Sweet, simple, pumpkin donuts. These are a cozy fall-time treat and can be baked in your oven rather than fried.
I originally shared this recipe for Pumpkin Spice Donuts over on Real Housemoms!
Alright everyone, after today’s pumpkin donuts I have just one pumpkin recipe left for the season, so for those of you who hate pumpkin, relief is in sight, and for those of you who love it, well, we’ve had a pretty good run.
It’s been really chilly here recently and finally actually feels like Fall. The mornings are the absolute worst, and pulling myself out of my warm bed every morning just plain sucks, as I’m sure most of you can relate.
My favorite way to combat the cold is with a warm breakfast, and while I know, I know, donuts aren’t really breakfast food, these pumpkin spice donuts, warm out of the oven with their cozy pumpkin spice and cinnamon flavor have been such a great comfort food to ease me in to the morning cold. Plus, at least these are baked and not fried, so I think they deserve some breakfast points for that 😉
I use these donut tins (affiliate) that I bought from Amazon to make these donuts. It makes a few more than an even dozen, so sometimes I’ll bake the extra batter in my mini donut pan rather than waiting for the first batch to bake then washing, and reusing the full-sized pan.
To get the batter neatly into the tins, I recommend pouring it into a large Ziploc bag and then piping the batter into the donut cavities (filling each one ⅔ of the way full). Much easier and less messy than using a pair of spoons to scoop it!
And then once they’re finished cooling, there’s the butter-based pumpkin spice glaze that we need to talk about.
Ok, so this glaze definitely is not super breakfast healthy, but it’s also definitely not optional, either.
It’s easy to make with just 5 ingredients. Make sure to let your donuts cool completely before dipping them, or the glaze will just melt right off (if you want your donuts still warm, I’m an advocate for serving this glaze on the side right after making it, like a dipping sauce — it’s a miracle I’m not 1,000 lbs right now I swear)
There you have it — soft, fluffy, cozy pumpkin donuts.
Baked Pumpkin Donuts
- 1 ¾ cups all-purpose flour (220g)
- ½ cup packed brown sugar (100g)
- ¼ cup sugar (50g)
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ¾ cup pumpkin puree not pumpkin pie filling (185g)
- 2 eggs
- ⅓ cup milk (80ml)
- 1 ½ tsp vanilla
- 3 Tablespoons butter melted and cooled (42g)
- Preheat oven to 350F (175C) and spray a 12-cavity donut pan with non-stick baking spray.
- In a medium-sized bowl, whisk together flour, sugars, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- In a separate bowl, whisk together pumpkin puree and melted butter.
- Add eggs, milk, and vanilla and stir well.
- Add the dry ingredients to the wet ingredients, folding in carefully so as not to over-mix.
- Pour the batter into a large Ziploc bag and snip off the corner for a makeshift piping bag.
- Pipe the batter into the donut pans, filling each mold ⅔ full.
- Bake on 350F (175C) for 10-12 minutes.
- Allow donuts to cool for 5-10 minutes in their pan before carefully removing and allowing to cool completely on cooling rack. Allow to cool completely before frosting.
- In a small bowl, whisk together powdered sugar and pumpkin pie spice.
- Add butter, vanilla extract, and water. Stir until combined.
- Dunk each donut into the glaze and return to cooling rack. Allow glaze to harden before eating and enjoying.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.