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Pumpkin Spice Donuts

These baked Pumpkin Spice Donuts are the perfect fall treat. These fluffy donuts are full of warm spices and dusted with a sugar coating.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 9 donuts
Calories 177kcal
Cost $5

Ingredients

  • 1 cup all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • cup brown sugar packed
  • ½ cup pumpkin puree
  • 2 tablespoon unsalted butter melted
  • 1 large egg
  • ¼ cup milk
  • teaspoon vanilla extract

Sugar Coating

  • ½ cup granulated sugar
  • ½ teaspoon pumpkin pie spice
  • 1-2 tablespoon unsalted butter melted for brushing onto donuts

Instructions

  • Preheat the oven to 350° F. Spray donut molds with nonstick spray and set aside.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, and brown sugar.
  • In a large measuring cup or medium bowl, whisk together the pumpkin puree, melted butter, egg, milk, and vanilla. Pour this mixture into the dry ingredients, and mix until just combined.
  • Scoop this mixture into a piping/ziploc bag to pipe into the donut pan. You could also just spoon the batter into the pan if you prefer. Fill the donut pan ½ full with batter. Don't overfill the donuts because they rise while baking. If you are using silicone donut molds, place them on a baking sheet before putting them into the oven.
  • Bake for 9-12 minutes until golden brown on top. Transfer the donut pan to a wire rack and allow the donuts to cool for about 5 minutes. Carefully take the donuts out of the pan and allow them to cool for 10-15 minutes before coating them with sugar.
  • In a shallow bowl, mix the sugar and pumpkin pie spice. Brush the top, bottom, and sides of the donuts with a little bit of melted butter, and then coat with the sugar mixture. Shake off any excess and repeat for the rest.

Notes

  • Overfilling the donut pan can cause your donuts to rise and spill out over the tops- trust me, I've done it a million times. Try to fill your donut mold ½ way or just a little more.
  • Be sure to watch your donuts carefully in order to not overbake or undertake them. The pan you use to make your donuts will also change the amount of time needed. I usually test them around 9 minutes by gently tapping the tops of the donuts to see if they spring back, and also with a toothpick.
  • If you don't want to dust them with the sugar mixture, you can eat them plain, or make a delicious cream cheese frosting like I made in these baked red velvet donuts!
  • These pumpkin spice donuts are best served right after baking but will stay fresh stored in an airtight container at room temperature for 2 days and in the fridge for up to 4 days. You can also freeze them for up to 1 month.

Nutrition

Calories: 177kcal | Carbohydrates: 32g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 220mg | Potassium: 75mg | Fiber: 1g | Sugar: 20g | Vitamin A: 2273IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg