Easy to make Fall donuts full of pumpkin spice and tossed with cinnamon sugar!
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I could not wait to share these baked pumpkin spice donuts because they are a true Autumn delight. They’re absolutely the perfect treat when having friends over this time of year, and the bonus… they’re so easy to make and no frying required.
The donuts are tender, packed with pumpkin spice flavor, and covered in crunchy cinnamon sugar. I use our favorite warm spices: cinnamon, ginger, and cloves, but if you enjoy the flavor of nutmeg, add a dash of it, too. These will disappear quickly.
Why these will disappear
Soft, tender crumb
Warm pumpkin spice
Sweet cinnamon sugar crunch
Over-the-top delicious and fun pumpkin spice donuts that are easy to make!
Everything you need
- All-purpose flour
- Ground cinnamon
- Ground dried ginger
- Ground cloves
- Baking powder
- Granulated sugar
- Light brown sugar
- Light olive oil -or your favorite light vegetable oil
- Eggs -room temperature
- Cooked pumpkin puree -not to be confused with pumpkin pie filling
- Baking soda
- Pure vanilla extract -avoid imitation for best flavor
For the topping:
- Butter -melted
- Granulated sugar
- Ground cinnamon
Donut pan substitute
I really like Nordic Ware pans, and their nonstick donut pan is one of my favorites. I only have one of them, and I’ve never gotten a second because these bake quickly, and the pan works so well. The donuts slide right out as soon as I pull a batch out of the oven. I just butter and refill the wells and put it back in the oven for a little less time. I recommend it if you don’t have one of these donut pans! However, if you don’t want to wait for the pan to arrive, you can use a mini or regular muffin tin. Who says donuts have to have a hole?
How to make Baked Pumpkin Spice Donuts
- Preheat the oven to 350 °F, 180 °C.
- Lightly grease a donut tin with melted butter.
- Place the flour, salt, cinnamon, cloves, ginger, and baking powder in a bowl and whisk them together.
- Add the remaining ingredients in a separate large bowl and whisk together until smooth.
- Add the flour mixture in 2-3 batches and mix until incorporated.
- Fill the wells of the donut pan no more than 3/4 full with the batter.
- Bake for approximately 15 minutes.
- The donuts are baked when they are springy to the touch.
- While the donuts are baking, combine the sugar and cinnamon in a shallow bowl and whisk together.
- As soon as the first batch is ready, carefully remove the donuts from the pan and set them on a clean work surface (cutting board).
- Grease the wells of the pan, fill 3/4 full with more batter, and bake.
- Brush the warm donuts all around with melted butter and dip them in the cinnamon sugar.
- Transfer to a platter
Donut topping alternatives
My family loves the little crunch the cinnamon sugar gives the donuts, so give it a try, even if you prefer a different donut coating. If you love powdered donuts, roll these in powdered sugar with or without a bit of cinnamon. If you love glazed donuts, top or cover them with a glaze. You could even top these with cream cheese icing. I promise you’ll love them no matter what they’re covered in!
As you probably already know, I love to serve things on cake platters. I feel like it elevates any dessert, and I have a few that I love. So, use your favorite cake stand or a beautiful platter. Use a cutting board or fill a wooden bowl with them to go more rustic. If you’re serving them at a fun fall party, put a couple of wax paper sheets or butcher block paper in a fryer basket and fill it with your donuts. A fryer basket would also be fun filled with my Mini Nutella Filled Donuts, Apple Turnovers, or Sweet Cheese Pies. I love it when a fun serving idea pops into my head. Let me know how you serve your donuts! Kali Orexi!
- 1 and 3/4 cup (220g) all-purpose flour
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground dried ginger
- 1/8 teaspoon ground cloves
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (230g) granulated sugar
- 1/2 cup (110g) light brown sugar
- 1/2 cup light olive oil
- 3 eggs at room temperature
- 1 cup cooked pumpkin puree
- 1/4 cup milk
- 1/2 teaspoon baking soda
- 1 teaspoon pure vanilla extract
For the topping:
- 4 oz butter, melted
- 1 cup granulated sugar
- 2-3 teaspoons ground cinnamon
Preheat the oven to 350 °F, 180 °C.
Lightly grease a donut tin with melted butter.
Place the flour, salt, cinnamon, cloves, ginger, and baking powder in a bowl and whisk them together.
In a large bowl, add the remaining ingredients and whisk together until smooth. Add the flour mixture in 2-3 batches and mix until incorporated.
Fill the wells of the donut pan no more than 3/4 full with the batter.
Bake for approximately 15 minutes. The donuts are baked when they are springy to the touch.
While the dontuts are baking combine the sugar and cinnamon together in a shallow bowl and whisk together.
As soon as the frst batch is ready, carefully remove the donuts from the pan and set on clean work surface (cutting board). Grease the wells of the pan and fill 3/4 full with more batter and bake.
Brush the warm donuts all around with melted butter and dip them in the cinnamon sugar. Transfer to a platter and serve with coffee.
Alternate Donut Toppings:
Confectioner's sugar (no need to butter the donuts)
Confectioner's sugar plus ground cinnamon
Cream cheese Icing
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