These baked pumpkin spice donuts are soft, fluffy, and filled with warm fall flavors. They’re a tasty treat that can brighten any morning or cozy afternoon!
I’ve got to say, they smell amazing while baking. The scent of cinnamon and nutmeg just fills the kitchen! Pair these with a hot cup of coffee, and you’ve got a perfect moment!
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin puree for convenience, but fresh pumpkin gives a lovely texture. If you’re out of pumpkin, try using mashed sweet potato or butternut squash instead.
Brown Sugar: This adds moisture and a rich flavor. If you don’t have brown sugar, you can mix white sugar with a tablespoon of molasses or use coconut sugar for a lighter alternative.
Vegetable Oil: This keeps the donuts moist. You can substitute with melted coconut oil or applesauce for a healthier option. I sometimes use a mix of both for added flavor.
Spices: Feel free to adjust the spices based on your taste! If you don’t have ground ginger or cloves, you could stick with just cinnamon and nutmeg or use a pre-made pumpkin spice blend.
How Do I Ensure My Donuts Are Fluffy and Don’t Stick?
For fluffy donuts, a delicate mixing technique is key. Overmixing can make them dense. Mix the wet and dry ingredients until just combined—small lumps are okay! Additionally, grease the donut pan well to help them release easily.
- Preheat the oven for proper rising and texture.
- Make sure each cavity is filled only 2/3 full to allow for expansion.
- Let the donuts cool slightly in the pan before moving them to a wire rack.
How to Make Baked Pumpkin Spice Donuts
Ingredients You’ll Need:
For the Donuts:
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/4 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons melted butter (for brushing donuts before coating)
For the Vanilla Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time and 15-18 minutes of baking. After baking, allow the donuts to cool for a few minutes in the pan before transferring them to a wire rack. Total time from start to finish, including cooling, is about 40 minutes.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While the oven is heating, lightly grease a donut pan with non-stick spray or butter. This helps the donuts come out easily after baking.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the pumpkin puree, eggs, brown sugar, granulated sugar, oil, and vanilla extract. Mix until everything is smooth and well combined.
3. Combine the Dry Ingredients:
In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This will prevent any lumps and ensure even distribution of the spices.
4. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture, stirring carefully until just combined. It’s okay if there are a few lumps—overmixing can make the donuts dense.
5. Fill the Donut Pan:
Spoon the batter into the prepared donut pan cavities, filling each about 2/3 full to allow space for rising. Don’t overfill them!
6. Bake the Donuts:
Place the pan in the oven and bake for 15-18 minutes. The donuts are ready when a toothpick inserted into the center comes out clean.
7. Cool the Donuts:
Once baked, remove the donuts from the oven and allow them to cool in the pan for about 5 minutes. Then carefully transfer them to a wire rack to cool completely.
8. Coat in Cinnamon Sugar:
To create the cinnamon sugar coating, mix the granulated sugar and cinnamon in a small bowl. Brush each cooled donut lightly with melted butter and dip it into the cinnamon sugar mixture, ensuring it’s well-coated.
9. (Optional) Add Vanilla Glaze:
If you want to add a sweet glaze, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. If it’s too thick, add a little more milk to reach your desired drizzling consistency. Drizzle this glaze over the donuts for an extra touch of sweetness.
10. Serve and Enjoy:
These delicious baked pumpkin spice donuts are now ready to serve! Enjoy them warm for a delightful treat perfect for the fall season or cozy gatherings. Store any leftovers in an airtight container at room temperature for a few days.
Happy baking!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Absolutely! If you prefer fresh pumpkin, just roast it until tender, then scoop out the flesh and puree it until smooth. This adds a lovely, fresh flavor to your donuts!
How Can I Make These Donuts Healthier?
You can substitute half the all-purpose flour with whole wheat flour for added nutrition. Additionally, consider using unsweetened applesauce instead of oil to reduce calories while keeping them moist.
How Should I Store Leftover Donuts?
Store any leftover donuts in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them! Just thaw at room temperature before enjoying.
Can I Make These Donuts Vegan?
Yes! To make the donuts vegan, use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg), swap the milk in the glaze for a plant-based milk, and use coconut oil instead of regular oil.