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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the donuts.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
