Pumpkin Spice Baked Donuts Recipe

Introduction

These pumpkin spice baked donuts are fluffy, moist, and coated in a delicious cinnamon sugar topping. Made with real pumpkin puree and warm fall spices, they are the perfect seasonal treat to enjoy with your morning coffee or as a cozy snack.

Ingredients

• 2 cups all-purpose flour
• 2/3 cup brown sugar
• 3 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup pumpkin puree
• 1/4 cup maple syrup
• 2 eggs
• 1/3 cup coconut oil, melted
• 2 teaspoons vanilla extract
• Non-stick cooking spray
• For cinnamon topping:
• 1/4 cup coconut oil, melted
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and lightly spray a donut pan with non-stick cooking spray.
2. Step 2: In a medium bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and kosher salt until well combined.
3. Step 3: In a separate bowl, whisk together the pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract until smooth and fully combined.
4. Step 4: Gradually add the wet ingredients to the dry ingredients and gently stir until just combined; be careful not to overmix.
5. Step 5: Transfer the batter into a gallon-size ziplock bag and seal it. Cut a 1/2-inch hole in one corner of the bag to create a piping bag. If you don’t have a ziplock bag, use a spoon to fill the donut pan.
6. Step 6: Pipe the batter into the donut pan, filling each mold about three-quarters full to retain the donut hole.
7. Step 7: Bake for 18 minutes, or until a toothpick inserted comes out clean. Remove from oven and let donuts cool in the pan for 5 minutes, then carefully transfer to a cooling rack.
8. Step 8: While the donuts cool, mix the granulated sugar, cinnamon, and pumpkin pie spice in a shallow bowl to make the cinnamon sugar topping.
9. Step 9: Lightly brush each donut with melted coconut oil on both sides, then dip and twist into the cinnamon sugar mixture to coat evenly.
10. Step 10: Serve fresh for best flavor and texture.

Tips & Variations

• Use a gallon ziplock bag as an easy and inexpensive piping bag alternative for neat donut shapes.
• If you don’t have a donut pan, try baking the batter in muffin cups for pumpkin spice muffins instead.
• To make a smaller batch, simply halve all the ingredients to make 6 donuts.
• For a dairy-free version, ensure your maple syrup and other ingredients are also free from animal products.

Storage

Store the baked pumpkin spice donuts in a brown paper bag at room temperature and eat within 48 hours for optimal freshness. To keep them longer, wrap each donut in wax paper and place in a freezer-safe bag. Freeze for up to 6 months. Thaw frozen donuts overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree instead of fresh?

Yes, canned pumpkin puree works perfectly in this recipe and is the most convenient choice for consistent texture and flavor.

How do I know when the donuts are fully baked?

The donuts are done when a toothpick inserted into the batter comes out clean without wet batter. Don’t overbake to keep them moist and tender.

Pumpkin Spice Baked Donuts Recipe

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★★★★★

5 from 62 reviews

• Author: Harper
• Total Time: 33 minutes
• Yield: 12 donuts 1x
• Diet: Vegetarian

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Description

These pumpkin spice baked donuts are fluffy and moist, coated in a delicious cinnamon sugar blend. Made with real pumpkin puree and warm fall spices, they are the perfect easy-to-make treat for the season. Baked instead of fried, these donuts are healthier and freezer-friendly, perfect for sharing or enjoying throughout the fall and winter.

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Ingredients

Scale 1x2x3x

Donut Ingredients (Makes 12 donuts)

• 2 cups all-purpose flour
• 2/3 cup brown sugar
• 3 teaspoons pumpkin pie spice
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1 cup pumpkin puree
• 1/4 cup maple syrup
• 2 eggs
• 1/3 cup coconut oil, melted
• 2 teaspoons vanilla extract
• Non-stick cooking spray (for the pan)

Cinnamon Topping

• 1/4 cup coconut oil, melted
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the donuts.
2. Mix Dry Ingredients: In a medium bowl, combine all the dry ingredients: flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and kosher salt. Stir well to ensure everything is evenly mixed.
3. Combine Wet Ingredients: In a separate small bowl, whisk together the pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract until fully combined and smooth.
4. Make the Batter: Slowly pour the wet ingredients into the dry ingredients. Using a silicone spoon, gently stir until just combined, being careful not to overmix to keep the donuts tender.
5. Pipe the Batter: Transfer the batter into a gallon-sized ziplock bag and squeeze it all to one corner. Cut a 1/2 inch hole in the corner of the bag to create a piping bag. If you don’t have a bag, you can spoon the batter directly into the donut pan. Spray the donut pan with non-stick cooking spray, then pipe the batter into each mold, filling about 3/4 full to allow room for rising.
6. Bake the Donuts: Place the donut pan in the preheated oven and bake for 18 minutes. Donuts are done when a toothpick inserted into the center comes out clean. Carefully remove the donuts from the pan using a spoon and place them on a cooling rack.
7. Prepare Cinnamon Sugar Topping: While the donuts cool for about 5 minutes, mix together the granulated sugar, ground cinnamon, and pumpkin pie spice in a bowl.
8. Coat the Donuts: Lightly brush each side of the cooled donuts with melted coconut oil. Dip and twist the donuts in the cinnamon sugar mixture to coat both sides thoroughly.
9. Serve and Store: These donuts are best enjoyed fresh within 48 hours. Store at room temperature in a brown paper bag or freeze for up to 6 months wrapped individually in wax paper and placed in an airtight freezer bag. Thaw in the refrigerator when ready to eat.

Notes

• This recipe makes 12 donuts; halve ingredient quantities if making 6.
• Use a gallon ziplock bag as a piping bag if you don’t have one.
• Fill donut molds only about 3/4 full to maintain the donut hole.
• Donuts are best eaten fresh within 48 hours for optimal softness.
• To freeze, wrap each donut individually in wax paper and store in a freezer-safe bag for up to 6 months.
• Use a toothpick to check doneness; it should come out clean when inserted in the donut.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin spice donuts, baked donuts, pumpkin puree donuts, fall recipes, pumpkin spice recipe, cinnamon sugar donuts, baked pumpkin donuts