoon at a time and mix. If the glaze is too thick add more creamer or milk a teaspoon at a time until the desired consistency is reached. Dip each donut in the glaze and place on a cooling rack until set.
For the cinnamon sugar, add the sugar and cinnamon to a bowl and mix together.
Using a pastry brush, brush the melted butter lightly over both sides of the donuts and immediately dip in the cinnamon sugar mixture. Place on a cooling rack to set.
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Tips
- If you don’t have a donut pan you can use a muffin pan and bake pumpkin spice donuts instead.
- These donuts should be enjoyed the same day. If you have any leftovers, place in the fridge for them to last longer.
- This recipe makes 12 donuts. Halve the recipe to make 6 donuts.
- Freeze the un-topped donuts up to 4 months in a freezer bag. Thaw the donuts on the counter and add your preferred topping.
DIY Pumpkin Pie Spice
If you don’t have the pumpkin pie spice on hand, make a batch with spices you probably do have on hand:
Mix together:
- 3 tablespoon ground cinnamon
- 2 teaspoon ground ginger
- 2 teaspoon ground nutmeg
- 1 ½ teaspoon ground allspice
- 1 ½ tsp ground cloves
Try these next
- Caramel Apple Dip
- Crock Pot Peach Cobbler
- Air Fryer Fried Ice Cream
- Peppermint Patty Poke Cake
- Lemon Blueberry Poke Cake
- Homemade Apple Cider
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Pumpkin Spice Baked Donuts
Equipment
Ingredients
For the Donuts
- 15 ounces pumpkin puree not pumpkin pie filling
- 2 eggs
- 1/4 cup vegetable oil
- 1/4 cup pumpkin spice creamer or milk
- 2 cups all purpose flour
- 1 tsp vanilla extract
- 1/2 cup light brown sugar packed
- 2 tsp baking powder
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
For the Glaze
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 4 tbsp pumpkin pie spice creamer or milk
For the Cinnamon Sugar
- 1 cup granulated sugar
- 1 tbsp cinnamon
- 3 tbsp unsalted butter melted and slightly cooled
Instructions
- Preheat oven to 350°F.
- Spray a donut pan with nonstick cooking spray.
- In a mixing bowl, whisk together the flour, pumpkin pie spice, cinnamon, ground nutmeg, ground ginger, baking powder, and salt. Set aside.
- In a separate mixing bowl combine the pumpkin puree, vanilla extract, brown sugar, vegetable oil, eggs, and pumpkin spice creamer (or milk). Mix together with a stand mixer or electric hand mixer.
- Pour the dry ingredients into the wet ingredients bowl and mix just until combined, don’t over mix.
- Add the batter into a piping bag or a Ziploc bag and snip the corner. Pipe evenly into prepared donut tins (makes 12). Fill the donuts about 3/4 full.
- Bake 14-16 minutes. Let cool 10 minutes before removing from the tins.
- Prepare the coating, while the donuts are cooling,
- For the glaze, add the powdered sugar to a bowl, pour in the milk and vanilla extract and whisk together. If the glaze is too thin add more powdered sugar 1 tablespoon at a time and mix. If the glaze is too thick add more creamer or milk a teaspoon at a time until the desired consistency is reached. Dip each donut in the glaze and place on a cooling rack until set.
- For the cinnamon sugar, add the sugar and cinnamon to a bowl and mix together.
- Using a pastry brush, brush the melted butter lightly over both sides of the donuts and immediately dip in the cinnamon sugar mixture. Place on a cooling rack to set.
Notes
- If you don’t have a donut pan you can use a muffin pan and bake pumpkin spice donuts instead.
- These donuts should be enjoyed the same day. If you have any leftovers, place in the fridge for them to last longer.
- This recipe makes 12 donuts. Halve the recipe to make 6 donuts.
- Freeze the un-topped donuts up to 4 months in a freezer bag. Thaw the donuts on the counter and add your preferred topping
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