These warm baked pumpkin spice donuts are a cozy fall treat! With a touch of cinnamon and nutmeg, they smell and taste just like autumn in every bite.
I can’t resist the soft texture and sweet flavors! A quick dip in some cinnamon sugar makes them even more delightful. Perfect for breakfast or a snack whenever you need a hug in food form! 🍩
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your donuts. If you want to make them gluten-free, you can substitute with a 1:1 gluten-free flour blend. I’ve tried this, and it works really well!
Pumpkin Puree: Canned pumpkin puree is super convenient! You can use fresh pumpkin, but make sure to cook and puree it first. I love using butternut squash as a substitute for a sweeter flavor too.
Spices: The blend of spices is essential for that classic pumpkin flavor. If you’re missing any of them, pre-made pumpkin spice mix can work in a pinch. I often increase the cinnamon for an extra kick!
Eggs: For a vegan option, try using flax eggs (one tablespoon ground flaxseed mixed with three tablespoons water per egg). I’ve had good success with this in many baking recipes.
Oil or Butter: Vegetable oil keeps the donuts moist, but melted butter gives a richer flavor. You can also use coconut oil for a hint of coconut flavor or applesauce for a lighter alternative.
How Do You Achieve a Perfectly Baked Donut?
Baking donuts can be tricky, especially if you’re used to frying. Here are some tips to ensure they come out perfectly every time:
- Preheat your oven! This ensures even baking from the start.
- Be careful not to overmix the batter; it should be just combined for a lighter texture.
- Use a piping bag or zip-top bag to fill the donut pan; it makes for neater donuts and helps with portioning.
- Keep an eye on the baking time to avoid drying them out. Check for doneness with a toothpick.
- After coating in the cinnamon sugar, let them sit for a moment for the sugar to adhere properly.
With these tips in mind, your baked pumpkin spice donuts will turn out perfectly moist and flavorful every time!
Delicious Baked Pumpkin Spice Donuts
Ingredients You’ll Need:
Donut Batter:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ⅔ cup brown sugar, packed
- ⅓ cup granulated sugar
- 1 cup canned pumpkin puree
- 2 large eggs
- ⅓ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- 3 tablespoons melted butter
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare, plus 12-15 minutes for baking. It’s best to let the donuts cool for a few minutes before serving. Overall, you’ll have scrumptious pumpkin spice donuts ready in about 30 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it heats up, grab your donut pan and spray it with non-stick cooking spray so the donuts don’t stick.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Whisk everything together until well combined. This will help evenly distribute the leavening agents and spices.
3. Combine the Wet Ingredients:
In another bowl, whisk together the brown sugar, granulated sugar, pumpkin puree, eggs, oil (or melted butter), and vanilla extract until everything is smooth and well blended. Make sure there are no lumps!
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the bowl with dry ingredients. Gently fold them together with a spatula until just combined. Be careful not to overmix; a few lumps are fine!
5. Fill the Donut Pan:
Transfer the batter into a piping bag or a large zip-top bag with one corner snipped off. Pipe the batter into each donut cavity, filling them about ¾ full to allow room for rising.
6. Bake the Donuts:
Place the donut pan in the preheated oven and bake for about 12-15 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
7. Cool the Donuts:
After baking, let the donuts cool in the pan for about 5 minutes. Then transfer them to a wire rack to cool slightly more, but make sure they’re still warm for coating!
8. Prepare the Cinnamon Sugar Coating:
While your donuts are cooling, mix the granulated sugar and ground cinnamon together in a shallow dish. This is going to give your donuts that sweet, spicy finish!
9. Coat with Cinnamon Sugar:
Brush each warm donut with melted butter. Then, dip it into the cinnamon sugar mixture, rolling gently to coat evenly. You may want to do this quickly while they’re still warm for better adherence.
10. Serve and Enjoy:
Your cozy pumpkin spice donuts are ready to be enjoyed! Serve them warm or let them cool to room temperature. Either way, they’ll be a delightful treat perfect for any occasion. Enjoy every bite!
These baked donuts are moist, flavorful, and filled with the comforting aromas of autumn spices. Perfect for breakfast, snacks, or dessert!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can! Just make sure to cook, peel, and puree the fresh pumpkin until it’s smooth. You’ll need about 1 cup of pureed pumpkin, similar to the canned version. Consider using a sweet variety like sugar pumpkin or butternut squash for the best flavor.
How Should I Store Leftover Donuts?
Store any leftover donuts in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for about a week. Just be aware that they may lose some of their softness.
Can I Freeze These Donuts?
Definitely! To freeze, place the cooled donuts in a single layer on a baking sheet, then freeze until solid. After that, transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. Just thaw at room temperature before enjoying!
What Can I Use Instead of Eggs?
If you’re looking for an egg substitute, you can use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water to replace one egg. Let it sit for a few minutes to thicken. This works well in baked goods while keeping them moist!