These baked pumpkin spice donuts are a treat everyone will love! They’re fluffy, full of warm spices, and just sweet enough. Plus, you don’t have to worry about frying!
Whenever I whip these up, the smell fills my kitchen, and it’s pure happiness. Pair them with a cup of coffee, and you’re in for a cozy time! 🍩☕
Key Ingredients & Substitutions
Pumpkin Puree: Always use canned pumpkin puree, not pumpkin pie filling, as it has added sugars and spices. If you have fresh pumpkin, you can roast it and puree it for a fresher taste.
Sweeteners: For a deep flavor, I like using both granulated and brown sugar. If you want to cut calories, try a sugar substitute like Stevia or maple syrup in the batter instead, but adjust the liquid accordingly.
Oil: Vegetable oil works well, but I prefer using melted coconut oil for a subtle flavor. If you need a lighter option, applesauce can replace some of the oil.
Spices: The blend of cinnamon, nutmeg, cloves, and ginger is key! If you don’t have all the spices, pumpkin pie spice is a good substitute for the combo.
Flour: All-purpose flour is what I use, but you can swap in a gluten-free flour blend if needed. Just make sure it contains a binding agent.
How Do I Avoid Overmixing the Donut Batter?
Overmixing can make your donuts dense instead of fluffy. Follow these steps:
- Mix wet and dry ingredients separately first.
- When combining, use a spoon or spatula, and stir gently. Stop mixing when the flour is just incorporated—it’s okay if there are tiny lumps.
- Let the batter rest for about 5 minutes before filling the donut pan. This helps with the texture too!
With these tips, you’ll have light and fluffy pumpkin spice donuts that are perfect for any occasion! Happy baking!
Baked Pumpkin Spice Donuts
Ingredients You’ll Need:
For the Donuts:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1/2 tsp salt
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 tbsp ground cinnamon
- 2 tbsp melted butter (for brushing the donuts)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10-12 minutes to bake. You’ll want to let them cool for a few minutes after baking, making the total time around 30 minutes until they’re ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). Don’t forget to lightly grease your donut pan with either oil or non-stick spray to help the donuts pop out easily once they’re baked!
2. Mix the Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until everything is smooth and well blended. This is where the comforting pumpkin smell starts to fill your kitchen!
3. Prepare the Dry Ingredients:
In another bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. This ensures even distribution of the dry ingredients and breaks up any lumps.
4. Combine Wet and Dry Ingredients:
Gradually stir the dry ingredients into the wet mix, just until combined. Be cautious not to overmix; a few lumps in the batter are totally fine, keeping your donuts light and fluffy!
5. Fill the Donut Pan:
Spoon or pipe the batter into the donut cavities, filling each about 3/4 full. This helps them rise perfectly without overflowing. The pan will yield about 12 donuts depending on its size.
6. Bake Your Donuts:
Pop the pan in the oven and bake for 10-12 minutes. The donuts should spring back when gently touched and a toothpick inserted should come out clean.
7. Cool and Prepare for Coating:
Once baked, allow the donuts to cool in the pan for 3-5 minutes. Then, carefully transfer them to a wire rack to cool completely. This step keeps them fluffy and prevents sogginess.
8. Create the Cinnamon Sugar Topping:
While the donuts are cooling, mix together the granulated sugar and cinnamon in a shallow bowl. This topping gives your donuts that delicious sweet and spicy flavor!
9. Brush and Coat the Donuts:
Lightly brush each donut with melted butter, then dip or sprinkle them into the cinnamon sugar mixture until they are nicely coated. Just a little butter goes a long way!
10. Serve and Enjoy:
These donuts are best enjoyed fresh! Serve them warm, and if there are any leftovers, store them in an airtight container at room temperature for up to 2 days. Enjoy your delicious pumpkin spice treats!
These warm, spiced pumpkin donuts with a delightful cinnamon sugar crust are perfect for any fall morning or cozy afternoon snack. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, roast it until tender, then puree it until smooth. Just make sure to measure one cup for the recipe.
How Do I Store Leftover Donuts?
Store any leftover donuts in an airtight container at room temperature for up to 2 days. To keep them fresh, try to prevent exposure to air as much as possible.
Can I Freeze These Donuts?
Yes, you can freeze them! Place uncoated donuts in a single layer on a baking sheet until frozen, then transfer them to an airtight container or freezer bag. They can be frozen for up to 2 months. When ready to eat, thaw at room temperature and coat with cinnamon sugar before serving.
What If I Don’t Have a Donut Pan?
No problem! You can use a muffin tin instead. Just fill the muffin cups about halfway and adjust the baking time to 15-18 minutes. They may not have the classic donut shape, but they’ll still taste delicious!