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).
Ingredients
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2½ cups (324g) all-purpose flour
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2 tbsp baking powder
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4 tsp pumpkin pie spice
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½ tsp salt
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1 cup pumpkin purée (blotted dry)
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1 cup brown sugar
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⅔ cup milk (dairy or non-dairy)
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⅔ cup unsalted butter, softened
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½ cup melted butter (for dipping)
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½ cup cinnamon sugar (6 tbsp sugar + 4 tsp cinnamon)
Instructions
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Preheat oven to 350°F (175°C) and grease donut pans well.
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Mix dry ingredients: Whisk flour, baking powder, spice, and salt in a bowl.
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Mix wet ingredients: Beat pumpkin, brown sugar, milk, and softened butter until smooth.
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Combine: Gently fold wet into dry just until mixed. Batter will be thick.
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Fill pans: Pipe or spoon into greased donut molds (¾ full).
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Bake 14–16 mins, rotating halfway. Donuts are done when springy to touch.
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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