Pumpkin Spice Donuts
You've got to make these baked pumpkin spice donuts! They're the lightest and fluffiest donuts that are perfect for your morning coffee. Full of fall flavor too — and ready in 25 minutes!
Servings 15 donuts
Ingredients
- Cooking spray
- ½ cup vegetable or canola oil
- 1 cup real pumpkin puree, (not pie filling)
- 1 ¼ cups granulated sugar, divided
- 2 large eggs
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 ¾ teaspoon ground cinnamon, divided
- ½ teaspoon pumpkin pie seasoning
Instructions
- Preheat the oven to 350 degrees. Grease the donut pans with cooking spray and set aside.
- In a large bowl, whisk together oil, pumpkin puree, 1 cup granulated sugar and eggs until well combined.
- Add flour, baking soda, baking powder, salt, ¾ teaspoon cinnamon and pumpkin pie seasoning and whisk until just combined.
- Fill donut pans ¾ of the way.
- Bake for 15 minutes. While the donuts bake, fill a medium bowl or zipper sandwich bag with ¼ cup sugar and 1 teaspoon ground cinnamon. Stir or shake until well combined.
- Let the donuts cool for 5 minutes and then one by one cover them in the cinnamon sugar mixture. Serve warm.
Video
Notes
- Mix the wet ingredients first, then add the dry ingredients- and don't over mix the batter!
- I always coat my donut pans lightly with cooking spray, even though they are non-stick. Just an extra precaution for easy removal.
- You have two options when filling the pans- you can spoon the batter into the pans, or you can place the batter into a plastic zipper bag, snip off the bottom corner, and use it like a pastry bag.
- Coat each baked pumpkin donut in cinnamon sugar while hot to make sure it sticks. I usually give them 5 minutes to cool so they're easier to handle. Toss them in a medium bowl, or add the cinnamon sugar to a zipper bag and shake to coat.
- Easily halve the recipe if you want a smaller batch. As written, this recipe for baked pumpkin donuts makes around 13-15 donuts depending on how much you fill your pans. I always fill mine ¾ of the way full.
- Ingredients to prep ahead- you can mix the cinnamon sugar in advance, but there's also plenty of time to do it while the donuts are in the oven.
- Leftovers and storage- I should start by saying pumpkin baked donuts are best eaten shortly after baking. That said, they last up to a week at room temperature. I encourage you to cool them completely and store in an airtight container.