Baked Pumpkin Spice Donuts Recipe

I just whipped up these Pumpkin Donuts Baked and I’m not kidding when I say you’ll want them on repeat.

I never expected to get obsessed over a tray of Pumpkin Donuts Baked in my tiny oven, but here we are. I love how the spice hits first, punchy and honest, not polite.

The smell of pumpkin pie spice rolling around the room makes me reckless. And the crumb is stupidly tender from canned pumpkin puree, so you bite and it kind of melts.

I don’t care that they’re simple or that I messed up the glaze once and ate the whole batch. Fall Donuts that actually deserve the hype.

Try one. You’ll understand.

No regrets. Eat three.

Seriously, now.

Ingredients

• Flour gives structure and chew; keeps donuts from falling apart.
• Plus sugar adds sweetness and tiny caramel notes when it bakes.
• Baking powder makes them rise light and airy, no flat donuts.
• Basically salt wakes up the flavors and stops things tasting flat.
• Pumpkin pie spice brings that warm fall spice you crave.
• Eggs add protein, richness, and help everything bind together.
• Pumpkin puree gives moistness, color, and cozy pumpkin flavor.
• Milk thins the batter just enough and keeps crumbs tender.
• Vegetable oil keeps them moist day after day, no dryness.
• Vanilla adds warmth and rounds out the spice notes.

Ingredient Quantities

• 1 1/2 cups all purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice
• 2 large eggs
• 3/4 cup canned pumpkin puree
• 1/4 cup whole milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract

How to Make this

1. Preheat oven to 350°F (175°C) and grease a 6 or 12-cavity donut pan well with oil or nonstick spray, or lightly flour it so donuts dont stick.

2. In a large bowl whisk together 1 1/2 cups all purpose flour, 3/4 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 1/2 teaspoons pumpkin pie spice until evenly mixed.

3. In another bowl beat 2 large eggs until a bit frothy, then add 3/4 cup canned pumpkin puree, 1/4 cup whole milk, 1/4 cup vegetable oil and 1 teaspoon vanilla extract; whisk until smooth.

4. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined; there should be no big streaks of flour but dont overmix or the donuts get tough.

5. Transfer batter to a zip bag with a corner snipped off, a piping bag, or use two spoons to fill donut cavities about 2/3 full; filling too much will make them spill over.

6. Tap the pan on the counter once or twice to settle batter and remove air bubbles.

7. Bake in the preheated oven 10 to 12 minutes, or until the tops spring back when touched and a toothpick comes out clean from the thickest part.

8. Let donuts cool in the pan 3 to 5 minutes, then invert onto a wire rack to finish cooling; they firm up as they cool so dont try to frost them hot.

9. If you want extra flavor, brush the warm donuts with a little melted butter and toss in sugar and spice while warm, or let cool and glaze with a simple powdered sugar glaze (not included in ingredients); store in an airtight container for 2 days.

10. Quick tips: measure flour by spooning into the cup and leveling it, room temp eggs mix easier, and if you dont have a donut pan bake in a muffin tin for about the same time but expect thicker centers.

Equipment Needed

1. Oven (preheated to 350°F / 175°C)
2. 6 or 12-cavity donut pan (or a muffin tin if you dont have one)
3. 2 mixing bowls (one large for dry, one for wet)
4. Whisk and rubber spatula
5. Measuring cups and spoons (for flour, sugar, milk, oil, spices)
6. Piping bag or zip-top bag with a corner snipped off, or two spoons for filling cavities
7. Wire cooling rack and a toothpick or cake tester
8. Nonstick spray or oil for greasing the pan and a pastry brush or paper towel for spreading it

FAQ

Baked Pumpkin Spice Donuts Recipe Substitutions and Variations

• All purpose flour: Use whole wheat pastry flour 1:1 for a nuttier, slightly denser donut; or use a gluten free 1:1 baking blend same amount but don’t overmix, it can get gummy.
• Granulated sugar: Swap brown sugar 1:1 for a deeper, molasses-y flavor that keeps the donuts moister; or use coconut sugar 1:1 for a more caramel note, though color will be darker.
• Whole milk: Substitute buttermilk 1:1 for tang and tenderness, reduce baking powder by 1/4 tsp; or use unsweetened oat or almond milk 1:1 if you need dairy free, no other changes needed.
• Vegetable oil: Replace with melted unsalted butter 1:1 for richer flavor (cool slightly before adding), or use unsweetened applesauce 1:1 to cut fat and add moisture, expect a slightly cakier texture.

Pro Tips

1) Measure flour the lazy-but-right way: spoon it into the cup and level it off. If you just scoop the cup into the bag it’ll pack and your donuts come out dense. Also, weigh it if you can — 1 1/2 cups is about 190 grams.

2) Don’t overmix. Fold until you can’t see big streaks of flour, then stop. Overworking makes gluten and you’ll get tougher, chewier donuts, not the soft pillowy kind you want.

3) Fill cavities only about 2/3 full and tap the pan a couple times to pop big air bubbles. If you overfill they spill, and if you underfill they’re too thin. Using a zip-top bag with a snipped corner or a piping bag makes it way easier and cleaner.

4) Cool before glazing or you’ll melt the topping into sad runny puddles. If you want a quick extra layer of flavor brush warm donuts with melted butter and toss in sugar and spice, otherwise wait until they’re room temp for a powdered sugar glaze. Store in an airtight container at room temp up to 2 days.