Description
These Pumpkin Spice Baked Donuts are soft, fluffy, and full of cozy fall flavor—no frying required! Made with real pumpkin, warm spices, and a simple glaze or cinnamon sugar coating, they’re perfect for autumn mornings or festive brunches.
Ingredients
Scale
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup brown sugar
- 2 large eggs
- ¼ cup vegetable oil (or melted butter or coconut oil)
- ¼ cup milk (dairy or non-dairy)
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- 2 tsp pumpkin pie spice
- ¼ tsp salt
- Optional toppings: cinnamon sugar, vanilla glaze, or cream cheese glaze
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and grease a donut pan.
- Mix wet ingredients: In a large bowl, whisk pumpkin puree, brown sugar, eggs, oil, milk, and vanilla until smooth.
- Combine dry ingredients: In another bowl, stir together flour, baking powder, pumpkin pie spice, and salt.
- Mix batter: Slowly add dry ingredients to wet, stirring until just combined. Do not overmix.
- Fill pan: Spoon or pipe batter into the donut pan, filling each about ¾ full.
- Bake: Bake for 10–12 minutes or until a toothpick comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
- Finish: Dip in cinnamon sugar or drizzle with glaze once cooled.
Notes
Store at room temperature for 2 days or in the fridge for up to 5. Freeze unglazed donuts for up to 2 months. To reheat, microwave for 10–15 seconds. For a healthier version, use applesauce instead of oil and gluten-free flour 1:1.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 10g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg