Pumpkin Spice Baked Donuts

Fall’s Coziest Treat: Pumpkin Spice Baked Donuts

Hey friends! Clara here, whisk in hand and cinnamon dust on my apron. Is there anything more magical than that first crisp autumn morning when you catch that familiar whiff of pumpkin spice in the air? It’s like nature’s way of whispering, “Let’s get cozy!” And what better way to answer that call than with warm, fluffy baked donuts that taste like a hug from your favorite sweater? 🍂

These aren’t just any donuts—they’re your new secret weapon for turning gloomy days into golden moments. Imagine sinking your teeth into a cloud-soft ring of pumpkin goodness, hugged by crackly cinnamon sugar that sparkles like fallen leaves. The best part? We’re baking them, not frying, so you can savor that cozy vibe without the heavy guilt trip. They whip up faster than you can scroll through pumpkin memes (15-minute prep, I promise!), and they’re crazy versatile—breakfast hero, after-school snack, or even dessert with a scoop of vanilla ice cream. Ready to make your kitchen smell like a fall fairytale? Let’s dive in!

My Donut Disaster Turned Love Story

Picture this: It’s 2017, and I’m hosting my first “Friendsgiving.” I decided to impress everyone with homemade pumpkin donuts. Spoiler: They were hockey pucks. I misread teaspoons for tablespoons of baking powder (yikes!), and my pan was so poorly greased, those donuts clung like scared koalas. My poor friends politely nibbled while I died of embarrassment.

But here’s the twist! That fail sparked my obsession. I tinkered for weeks—testing pumpkin puree thickness, spice ratios, even butter temperatures. My dog, Waffles, gained 2 pounds as my official “crumb critic.” Finally, on a rainy October night, batch #12 emerged: springy, fragrant, and worthy of a happy dance. Now, these donuts are my fall ritual. I make them while blasting Motown, and last year, my niece declared them “better than unicorns.” High praise! That messy journey taught me that kitchen flops are just recipes in disguise.

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Pumpkin Spice Baked Donuts


  • Author: clarawhitmore
  • Total Time: 15 minutes
  • Yield: 12 Donuts 1x

Description

These baked pumpkin spice donuts are soft, fluffy, and coated in cozy cinnamon sugar. Made with real pumpkin and warm spices, they come together fast—perfect for breakfast, dessert, or a sweet fall snack.

 


Ingredients

Scale

2 ½ cups all-purpose flour

2 tbsp baking powder

4 tsp pumpkin pie spice

½ tsp salt

1 cup pumpkin purée

1 cup brown sugar

⅔ cup milk

⅔ cup softened butter

½ cup melted butter (for dipping)

½ cup cinnamon sugar (6 tbsp sugar + 4 tsp cinnamon)


Instructions

Preheat oven to 350°F. Grease donut pans.

 

Mix flour, baking powder, spice, and salt.

 

In another bowl, mix pumpkin, sugar, milk, and softened butter. Combine with dry ingredients.

 

Spoon into pans. Bake 14–16 mins until springy.

 

Cool slightly, dip in melted butter, then cinnamon sugar.

  • Prep Time: 15 mins
  • Category: breakfast

Nutrition

  • Calories: 190
  • Fat: 9g
  • Carbohydrates: 25g
  • Protein: 2g

Your Pumpkin Spice Dream Team

Makes 12 donuts—enough to share (or not!)

  • 2 ½ cups all-purpose flour – The trusty foundation! For tender donuts, fluff it with a fork before measuring. Gluten-free swap: Use a 1:1 GF blend (I love Bob’s Red Mill).
  • 2 tbsp baking powder – Our rise MVP! Chef hack: Test freshness by sprinkling ½ tsp in hot water—if it bubbles wildly, you’re golden.
  • 4 tsp pumpkin pie spice – Cozy in a jar! No store-bought? Mix 2 tsp cinnamon + 1 tsp ginger + ½ tsp nutmeg + ½ tsp allspice.
  • ½ tsp salt – Balances sweetness. Use fine sea salt to avoid crunchy surprises.
  • 1 cup pumpkin puréeNot pie filling! Canned or homemade (drain excess liquid in a sieve first).
  • 1 cup brown sugar – Adds moisture and caramel notes. Pack it tight! Coconut sugar works too.
  • ⅔ cup milk – Dairy or almond milk both rock. For extra richness, try oat milk!
  • ⅔ cup softened butter – Unsalted is best. Softening hack: Cube cold butter, microwave with a cup of water for 12 seconds.
  • ½ cup melted butter (for dipping) – Salted butter here makes the sugar coating POP.
  • ½ cup cinnamon sugar – Mix 6 tbsp sugar + 4 tsp cinnamon. Feeling fancy? Add a pinch of cardamom!

Let’s Bake Some Magic!

Follow these steps for donut perfection—no koala-sticking drama here!

