Welcome to Pumpkin Spice Paradise!

Hey there, kitchen friends! Olivia here, apron dusted with flour and heart full of autumn excitement. Can you smell it? That magical blend of cinnamon, nutmeg, and sweet pumpkin wafting through crisp air? There’s something about fall that makes us crave cozy moments and warm ovens, isn’t there? Today, we’re making my legendary Baked Pumpkin Spice Donuts – and we’re going BIG with a double batch because trust me, one dozen is never enough. These fluffy wonders are like edible hugs: golden-brown pillows rolled in crackly cinnamon sugar, with real pumpkin purée keeping them impossibly moist. No deep fryer needed, just your favorite donut pan and that joyful anticipation of pulling something gorgeous from the oven. Whether you’re hosting a pumpkin-carving party or treating yourself to a quiet coffee moment, these donuts turn ordinary mornings into celebrations. So grab your whisk – let’s bake some autumn magic!

Grandma’s Apron & Pumpkin Surprises

Every time I make these, I’m transported to my grandma’s farmhouse kitchen circa 1998. She’d let 7-year-old me “help” make her famous pumpkin cake, which meant I got to lick the beaters while flour settled in my hair like snow. One rainy October day, we ran out of cake pans. “Well butter my biscuits,” Grandma chuckled, pulling out a rusty old donut tin I’d never seen. What emerged from that oven changed my life: puffy, spice-scented rings we dunked in melted butter and cinnamon sugar. I remember the way the sugar crystals glittered like autumn frost under her pendant light, and how we giggled when my first bite left a cinnamon mustache on my face. That was the moment I learned kitchen “mistakes” often lead to the sweetest discoveries. Now, every time my kitchen smells of pumpkin and nutmeg, I feel her nudging my elbow, whispering: “Add extra sugar, Livvy. Joy can’t be measured.”

Your Pumpkin Donut Toolkit

Makes ~24 mini or 12 regular donuts (because sharing is optional!)

• 2 ½ cups all-purpose flour (324g): The trusty foundation! For tender donuts, spoon flour into measuring cups and level off. Chef’s swap: Gluten-free 1:1 blend works beautifully.
• 2 tbsp baking powder: Our rise superstar! Check it’s fresh – if it doesn’t fizz when you sprinkle it in water, replace it.
• 4 tsp pumpkin pie spice: Autumn in a jar! DIY magic: Mix 1.5 tsp cinnamon + 1 tsp ginger + 0.5 tsp nutmeg + 0.5 tsp allspice + 0.5 tsp cloves.
• ½ tsp salt: Balances sweetness like a dream. Use fine sea salt for even distribution.
• 1 cup pumpkin purée: NOT pumpkin pie filling! Canned is perfect (Libby’s is my ride-or-die). Pro tip: Blot excess moisture with paper towels for fluffier donuts.
• 1 cup brown sugar: Adds caramel depth and moisture. Dark brown sugar = richer flavor!
• ⅔ cup milk: Whole milk makes them extra lush, but almond or oat milk are great too.
• ⅔ cup softened butter: Unsalted is best. Soften at room temp – no microwaving! Should dent gently when pressed.
• ½ cup melted butter (for dipping): Your cinnamon sugar glue! Salted butter adds a lovely contrast.
• ½ cup cinnamon sugar (6 tbsp sugar + 4 tsp cinnamon): The glittery crown! Adjust cinnamon to your passion level.

Let’s Make Donut Magic!

1. Preheat & Prep: Crank your oven to 350°F (175°C). NOW grease your donut pans like you’re protecting treasure – every nook! Use butter or baking spray. (Why? Cold pans + cold fat = better release!)
2. Dry Team Unite: In a large bowl, whisk flour, baking powder, pumpkin spice, and salt. Imagine you’re folding in clouds! Whisk 30 seconds to banish lumps and wake up that baking powder. (Chef’s hack: Sift if your spices are clumpy!)
3. Wet Waltz: In another bowl, beat pumpkin purée, brown sugar, milk, and softened butter with a hand mixer (or vigorous whisking!) until smooth and creamy – about 90 seconds. It should look like spiced caramel velvet. Don’t panic if the butter looks speckled; it’ll blend in later.
4. Marry the Mixtures: Pour wet ingredients into dry. Gently fold with a spatula JUST until combined. Overmixing = tough donuts! A few flour streaks? Perfect. Batter will be thick like cake mix. (Secret: Let batter rest 5 minutes for fluffier texture!)
5. Pan Party: Spoon batter into a piping bag or ziplock (snip corner!). Pipe into prepared pans, filling ¾ full. Or dollop with a spoon – no shame! Smooth tops lightly. (Watchout: Overfilling causes “muffin tops” – cute but not donuts!)
6. Bake to Bliss: Bake 14-16 minutes until tops spring back when touched. Rotate pans halfway! Key sign: Edges pulling slightly from pan. Don’t overbake – they keep cooking out of the oven!
7. Coating Coterie: Melt butter for dipping in a shallow bowl. Mix cinnamon sugar in another. Let donuts cool 3 minutes in pan, then transfer to a wire rack. Working one-by-one: dip both sides in melted butter (let excess drip!), then roll in cinnamon sugar. Wear an apron – this gets joyfully messy!

Serving with Style (and Sprinkles!)

