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.
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.