Pumpkin spice is oh so nice! This delicious baked pumpkin donuts recipe is perfect to pair with that latte or frappuccino that only comes around once a year. With this Pumpkin Spice Donut recipe, you can satisfy your fall cravings even beyond this beloved season.
Donut flavors are often repetitive. It is not common to see a recipe that is as unique as this! This pumpkin spice donut recipe will serve you well all year round and is a great alternative to the
traditional donut flavors.
Why You’ll Love this Baked Donut Recipe
● Festive- Pumpkin spice donuts totally fall into this season (pun intended!). A warm donut
is a perfect pair to colder weather and some coffee or tea.
● Versatile- This recipe a treat that can be eaten by itself, paired with your favorite morning
drink, or eaten for a late night dessert! It truly depends on your preference.
How to make Pumpkin Spice Donuts
Begin by turning on your oven to 350 degrees F. Also, grease the donut pan and set aside.
To make the donut batter, combine whole wheat flour, baking powder, salt, cinnamon, ginger, allspice, and nutmeg in a large bowl. Set aside.
In a separate bowl, whisk together vanilla, pumpkin puree, melted butter, and maple syrup (orsubstitute). Next, add the eggs to the pumpkin mixture one at a time until thoroughly combined.
Here’s a pro tip for you: Don’t bake with bumps! In order to ensure a smoothly textured donut, gently fold in the pumpkin mixture to the flour mixture until no lumps remain.
Let’s form those donuts! Divide the batter evenly into the greased pan, filling ¾ of the cavity. Bake the donuts for 12-15 minutes.
Once cool, remove from pan. Finish those yummy donuts off with a sugar topping or a glaze!
To make the cinnamon sugar topping, combine sugar and cinnamon in a small bowl. Then, brush (or dip) your fresh donut into the butter. Lastly, roll the buttery donut in the cinnamon mixture.
To make the vanilla glaze, mix together melted butter, vanilla and powdered sugar. Slowly whisk in the milk until you reach the desired consistency. If the glaze is too thin, add more powdered
sugar. If it gets too thick, add more milk. Dunk the donut in the glazed topping. Place on rack to allow for dripping.
Cook’s Tips for Baked Pumpkin Donuts
● Grease that donut pan! Otherwise, your donuts might get stuck.
● Be sure all your mixtures are smooth to ensure the best donut texture.
● Healthy option: Enjoying a fresh donut plain is a great way to make it a bit healthier, but
● Can you freeze these?
o Yes! These yummy donuts can be frozen for 2-3 months in a freezer zip-lock bag.
Do not freeze them with toppings, only plain.
● How long will it keep in the fridge?
o These are best eaten when stored at room temperature in an air-tight container for
Baked Pumpkin Donuts
These are perfect for the fall and is great year around!
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon all spice
- ½ teaspoon nutmeg
- 1 tablespoon vanilla
- ½ cup pumpkin puree
- 2 tablespoons butter melted
- ¼ cup maple syrup can sub agave or honey
- 2 eggs
Cinnamon Sugar Topping Option
- 1/2 c butter
- 1/2 c granulated sugar
- 3 tbsp cinnamon
Vanilla Glaze Option
- 1 tbsp vanilla
- 3 tbsp butter melted
- 1/2 c powdered sugar
- 3 tbsp milk
- Preheat oven to 350 F. Grease donut pan and set aside.
- Start by combining whole wheat flour, baking powder, salt, cinnamon, ginger, allspice and nutmeg in a large bowl. Set aside.
- In a separate mixing bowl, whisk together vanilla, pumpkin puree, melted butter and maple syrup.
- Next add the eggs to the pumpkin mixture one at a time until thoroughly combined.
- Fold the pumpkin mixture into the flour mixture until no lumps remain.
- Divide batter evenly into greased donut pan, filling ¾ of the cavity.
- Bake for 12-15 minutes. Once done, cool and remove from pan.
- Finish with cinnamon sugar topping or vanilla glaze and enjoy.
Cinnamon Glaze Option
Combine sugar and cinnamon into a small bowl
Brush (or dip) melted butter onto donut
Roll butttery donut into cinnamon sugar mixture until evenly coated
Vanilla Glaze Option
In a small bowl, mix together melted butter, vanilla, and powdered sugar
Slowly whisk in milk until desired consistency. If too thick, add a little more milk to thin. If too lose, add a bit more powdered sugar.
Dunk the top half of the donut into icing. Place on a rack to allow for dipping
*Best eaten within 2-3 days and stored room temperature in an air tight container.
*Can be frozen with no toppings, in a freezer zip lock, for 2-3 months
Looking for more festive recipes? Try these!
- Gluten Free Reindeer Donuts
- Mummy Peanut Butter Rice Krispie Treats
- Easy Pumpkin Muffins
- Pumpkin Cream Cheese Roll Ups