Pumpkin Spice Donuts

Pumpkin spice donuts are the perfect combination of pumpkin and spice, a delightful fall treat. Whether you’re making them for brunch, dessert, or a Halloween party these homemade pumpkin spice donuts will be sure to satisfy any sweet tooth.

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Enjoy a baked doughnuts recipe without yeast. No rising or frying!

Mix it, Bake it, & Eat it!

I think sometimes baked donuts go unnoticed sometimes. 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. No yeast donuts are still tasty donuts!

Gathering Your Ingredients

• All-Purpose Flour – Measure flour with a kitchen scale, or use the fluff & scoop method. Use a spoon to fluff your flour and spoon it into your measuring cup. Then use a butter knife to level. This should give you the most accurate flour measurement. Too much flour will result in dry baked donuts.
• 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 this guide on spices to get measurements.
• Baking Powder
• Salt – Any course salt should do. I use pink Himalayan sea salt.
• Pumpkin Puree – Canned pumpkin should be ONLY pumpkin puree with no spices added.
• Avocado Oil
• Unsalted Butter
• Vanilla Extract
• Eggs
• Brown Sugar – Light or dark brown sugar will work. I tend to mix both in a container and use that.
• White Granulated Sugar

Cinnamon Sugar Coating

• White Sugar
• Cinnamon
• Butter – Melted butter is for brushing onto the baked donut before dipping it into the cinnamon sugar.

Donut Glaze

• Powdered Sugar
• Milk
• Vanilla Extract

Kitchen Supplies I Use

Donut Pan

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Baking spray

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Silicone Pastry Brush

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How To Make Baked Pumpkin Donuts

Preheat your oven to 350 F and prepare your donut pan with nonstick cooking 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. Fill a bag easily using the help of a tall glass.

Cut the tip of the bag off and pipe each section with a ring of donut batter. Bake donuts for 25 minutes.

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.

Prepare your topping whether it be a simple cinnamon sugar mixture or vanilla glaze.

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.

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!

Storage Recommendations:

Store in an airtight container at room temperature or refrigerate for up to 3 days. Donuts stored in the refrigerator will dry out faster.

Freeze up in an airtight container for up to 3 months. Thaw for a few hours before enjoying!

Recipe Variations:

• 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.

Recipe FAQs:

Expert Tips:

• 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!!

Try these other similar recipes!

• Spiced Pumpkin Scones
• Pumpkin Pie Spice
• Pumpkin Oatmeal Cookies with Brown Butter
• The Best Pumpkin Bread with Streusel Topping
• Pumpkin Pie From Scratch

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