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

Cook Time 10

Total Time 25

Servings donuts

Calories 177kcal

Cost $5

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.

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.