  1. Preheat & Prep: Fire up your oven to 350°F (175°C). Now, generously grease your donut pans with butter or non-stick spray. (I learned the hard way—skip this and you’ll be chiseling!) Pro tip: Dust pans with flour after greasing for extra insurance.
  2. Dry Mix Dance: In a large bowl, whisk together flour, baking powder, pumpkin pie spice, and salt. Channel your inner chemist—getting those spices evenly distributed is key! No one wants a “cinnamon surprise” bite.
  3. Wet Team Tango: In another bowl, beat pumpkin purée, brown sugar, milk, and softened butter until smooth. Texture check: If your pumpkin was thick, it might look curdled at first—keep mixing! It’ll come together like a cozy sweater.
  4. Marry the Mixes: Pour wet ingredients into dry ingredients. Gently fold with a spatula just until combined. Overmixing = tough donuts! Batter should be thick but pipeable—like spackle (yum, right?). If it’s stiff, add 1 tbsp milk.
  5. Pan Party: Spoon batter into a piping bag or ziplock with a corner snipped. Pipe into pans, filling each cavity ¾ full. No piping bag? A spoon works—just swoop in a circle motion. Smooth tops with a damp finger.
  6. Bake to Bliss: Bake 14-16 minutes. They’re done when tops spring back when lightly pressed. Watch closely at 14 mins! Overbaking dries them out. Let cool in pans 5 minutes—they’ll firm up enough to handle.
  7. Sugar Hug Time: Dip each warm donut into melted butter (both sides!), then roll in cinnamon sugar. Work quickly—they soak up that butter best when warm! Place on a wire rack. Pro move: Double-dip for extra crunch!

Serving Up the Cozy

These donuts shine brightest warm, when the sugar coating crackles like autumn leaves underfoot. Pile them on a rustic wooden board with mugs of spiced chai or strong coffee. For dessert? Crumble one over vanilla ice cream—hot-cold heaven! If you’re feeling extra, add a drizzle of salted caramel or a dollop of whipped cream with a sprinkle of extra cinnamon. They’re perfect for brunch parties (watch them disappear!) or packed in lunchboxes (if they last the night).

Mix It Up! 5 Fun Twists

  • Maple Glazed: Skip the butter/sugar dip. Mix 1 cup powdered sugar + 2 tbsp maple syrup + 1 tbsp milk. Dunk cooled donuts!
  • Chocolate Swirl: Fold ½ cup chocolate chips into batter. Post-bake, drizzle with melted chocolate.
  • Nutty Crunch: Roll butter-dipped donuts in chopped pecans or walnuts instead of cinnamon sugar.
  • Vegan Vibes: Use plant-based butter and almond milk. Flax eggs aren’t needed—pumpkin binds it!
  • Mini Bites: Use a mini donut pan. Bake 10-12 mins. Perfect for kiddos (and sneaky adults!).

Clara’s Kitchen Confessions

This recipe has evolved more than my music taste (RIP my emo phase). Batch #1 was so dense, Waffles hid it under the couch. Now? I add an extra ½ tsp of spice in fall because—why not? I’ve also learned that room temp ingredients are non-negotiable for fluffy texture. Cold butter = sad, lumpy batter. My favorite memory? Last year, my niece and I made mini versions, decorating them with candy eyeballs for “spooky donut ghosts.” They looked ridiculous but tasted amazing! Moral: Donuts > perfection. If yours crack or lean like the Tower of Pisa, just dunk ’em in extra sugar. Flavor wins every time.

Your Donut Dilemmas Solved

Q: Can I make these without a donut pan?
A: Absolutely! Use a muffin tin for “donut muffins.” Fill cups ½ full, bake 18-20 mins. Dip tops only in butter/sugar. Texture’s identical!

Q: Why are my donuts dry?
A: Two culprits: Overbaking (set a timer!) or overmixing. Fold batter just until streaks disappear—it should be lumpy.

Q: Can I freeze them?
A: Yes! Freeze uncoated donuts in a ziplock for up to 2 months. Thaw, warm at 300°F for 5 mins, then dip.

Q: My cinnamon sugar won’t stick!
A: Donuts cooled too much. Microwave 8 seconds to warm gently, or brush with extra melted butter before rolling.

Nutritional Nibbles (Per Donut)

Calories: ~190 | Fat: 9g | Carbs: 25g | Protein: 2g
Note: Stats include full butter/sugar coating. For lighter version, brush donuts with butter instead of dipping!

These Pumpkin Spice Baked Donuts are more than just a seasonal indulgence—they’re a warm hug in edible form. Whether you’re sipping coffee on a crisp morning or hosting a festive brunch, these donuts bring that nostalgic fall magic in every bite. Easy to make, endlessly adaptable, and guaranteed to fill your kitchen with cozy vibes—they’re a recipe you’ll come back to year after year.

 

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