Cakey, moist, and full of delicious pumpkin flavor these Pumpkin Spice Donuts are a delicious Fall breakfast that can be whipped up in less than 30 minutes!
Anything pumpkin immediately makes me think of Fall. I love baking with pumpkin AND I love decorating baked goods. Which is why I came up with these mouth-watering baked pumpkin spice donuts. They can be whipped up in a snap and your family can make them however they like! The best part is that they’re baked! No worrying about having to fry them or make your kitchen a mess because you simply pop them in the oven.
Table of Contents
Why We Love This Recipe
- The cinnamon sugar sweetness of the outside coating.
- Delectable donuts that you don’t have to fry!
- It takes less than 30 minutes!
- You can top them with whatever you like and really make them your own!
Recipe Ingredients
Pumpkin Puree – For that warm scrumptious pumpkin flavoring.
Cinnamon and Pumpkin Pie Spice – Both are used in the donut AND for the outside coating to really bring out the flavors of Fall.
How to Make Pumpkin Spice Donuts
Step 1: Preheat your oven to 375 degrees. Lightly spray your donut pans with cooking spray and set aside.
Step 2: In a medium size mixing bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice and salt and set aside.
Step 3: In a small mixing bowl, combine sugar, egg, oil, butter, pumpkin, and vanilla bean paste. Using a spatula mix until smooth.
Step 4: Then, gradually add dry ingredients, mixing until just combined.
Step 5: Next, pour mixture into a large pastry bag fitted with a round tip (the bigger the better) and pipe into prepared donut pans.
Step 6: Bake in oven and bake for 12-15 minutes (standard size) or 9-10 minutes (mini), or until doughnuts are slightly springy. Remove from oven and allow to cool in pans for 5 minutes before transferring doughnuts to a wire rack to cool.
Step 7: While the donuts are baking, prepare the cinnamon sugar, combine cinnamon, sugar and pumpkin pie spice into a large ziplock bag. Shake to combine. When donuts are slightly warm, place in bag and shake to coat.
Step 8: To prepare the chocolate glaze, in a small saucepan over low heat, melt butter. Once butter has melted add corn syrup, vanilla and sea salt. Add chocolate and whisk. Turn heat off and continue whisking until the mixture is smooth. Remove from heat, add milk, then powdered sugar.
Step 9: Dip donuts into the mixture, swirl to remove any excess.
Step 10: Garnish with sprinkles, nuts, sea salt, or any toppings you prefer and enjoy!
FAQs
These donuts can last in an airtight container on your counter for 1-2 days or in the fridge for up to 4 days.
Yes, you can freeze them for up to 2 months. Wrap them individually in plastic wrap and place them in an airtight container in your freezer.
More Pumpkin Recipes To Devour
Pumpkin Spice Donuts Recipe
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Ingredients
- 1 cup all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup brown sugar - packed
- 2 Tbsp vegetable oil
- 2 Tbsp butter - melted
- 1 egg
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 3/4 tsp vanilla bean paste
cinnamon sugar
- 1/2 cup sugar
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
chocolate glaze
- 1 cup powdered sugar
- 1 Tbsp corn syrup
- 2 oz bittersweet chocolate - chopped
- 4 Tbsp (½ stick) butter
- 3 Tbsp milk
- 1 tsp vanilla
- pinch of salt
Instructions
- Preheat your oven to 375 degrees. Lightly spray your donut pans with cooking spray and set aside.
- In a medium size mixing bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice and salt and set aside.
- In a small mixing bowl, combine sugar, egg, oil, butter, pumpkin, and vanilla bean paste. Using a spatula mix until smooth.
- Then, gradually add dry ingredients, mixing until just combined.
- Next, pour mixture into a large pastry bag fitted with a round tip (the bigger the better) and pipe into prepared donut pans.
- Bake in oven and bake for 12-15 minutes (standard size) or 9-10 minutes (mini), or until donuts are slightly springy. Remove from oven and allow to cool in pans for 5 minutes before transferring donuts to a wire rack to cool.
- While the donuts are baking, prepare the cinnamon sugar, combine cinnamon, sugar and pumpkin pie spice into a large ziplock bag. Shake to combine. When donuts are slightly warm, place in bag and shake to coat.
- Meanwhile, to prepare the cinnamon sugar, combine cinnamon, sugar and pumpkin pie spice into a large ziplock bag. Shake to combine. When doughnuts are slightly warm, place in bag and shake to coat.
- To prepare the chocolate glaze, in a small saucepan over low heat, melt butter. Once butter has melted add corn syrup, vanilla and sea salt. Add chocolate and whisk. Turn heat off and continue whisking until the mixture is smooth. Remove from heat, add milk, then powdered sugar.
- Dip donuts into the mixture, swirl to remove any excess.
- Garnish with sprinkles, nuts, sea salt, or any toppings you prefer and enjoy!
Think I’m gonna try these!
That all chocolate doughnut looks sooo good. I have never made a baked doughnut, only fried (southern thing) now I am motivated. I am going to Michaels and purchase a doughnut pan. Thanks for the motivation.
No problem! Baking them is so easy, although fried are really tasty too!
Love how you made these with two different toppings so that you didn’t have to decide! I think they both sound great!
Oh these simply MUST be made asap! Thanks for sharing!