Homemade Pumpkin Spice Baked Donuts

Introduction

Ah, fall! There’s just something magical about this season, isn’t there? The crisp air, the changing leaves, and of course, all those delicious pumpkin spice flavors! If you’re anything like me, you’ve probably been dreaming of pumpkin spice everything. Well, get ready to make those dreams a reality with these incredibly easy and utterly delicious Pumpkin Spice Baked Donuts. These aren’t just any donuts; they’re like little bites of autumn sunshine, perfect for a cozy morning treat or a sweet afternoon pick-me-up. And the best part? They’re so simple, you’ll be whipping them up in no time, even on a busy weeknight!

Why You’ll Love This Recipe

• Fast: From mixing bowl to oven in under 15 minutes!
• Easy: Seriously, if you can whisk ingredients together, you can make these.
• Giftable: Package them up with a pretty ribbon for a thoughtful homemade gift.
• Crowd-pleasing: Everyone, and I mean everyone, will adore these.

Ingredients

Let’s gather our cozy ingredients for these delightful baked donuts!

• 2 cups all-purpose flour: Your classic baking staple.
• 2/3 cup brown sugar: For that lovely caramel-y sweetness.
• 3 teaspoons pumpkin pie spice: The star of the show! Don’t be shy.
• 2 teaspoons baking powder: To make sure our donuts are nice and fluffy.
• 1/2 teaspoon baking soda: Works with the brown sugar for that perfect lift.
• 1/4 teaspoon Kosher salt: Just a pinch to balance all those sweet flavors.
• 1 cup pumpkin puree: Make sure it’s 100% pure pumpkin, not pumpkin pie filling.
• 1/4 cup maple syrup: Adds a natural sweetness and a hint of that fall goodness.
• 2 eggs: To bind everything together beautifully.
• 1/3 cup coconut oil, melted: For moist, tender donuts. You can use vegetable oil too!
• 2 teaspoons vanilla extract: Because vanilla makes everything better.
• Non-stick cooking spray: Essential for easy donut release!

For the Cinnamon Topping:

• 1/4 cup coconut oil, melted: For that irresistible glaze.
• 3/4 cup granulated sugar: A sweet coating for our baked beauties.
• 1 teaspoon ground cinnamon: More warm spice, please!
• 1 teaspoon pumpkin pie spice: To double down on that fall flavor.

How to Make It

Alright, let’s get our hands a little floury and create some donut magic!

1. Preheat Your Oven: First things first, let’s get that oven warming up to 350°F (175°C). It’s like giving your oven a cozy hug, ready to bake these treats.
2. Prep Your Donut Pan: Grab your donut pan (or pans, if you’re making a double batch, which I highly recommend!). Give each cavity a good spritz with non-stick cooking spray. This is a crucial step for easy removal later – no one wants a donut stuck in the pan!
3. Combine the Dry Ingredients: In a nice, big bowl, whisk together the flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Give it a good whisk so everything is nicely distributed. This is where all our dry, spicy goodness comes together.
4. Whisk the Wet Ingredients: In a separate medium bowl, it’s time to get our wet ingredients cozy. Whisk together the pumpkin puree, maple syrup, eggs, your melted coconut oil, and that lovely vanilla extract. Whisk it until it’s all smooth and beautifully blended.
5. Bring It All Together: Now for the magic! Pour your wet ingredients right into the bowl with your dry ingredients. Mix everything together just until combined. My biggest tip here is to not overmix! A few little streaks of flour are perfectly fine. Overmixing can lead to tough donuts, and we want tender, cloud-like delights.
6. Fill Those Donut Cavities: Spoon your batter evenly into the prepared donut cavities. You want to fill each one about two-thirds full. Don’t overfill, or they might spill over in the oven.
7. Bake to Perfection: Pop your donut pan into the preheated oven and bake for 15 to 18 minutes. You’ll know they’re ready when a toothpick inserted into the center of a donut comes out clean. No gooey batter left behind!
8. Cool Down Time: Once they’re out of the oven, let the donuts cool in the pan for about 5 minutes. This helps them firm up a bit. Then, carefully invert them onto a wire rack to cool completely. Patience is key here – you don’t want your topping to melt off!
9. Whip Up the Topping: While your donuts are doing their cooling dance, let’s make that irresistible cinnamon topping. In a small bowl, combine the melted coconut oil, granulated sugar, ground cinnamon, and the remaining pumpkin pie spice. Stir it all up until it’s a lovely, well-combined mixture.
10. Get Your Donuts Glazed!: Once your donuts are totally, completely cool, it’s time for the grand finale! You can either dip the tops of the donuts right into the cinnamon topping mixture, or use a pastry brush to evenly coat the tops. Either way, you’re in for a treat!

Substitutions & Additions

Feeling creative? Let’s jazz these donuts up!

• Oil Swap: No coconut oil? No problem! You can easily substitute it with melted butter or a neutral vegetable oil like canola or vegetable oil.
• Sweetener Options: If you don’t have brown sugar, you can use granulated sugar, but the brown sugar adds a wonderful depth of flavor. For the maple syrup, you could use honey if you prefer.
• Nutty Crunch: Love a little texture? Try adding a handful of chopped pecans or walnuts into the batter before baking.
• Chocolate Drizzle: Once the cinnamon topping is on and set, why not drizzle some melted chocolate over the top? A little dark chocolate is divine with pumpkin spice!
• Cream Cheese Glaze: For an extra decadent touch, whip up a simple cream cheese glaze (cream cheese, powdered sugar, and a splash of milk) and drizzle that over the cooled donuts instead of the cinnamon topping.

Tips for Success

A few little secrets to make your baked donuts absolutely perfect every time!

• Don’t Overmix! I know I said it before, but it bears repeating. A few lumps in the batter are your friend.
• Measure Your Flour Correctly: Spoon your flour into the measuring cup and level it off with a straight edge. Scooping directly from the bag can lead to too much flour, making your donuts dry.
• Grease Generously: Make sure to get all the nooks and crannies of your donut pan with the cooking spray.
• Prep Ahead: You can whisk all your dry ingredients together and store them in an airtight container. You can also mix your wet ingredients (except the eggs) and store them separately. Just add the eggs and combine everything when you’re ready to bake!
• Don’t Overbake: Keep an eye on your donuts during the last few minutes of baking. They can go from perfectly done to slightly dry very quickly.

How to Store It

Got leftovers? Lucky you! Here’s how to keep your pumpkin spice donuts fresh:

Store your cooled, glazed donuts in an airtight container at room temperature for up to 2-3 days. If your house is particularly warm, you might want to pop them in the fridge, but they can sometimes get a little firmer when chilled. For longer storage, you can freeze them! Place them on a baking sheet until frozen, then transfer them to a freezer-safe bag or container for up to 2 months. Thaw at room temperature before enjoying.

FAQs

Got some burning questions about these delightful donuts? Let’s tackle them!

Can I make these without a donut pan?

Absolutely! If you don’t have a donut pan, you can use a muffin tin. Fill the muffin cups about two-thirds full, and bake for a few minutes longer (around 20-22 minutes) until a toothpick comes out clean. They won’t have the classic donut shape, but they’ll still be incredibly delicious!

Why are my baked donuts dry?

This usually happens from overmixing the batter or overbaking them. Be sure to mix just until combined and keep a close eye on them in the oven. They’re done when a toothpick comes out clean, not necessarily when they look deeply golden.

Can I make these gluten-free?

Yes, you can! You can substitute the all-purpose flour with a good-quality gluten-free all-purpose baking blend that contains xanthan gum. You might need to adjust the baking time slightly, so start checking for doneness around the 15-minute mark.

Print