Pumpkin Spice Donuts
These Baked Pumpkin Spice Donuts are soft, fluffy, and coated in sweet cinnamon sugar. Made with pumpkin puree and warm spices, they’re the perfect cozy fall treat, ready in just 30 minutes and no frying required.
Equipment
- 2 Donut pan
Ingredients
For the donuts:
- ½ cup light brown sugar, packed
- ½ cup granulated sugar
- ½ cup melted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
For the cinnamon sugar coating:
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- 4 tablespoon unsalted butter, melted
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease two 6-cavity donut pans or one pan and bake in batches.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a separate large bowl, whisk together brown sugar, granulated sugar, oil, pumpkin puree, eggs and vanilla extract until smooth.
- Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix.
- Spoon or pipe the batter into the prepared donut pans, filling each cavity about ¾ full.
- Bake for 12–14 minutes, or until the tops spring back when gently pressed. Let cool in the pan for 5 minutes, then transfer to a wire rack.
- In a shallow bowl, mix sugar and cinnamon. Dip each warm donut in melted butter, then coat in cinnamon sugar.
Notes
- If you want to save these donuts for another day, store them in an airtight container and don’t coat them with the cinnamon sugar until ready to serve.
- Cinnamon Sugar Coating: Coat donuts while they’re still slightly warm so the sugar sticks better.
- Pumpkin Purée: Use 100% pure pumpkin, not pumpkin pie filling, which has added sugar and spices.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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