Baked pumpkin spice donuts are the perfect combination of pumpkin and spice, a delightful fall treat. Baked without yeast requiring no rising or frying! Check out my tips for moist baked donuts and two different topping options.
Whether you’re making them for brunch, dessert, or a Halloween party these homemade pumpkin spice donuts will be hit!
I think sometimes baked donuts go unnoticed. Baked donuts are probably one of the easier homemade donuts to make. No fussing with oil, or the mess it can create. Though, fried donuts will always have a place in my heart.
Baked donuts are essentially cake donuts. Donuts with no yeast are still tasty! Try my friend's Baked Cardamom Donuts over at Modest Munchies.
Important Ingredients with Substitutions
- Pumpkin Pie Spice - Using a premixed pumpkin pie spice works great! However, if you don't have one and need to mix up your own, check out my homemade pumpkin pie spice.
- Pumpkin Puree - Canned pumpkin should be ONLY pumpkin puree with no spices added. Libby's canned pumpkin puree is what I recommend.
See the recipe below for the full list of ingredients and quantities.
PUMPKIN PUREE FROM SCRATCH
- Cut baking pumpkins in half and scoop out the seeds.
- Lay face down on a parchment paper-lined baking sheet.
- Bake at 400 for 45-60 minutes or until a knife comes out easily.
- Allow to cool then using a food processor, process the insides for 3-5 minutes until smooth. Using a blender would work well too, or even a potato masher if you don’t have access to the others.
- You can store homemade pumpkin puree in an airtight container in the fridge for up to 1 week, or freeze it for up to 3 months.
Preheat your oven to 350 F and prepare your donut pan with nonstick cooking spray.
Step 1: In a large bowl sift together the flour, pumpkin pie spice, baking powder, and salt. Whisk to combine.
Step 2: To the same bowl, add the pumpkin puree, avocado oil, melted butter, vanilla extract, eggs, brown sugar, and white sugar. Mix everything until just combined. Try not to overmix.
Step 3: Use a large piping bag or Ziploc bag to put your donut mixture in. This will make filling the donut pan SO much easier, and cleaner. Fill a bag easily using the help of a tall glass.
Step 4: Cut the tip of the bag off and pipe each section with a ring of donut batter. Bake donuts for 25 minutes.
Step 5: For the cinnamon sugar coating, add cinnamon and sugar to a bowl large enough to fit the donut and mix it together. Using a pastry brush, lightly brush the donut with melted butter then dunk it into the sugar mixture.
Step 6: For a vanilla glaze add the ingredients to a bowl and whisk together using more milk for a thinner glaze, and more sugar for a thicker glaze. Dip your donut into the glaze or pour it on top!
Level Up with a Top Tip!
Hint: Allow to cool in the pan for a few minutes before transferring to a wire rack. You should be able to just flip the whole donut pan over, they should slip right out.
- Substitute the avocado oil with melted coconut oil for a unique flavor.
- Use whole wheat flour instead of all-purpose flour for a healthier option.
- Dip homemade donuts into a chocolate glaze.
- Use a mini doughnut pan for even smaller bites.
Store in an airtight container at room temperature or refrigerate for up to 3 days. Donuts stored in the refrigerator will dry out faster.
Can I freeze baked donuts? Freeze unglazed baked donuts up in an airtight container for up to 3 months. Thaw for a few hours before enjoying!
Level Up With Expert Tips & Tricks
Make sure that you sift all dry ingredients before adding them - this helps avoid any lumps from forming in your batter!
Measure out all ingredients accurately – this is very important so that you get consistent results every time!
Remember not to overmix – stop mixing when your batter is just combined for light and fluffy donuts!
Allow enough time for cooling before dipping them in the glaze – it’s best if you let freshly baked donuts sit uncovered on wire racks for about 30 minutes (at least!) before dipping them in the glaze. If you're under a time constraint, put them in the fridge to cool completely before icing.
Have fun decorating finished donuts with other toppings like sprinkles or nuts if desired – get creative here and make some delicious treats!!
Yes, you can use traditional vegetable oil instead of avocado oil, it should not affect the flavor of this recipe! Canola Oil is also another option.
Yes, you could try replacing some of the all-purpose flour with whole wheat flour for added health benefits! You could also replace regular butter with vegan butter if desired! This recipe has not been tried with any gluten-free flour varieties.
These are best served warm when eaten fresh out of the oven but they can also be enjoyed cold if needed! They stay soft at room temperature if stored in an airtight container.
Looking for other recipes like this? Try these:
Baked Pumpkin Spice Donuts
- 2 cups All-Purpose Flour
- 1 tablespoon Pumpkin Pie Spice
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- 1 15 ounce can Pumpkin Puree
- ⅓ cup Avocado Oil
- ¼ cup Butter melted
- 1 teaspoon Vanilla Extract
- 2 Eggs
- ⅔ cup Brown Sugar packed
- ½ cup White Granulated Sugar
Cinnamon Sugar Topping
- ¾ cups White Sugar
- 2 teaspoons Cinnamon
- ¼ cup Butter melted
- 1 cup Powdered Sugar
- 2 tablespoons Milk
- 1 teaspoon Vanilla Extract
- Preheat your oven to 350 F and prepare your donut pans with nonstick baking spray.
- In a large bowl sift together the flour, pumpkin pie spice, baking powder, and salt. Whisk to combine.
- To the same bowl, add the pumpkin puree, avocado oil, melted butter, vanilla extract, eggs, brown sugar, and white sugar.
- Mix everything until just combined. Try not to overmix.
- Use a large piping bag or ziploc bag to put your donut mixture in. This will make filling the donut pan SO much easier, and cleaner.
- Cut the tip of the bag off and pipe each section with a ring of donut batter.
- Bake for 25 minutes. Allow to cool in the pan for a few minutes before transferring to a wire rack.
- Prepare your topping whether it be a simple cinnamon sugar mixture, or vanilla glaze.
- For the cinnamon sugar topping, add cinnamon and sugar to a bowl large enough to fit a donut and mix together. Using a pastry brush, brush the donut with melted butter then set into the sugar mixture.
- For a vanilla glaze, add the ingredients to a bowl and whisk together. Using more milk for a thinner glaze. Either dip your donut into the glaze or pour it on top.