These warm baked pumpkin spice donuts are a cozy treat perfect for autumn. With a hint of cinnamon and nutmeg, they fill your kitchen with a lovely scent!
Trust me, they disappear fast! I love enjoying them with a warm cup of coffee. You can even add a little glaze on top for some extra sweetness—yum!
Key Ingredients & Substitutions
All-purpose Flour: This is the foundation of your donuts, giving them structure. You can swap with whole wheat flour for a heartier version, but the donuts may turn out denser.
Pumpkin Puree: Make sure to use plain pumpkin puree for a rich taste. If you don’t have any, sweet potato puree is a good substitute, but the flavor will change slightly.
Granulated Sugar & Brown Sugar: This combo adds sweetness and moisture. You can use all granulated sugar or swap brown sugar for coconut sugar for a more caramel-like flavor.
Spices: The spices are key for that pumpkin spice flavor! If you’re missing any, you can use pre-mixed pumpkin spice instead. It usually contains a blend of these spices.
Vegetable Oil: This keeps the donuts moist. You can try melted butter or melted coconut oil for a different flavor; both work well!
How Do You Ensure Your Donuts Are Light and Fluffy?
Mixing the batter properly is crucial for soft donuts. Overmixing can make them tough. Here’s how to get it just right:
- Mix the dry ingredients separately and the wet ingredients in another bowl.
- Pour the wet mixture into the dry mixture and gently stir until just combined; a few lumps are okay.
- Fill the donut pan about ¾ full; this lets them rise nicely without overflowing.
- Keep an eye on baking time; check with a toothpick starting at 12 minutes.
These tips will help you achieve light and tender baked pumpkin spice donuts! Enjoy your baking!
Baked Pumpkin Spice Donuts
Ingredients You’ll Need:
For the Donuts:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- ½ cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- ⅓ cup vegetable oil or melted coconut oil
- ½ teaspoon vanilla extract
For the Cinnamon Sugar Coating:
- ½ cup granulated sugar
- 2 teaspoons ground cinnamon
- 4 tablespoons unsalted butter, melted
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prep and around 12-15 minutes to bake. After baking, you’ll need a few more minutes for cooling and coating the donuts. In total, you should have these tasty treats ready in just about 30-40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Lightly grease your donut pan with cooking spray or butter to help the donuts easily pop out after baking.
2. Combine the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and all of the spices—cinnamon, nutmeg, cloves, ginger, and salt—until they are thoroughly mixed.
3. Mix the Wet Ingredients:
In a separate bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, eggs, vegetable oil, and vanilla extract until everything is well blended and creamy.
4. Combine Wet and Dry Ingredients:
Gently pour the wet mixture into the dry ingredients and stir with a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if the batter has a few lumps. This keeps your donuts tender and fluffy!
5. Fill the Donut Pan:
Using a spoon or a piping bag, fill each cavity of the donut pan about ¾ full with the batter. This allows enough room for the donuts to rise without spilling over.
6. Bake the Donuts:
Place the filled donut pan in the preheated oven and bake for 12-15 minutes. You’ll know they are ready when a toothpick inserted comes out clean. When done, remove the donuts from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack.
7. Prepare the Cinnamon Sugar Coating:
While the donuts cool, mix the granulated sugar and ground cinnamon in a shallow bowl. This will give your donuts that sweet, spicy finish!
8. Coat the Donuts:
Once the donuts are warm but not too hot, gently brush each one with melted butter. Then, roll or dip them in the cinnamon sugar mixture until they are fully coated.
9. Serve and Enjoy:
Your baked pumpkin spice donuts are now ready to eat! Serve them warm or let them cool to room temperature. Either way, they are a delightful treat that captures the essence of fall!
These donuts are soft, moist, and full of delicious pumpkin flavor, making them perfect for autumn or whenever you’re in the mood for a cozy spiced treat!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour, but the donuts may be denser. For the best texture, consider using a mix of all-purpose and whole wheat flour!
What Can I Use Instead of Pumpkin Puree?
If you don’t have pumpkin puree, sweet potato puree is a good alternative. It will give you a slightly different flavor but will still be delicious!
How Should I Store Leftover Donuts?
Store leftover donuts in an airtight container at room temperature for up to 2 days. If they last longer, you can refrigerate them for up to a week, but they might lose some moisture.
Can I Freeze These Donuts?
Absolutely! You can freeze the uncoated donuts. Just let them cool completely, then place them in a freezer-safe container or bag. They can be frozen for up to 3 months. When you’re ready, thaw at room temperature and coat them in cinnamon sugar before enjoying!