Serve these beauties warm! Pile them high on a rustic wooden board with mini gourds for that farmhouse vibe, or stack them in a cheery tower on a vintage cake stand. Essential partners: Steaming mugs of spiced apple cider or strong coffee. For next-level indulgence, offer a side of bourbon-spiked whipped cream for dipping. Morning glory? Pack in parchment-lined lunchboxes – they’ll make you the office hero! Pro tip: Set up a DIY topping bar with crushed pecans, chocolate shavings, and extra cinnamon sugar for guests to customize.

Shake Up Your Donut Game!

1. Choco-Pumpkin Dream: Fold ½ cup mini chocolate chips into batter. After sugar coating, drizzle with melted chocolate.
2. Maple Kissed: Replace ¼ cup brown sugar with pure maple syrup. Roll donuts in maple sugar or drizzle with maple glaze.
3. Nutty Crunch: Add ⅓ cup finely chopped toasted pecans to batter. Roll in cinnamon sugar + crushed nuts.
4. Vegan Delight: Use plant-based butter and oat milk. Swap egg with ¼ cup applesauce (yes, really!).
5. Ginger Snap Twist: Add 1 tbsp grated fresh ginger to wet ingredients. Roll in ginger-spiced sugar (cinnamon + 1 tsp ground ginger).

Livvy’s Notebook Scribbles

This recipe evolved from my grandma’s “accidental donuts” to my most-requested fall treat! Funny story: One Thanksgiving, I doubled the pumpkin spice (oops!) and created “fire-breathing dragon donuts” – hilarious but inedible. Lesson learned! Over the years, I’ve tweaked the butter ratio three times to achieve that perfect moist-but-not-greasy texture. Pro insight: These freeze FANTASTICALLY! Freeze uncoated baked donuts for up to 3 months. When cravings strike, thaw, reheat 8 seconds in the microwave, THEN dip in butter and sugar – they’ll taste freshly made. Also? That double batch isn’t negotiable. First time I made a single batch, my husband hid the last donut in the broccoli drawer. Never again!

Donut Dilemmas Solved!

Q: Help! My donuts stuck to the pan!
A: Grease more enthusiastically next time! For rescue: let pan cool 5 minutes, then gently loosen edges with a plastic knife. Still stuck? Pop pan back in warm oven 1 minute to soften butter.

Q: Can I make these without a donut pan?
A> Absolutely! Use a muffin tin for pumpkin spice muffins (bake 18-20 mins). For classic rings: roll dough into balls, flatten centers with your thumb, and bake as “donut holes” on a sheet pan (10-12 mins).

Q: Why are my donuts dense/gummy?
A> Three likely culprits: 1) Overmixed batter (stop at “just combined”!), 2) Too much pumpkin moisture (blot purée!), or 3) Old baking powder (test it!).

Q: Can I prep these ahead?
A> Yes! Dry ingredients can be mixed 2 days ahead. Wet ingredients (minus milk) hold 24hrs refrigerated. Add milk when ready to bake. Uncoated baked donuts freeze beautifully!

Pumpkin Spice Donuts

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• Author: OliviaBennett
• Total Time: 35 mins

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Description

Golden, fluffy, and full of spiced pumpkin bliss, these baked donuts are your new go-to for cozy mornings and pumpkin spice cravings. With real pumpkin purée, warm spices, and a crackly cinnamon sugar finish, they’re autumn in donut form—no deep fryer required. Whether you’re hosting friends or just treating yourself, this double batch ensures there’s always enough to share (or not… we won’t tell).

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Ingredients

Scale 1x2x3x

• 2½ cups (324g) all-purpose flour

• 2 tbsp baking powder

• 4 tsp pumpkin pie spice

• ½ tsp salt

• 1 cup pumpkin purée (blotted dry)

• 1 cup brown sugar

• ⅔ cup milk (dairy or non-dairy)

• ⅔ cup unsalted butter, softened

• ½ cup melted butter (for dipping)

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

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Instructions

• Preheat oven to 350°F (175°C) and grease donut pans well.

• Mix dry ingredients: Whisk flour, baking powder, spice, and salt in a bowl.

• Mix wet ingredients: Beat pumpkin, brown sugar, milk, and softened butter until smooth.

• Combine: Gently fold wet into dry just until mixed. Batter will be thick.

• Fill pans: Pipe or spoon into greased donut molds (¾ full).

• Bake 14–16 mins, rotating halfway. Donuts are done when springy to touch.

• Cool 3 mins, then dip warm donuts in melted butter and roll in cinnamon sugar.

Notes

• Blot pumpkin for fluffier texture
• Grease pans really well to prevent sticking
• Freeze uncoated donuts for up to 3 months—reheat & dip fresh!

• Prep Time: 15 mins
• Cook Time: 16 mins

Nutrition

• Calories: 190cal Per Serving
• Sugar: 14g
• Fat: 9g
• Carbohydrates: 25g

Nutritional Nibbles (Per Donut)

Calories: ~190 | Fat: 9g | Carbs: 25g | Protein: 2g
Note: Values estimated for full-size donuts. Mini donuts ≈ 95 calories each.

Final Thoughts

These pumpkin spice donuts are more than a recipe—they’re a celebration of seasonal alchemy. From the chemistry of squash to the nostalgia in every bite, they encapsulate autumn’s essence. Whether you’re riffing with global flavors or sticking to Grandma’s classic version, remember: The best bakes blend precision with playfulness. So go ahead—double the spice, lick the bowl, and let sugar crystals glitter on your sweater like edible confetti. After all, joy tastes like cinnamon and poor decisions. Happy baking!