Baked Pumpkin Spice Donuts

I absolutely LOVE pumpkin spice EVERYTHING! These Baked Pumpkin Spice Donuts just happen to be my grandson’s favourite after-school snack.

Pumpkin cake donuts topped with a touch of cinnamon sugar. Since we can’t eat pumpkin pie all the time, this easy pumpkin donut recipe is a great alternative.

I am so happy when pumpkin season comes around. This year I had my first pumpkin spice latte in September, the first day Starbucks had them available. My grandkids were thrilled when I treated them to an iced pumpkin latte (minus the espresso). No wonder they want to have sleep-overs all the time!

It may sound weird, but I have pumpkin puree in the house ALL year long. Pumpkin soup, chili, and risotto happen year round in our house. I have it in cans, but by all means put those Halloween pumpkins to good use and make homemade puree. 

Baked Pumpkin Spice Donuts And More

I am NOT a fried donut fan, and I really never have been. When I was young, my mom made the most delicious cake donuts. I can still remember them so well.

Just a plain batter was used, but it was the cinnamon sugar coating that was the star of the show. Simple flavours that really hit the spot after a day at school. She also made the best cinnamon coffee cake ever!

Baked donut recipes are much healthier too. Over the years I have come up with a few. Chocolate Chili Mocha Donuts (which happen to be gluten-free) are perfect with your afternoon coffee.

If you really want to give the kids a treat in the morning, Baked Oatmeal Breakfast Donuts are not only delicious but contain lots of nutritious ingredients too.

Baked Pumpkin Donuts Ingredients

This recipe for baked pumpkin donuts is just as simple as my mom’s cake donuts, but with a couple more ingredients.

• pumpkin puree
• pumpkin spice
• avocado oil
• eggs
• milk
• baking powder
• baking soda
• flour
• cinnamon sugar (for topping)

Mix up the batter, pipe into a donut pan, bake, top with cinnamon sugar and ENJOY! Your house will smell amazing. I love the aroma of pumpkin baking.

Donut pans are so much fun. I have 2, which allows me to make 12 donuts at a time. My grandkids loved these pumpkin spice donuts so much, they did not last long. Guess it’s time to make more.

You can use store bought pumpkin spice, or make your own. I love this homemade pumpkin spice blend, and always have a jar of it in my cupboard. This way you can tweak it to your liking. A little more cinnamon, a little less ground cloves or however your tastes buds like it.

For the cinnamon sugar just mix up some cinnamon and sugar in a bowl and use a spoon to sprinkle it on. It is best to do this while the donuts are still warm so the sugar sticks. I had some cinnamon sugar blend that someone gave me, so that is what I used in this recipe.

Can you see how easy these pumpkin donuts are to make? Perfect for snacks and also as a brunch item on the weekend. I NEVER get tired of the pumpkin spice flavour.

Fall has some of the most delicious flavours of the year. From apple season to gingerbread heaven, Baked Pumpkin Spice Donuts are at the top of my list! Hope you give this easy donut recipe a try. Let me know how yours turn out!

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Baked Pumpkin Spice Donuts

Simple cake donuts, these Baked Pumpkin Spice Donuts contain pumpkin puree and pumpkin spice, topped with cinnamon sugar.

5 from 1 vote

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Course: Brunch, Dessert, Snack

Cuisine: Canadian

Keyword: pumpkin spice, fall flavours

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 12 servings

Calories: 247kcal

Author: Gloria | Homemade & Yummy

Ingredients

• 1/4 cup avocado oil
• 3 eggs
• 1/3 cup whole milk (or your choice)
• 1 1/4 cups cane sugar (or granulated)
• 1 1/2 cups pumpkin puree
• 1 tsp pumpkin pie spice blend
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 2 1/3 cups organic all-purpose flour (or regular all-purpose flour)
• 2 tbsp cinnamon sugar blend (for topping)

US Customary - Metric

Instructions

• Preheat oven to 350º F, and prepare donut pans with non-stick spray.
• Combine flour, baking soda, baking powder, and pumpkin spice into a small bowl, and set aside.
• To a large bowl, add the sugar and oil. Mix well.
• Add the milk to this mixture and combine well.
• Add the eggs, one at a time, mixing well after each addition.
• Add the pumpkin puree, and mix well.
• Add the dry ingredients to the wet ingredients and mix well. Be sure not to over mix.
• Place the batter into a large piping bag with a large round nozzle attached to the end. Alternatively, you can use a spoon to fill the donut pan cavities with.
• Fill the cavities about 3/4 full.
• Place in oven and bake for about 15 minutes. Test with a cake tester or toothpick to check for doneness.
• Remove from oven, and top with cinnamon sugar (while donuts are warm).
• Remove from donuts from pans onto a wire rack to cool.
• ENJOY!

Nutrition Information

Calories: 247kcal | Carbohydrates: 44g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 73mg | Potassium: 134mg | Fiber: 1g | Sugar: 24g | Vitamin A: 4835IU | Vitamin C: 1.3mg | Calcium: 35mg | Iron: 1.8mg

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Nutritional information on this site is generated via a plugin. I am not responsible for the accuracy of the plugin information.