Baked Pumpkin Spice Donuts
Pumpkin spice donuts are the ultimate baked fall treat—soft, spiced, and easy to make with real pumpkin puree and cinnamon sugar coating.
Equipment
- Donut pan (6 or 12 cavities)
- Large mixing bowl (for wet ingredients)
- Medium mixing bowl (for dry ingredients)
- Whisk (for mixing)
- Spatula (for folding and scraping)
- Piping bag or large zip-top bag (optional, for filling donut pan)
- Measuring cups and spoons
- Wire cooling rack
- Pastry brush (for butter coating)
- Small bowl (for cinnamon sugar coating)
- Oven
- Toothpick (for testing doneness)
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 2 large eggs
- 1 cup pumpkin puree not pumpkin pie filling
- 1/2 cup whole milk
- 1/2 cup unsalted butter melted and slightly cooled
- 2 tsp vanilla extract
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1/4 cup unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C). Grease a donut pan and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, whisk eggs, granulated sugar, brown sugar, pumpkin puree, milk, melted butter, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet mixture until just combined—do not overmix.
- Transfer batter into a piping bag or spoon into the donut pan cavities, filling about 3/4 full.
- Bake for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
- Let donuts cool for 5 minutes, then brush each with melted butter.
- Roll warm donuts in the cinnamon sugar mixture until fully coated.
- Serve warm and enjoy the cozy pumpkin spice flavor!
