Pumpkin Spice Baked Donuts Recipe

I can’t wait to share my baked pumpkin spice donuts that skip frying and landed in my Fall Baking Recipes, because there’s a clever little tweak that made me rethink the classic.

I love turning pumpkin puree and a spoon of pumpkin pie spice into something oddly addictive. These Pumpkin Spice Baked Donuts look delicate but they have a chewy edge, a pillowy center and a finish that makes you reach for another before you even think.

I first baked them on a random Tuesday, messed the timing, and still they saved the day, which is why I call it a true Pumpkin Doughnuts Baked Easy moment. If you’re into Fall Baking Recipes that surprise, this one flips the script on what baked donuts can be.

Ingredients

• Mostly carbs that give structure and chew, low fiber unless whole wheat
• Rich in fiber and beta carotene, adds moisture and is kinda sweet
• Pure sucrose, makes donuts sweet and tender, no nutrients lots calories
• Has molasses, adds deeper caramel notes and moisture, slightly more minerals
• Warm spice blend mostly cinnamon and ginger, gives classic cozy flavor
• Provide protein structure and lift, help bind ingredients and enrich batter
• Adds tang, tenderizes with acidity, reacts with baking soda for lift
• Adds richness and flavor helps browning, contributes saturated fat and calories
• Simple topping, adds crunch and a snap of spice, makes them nostalgic

Ingredient Quantities

• 1 3/4 cups (220 g) all purpose flour
• 1 cup (200 g) granulated sugar
• 1/4 cup (50 g) packed light brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 tablespoon pumpkin pie spice (or 2 tsp cinnamon, 1 tsp ginger, 1/4 tsp cloves, 1/4 tsp nutmeg)
• 1 cup (240 g) pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temp
• 1/2 cup (120 ml) buttermilk
• 1/3 cup (75 g) melted unsalted butter
• 1 teaspoon vanilla extract
• 1/4 cup (60 g) melted butter for brushing
• 1/2 cup (100 g) granulated sugar for coating
• 1 1/2 teaspoons ground cinnamon for coating
• Nonstick cooking spray or oil for the donut pan

How to Make this

1. Preheat oven to 350°F (175°C) and grease a donut pan well with nonstick cooking spray or a little oil so the donuts release easy.

2. In a large bowl whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt and pumpkin pie spice (or the cinnamon/ginger/cloves/nutmeg mix) until evenly combined.

3. In a separate bowl whisk the pumpkin puree, eggs, buttermilk, melted butter, and vanilla until smooth; make sure the eggs are at room temp so they mix better.

4. Pour the wet into the dry and stir gently with a spatula until just combined; dont overmix, a few small lumps are fine. The batter should be thick but scoopable.

5. Transfer batter to a piping bag or a zip top bag with the corner snipped, or use a small spoon, and fill each donut well about 3/4 full. Tap the pan lightly on the counter to settle batter and pop big air bubbles.

6. Bake 10 to 12 minutes, until the donuts spring back lightly and a toothpick comes out clean. Ovens vary so start checking at 9 minutes.

7. Let donuts cool in the pan for 2 to 3 minutes, then gently run a knife around each ring and transfer to a wire rack so they stop cooking in the hot pan.

8. While donuts cool a little, mix 1/2 cup granulated sugar with 1 1/2 teaspoons ground cinnamon in a shallow bowl. Warm the 1/4 cup melted butter for brushing so its liquid but not hot.

9. Brush each warm donut with melted butter and immediately toss or roll in the cinnamon sugar so it sticks. Work while theyre still warm for the best coating.

10. Serve slightly warm or store in an airtight container for 1 to 2 days; to freshen, microwave a donut 8 to 10 seconds or warm in a 300°F oven for a few minutes.

Equipment Needed

1. Oven (preheat to 350°F)
2. Donut pan (nonstick or well greased)
3. Mixing bowls, large and small
4. Measuring cups and spoons
5. Whisk and rubber spatula (or wooden spoon)
6. Piping bag or zip-top bag with corner snipped, or small spoon for filling wells
7. Wire cooling rack and a knife to loosen rings from the pan
8. Pastry brush and a shallow bowl for the cinnamon sugar coating

FAQ

Pumpkin Spice Baked Donuts Recipe Substitutions and Variations

• All purpose flour: Swap for whole wheat pastry flour, use 1 to 1 by volume for a nuttier, slightly denser donut. Or use a gluten free 1:1 baking blend (if the blend has no xanthan gum add 1/4 tsp xanthan) — expect a slightly different texture.
• Buttermilk: Make a quick sub by stirring 1 tbsp white vinegar or lemon juice into 1 cup milk, let sit 5 minutes. Or thin plain yogurt (3/4 cup yogurt + 1/4 cup milk = 1 cup) works great too.
• Eggs: Replace each egg with 1 tbsp ground flaxseed mixed with 3 tbsp water, let thicken 5 minutes (flax egg). Or use 1/4 cup unsweetened applesauce per egg for a moist, slightly sweeter crumb, you might want to cut a little sugar if you go that route.
• Melted butter (in batter or for brushing): Use neutral oil like canola or vegetable, 1:1 by volume, for a tender, moist donut. Melted coconut oil also works but adds a faint coconut note.

Pro Tips

– Weigh the flour if you can, its the easiest way to avoid gummy heavy donuts. If you dont have a scale spoon the flour into the cup and level it off with the back of a knife, dont pack it.

– Bring the eggs and buttermilk to room temperature and let the melted butter cool a bit before mixing, otherwise the butter can make the batter seize and get lumpy. Warm the pumpkin a little if it was straight from the fridge, it mixes smoother.

– Use a small ice cream scoop or a disposable piping bag for consistent rings, fill each well about three quarters full, tap the pan hard on the counter to settle batter and pop any big air bubbles with a toothpick. Start checking at nine minutes and dont overbake, they should spring back lightly.

– Brush and coat while the donuts are still warm so the cinnamon sugar sticks, but dont let the butter be piping hot or it will soak right in. To keep extras fresh freeze individually wrapped for up to two months, then thaw and warm briefly in a 300 degree oven or 10 to 15 seconds in the microwave to revive the texture.