Pumpkin season is here! Who doesn’t love a warm donut with a cup of coffee on a chilly Fall morning? And what better donut than warm homemade pumpkin donuts with cinnamon sugar on top. This blog post will show you how to make easy baked pumpkin spice donuts ready in just a few minutes!
This is one of my favorite pumpkin recipes, because these delicious pumpkin donuts are so moist and a great way to start the day.
These easy baked pumpkin spice donuts make for an easy fall breakfast the whole family will enjoy! You’ll really want to set some aside and claim them your own donuts. Or you might not get any.
Let’s chat about some of the key simple ingredients in these delicious pumpkin donuts. I kept this recipe simple, so you could make any Fall morning and enjoy them with still enough time in the morning. No use spending an entire morning in the kitchen! Let’s make these delicious donuts and get to eat them!
And on that note, who says we need to just eat them in the morning?! These are great ANY time of the day!
Okay, now for the ingredients list!
What ingredients do I need for Pumpkin Spice Donuts
Ground Cinnamon- Just a small amount of ground cinnamon is all you need inside the donuts themselves. You will also use ground cinnamon to make the delicious cinnamon sugar topping.
Pumpkin Pie Spice- This will help highlight the delicious pumpkin spice flavor in these donuts. You will need one teaspoons pumpkin pie spice.
Pumpkin Purée- This recipe calls for 1 cup pumpkin puree. You want to buy the canned puree and not the pumpkin pie filling. You can find canned puree in most grocery stores.
Buttermilk- Buttermilk will help the donuts stay moist and delicious. If you don’t have buttermilk, you can use whole milk instead.
Vegetable oil- This will also keep the donuts moist and oh so delicious! Canola oil or melted coconut oil can be substituted for vegetable oil.
You will also need:
- all purpose flour
- baking powder
- baking soda
- brown sugar
- granulated sugar
- pure vanilla extract
How to Make These Baked Pumpkin Spice Donuts
This is by far an easy baked pumpkin donuts recipe! Let’s make some baked homemade donuts!
Preheat the oven to 350 degrees and spray a donut pan with non-stick spray. Even if you have a nonstick pan, spray the pan. The donuts will stick! Trust me… I’ve made this mistake. And it’s not fun.
First, in a large bowl whisk the flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice together until combined. Set this aside.
Next, in a medium bowl, whisk brown sugar and granulated sugar until combined. Break up any clips with a fork.
Then, add in the oil, eggs, pumpkin puree, buttermilk, and vanilla. Mix with an electric mixer on medium high until ingredients are well combined.
Pour the wet ingredients into the dry ingredients then gently fold everything together until no flour pockets remain. Be sure to watch the video above to see how I make sure all the flour pockets are gone before I know I am completely done mixing.
Lastly, fill the donut pans about halfway (just to the top of the center ring). You can use a large p piping bag, a large ziplock bag, a cookie scoop or a spoon to fill the pan.
Once pans are filled, bake for 10 minutes or until the edges are golden brown. You can also insert a wooden pick into the center of a donut. The pumpkin doughnuts are done if the pick comes out clean.
Allow the donuts to cool slightly.
While the pumpkin donuts are cooling slightly, in a medium bowl combine the cinnamon and sugar and stir around until combined.
Remove one warm donut from the pan and dip tops of donuts in the cinnamon sugar…
Who am I kidding, cover the entire donut in cinnamon sugar!
Allow the donuts to cool on a wire rack before enjoying.
How to store pumpkin donuts
Store in an airtight container at room temperature for 1-2 days. Or store them in the refrigerator for up to 1 week.
You can also use this recipe to make donut holes or mini donuts. Baking times will vary.
Make sure to tag me @raesbakeryblog on Instagram and comment below if you make these baked pumpkin spice donuts.
Coffee and Brownies,
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- ¾ teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup vegetable oil (or canola oil or melted coconut oil)
- 3/4 cup packed light or dark brown sugar
- ¾ cup granulated sugar
- 3 large eggs, at room temperature
- 1 cup canned pumpkin puree
- 1/3 cup buttermilk
- 1 teaspoon pure vanilla extract
Cinnamon Sugar Topping
- ⅓ cup sugar
- 1 ¼ tsp ground cinnamon
- Preheat oven to 350°F (177°C). Spray donut pan with non-stick spray. Set aside.
- Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl until combined. Set aside.
- In a medium bowl, whisk brown sugar and granulated sugar together until combined. Break up any clumps with whisk or a fork.
- Add oil, eggs, pumpkin puree, buttermilk, and vanilla mix on medium high until well combined.
- Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
- Spoon the batter into the donut cavities filling about halfway.
- Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done.
- Let donuts cool slightly.
- Meanwhile in a medium-large bowl, combine cinnamon and sugar. Add one warm doughnut to the bowl at a time and coat the doughnut with the sugar mixture.
- Remove and let cool completely on a wire rack.
- Re-grease the pan and bake the remaining donut batter.
Cover leftover donuts tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.
What frosting to use onto of these donuts
- Vanilla glaze
- Cream cheese buttercream frosting
- Maple syrup
- Maple glaze