Baked Pumpkin Donuts Recipe

5 from 1 vote

These easy-baked pumpkin donuts are tender,moist, perfectly spiced, and coated in pumpkin spice sugar.

Prep Time15

Cook Time20

Course: Breakfast, Brunch

Cuisine: American

Keyword: donuts, pumkin spice, pumpkin, pumpkin donuts

Servings:

Calories: 318kcal

Author: Leigh Harris

Preheat the oven to 400ºF. Spray a donut pan with nonstick spray.
In a medium bowl whisk together the all-purpose flour, baking powder, baking soda, pumpkin pie spice, and kosher salt. Set aside.
2 cups All-purpose flour, 1 1/2 tsp Baking powder, 1/4 tsp Baking soda, 2 tsp Pumpkin pie spice, 1/2 tsp Kosher salt
In a large bowl beat the melted butter and dark brown sugar together until well combined. Beat in the eggs, one at a time until well incorporated. Beat in the pumpkin puree and vanilla extract until combined.
1/2 cup Unsalted butter, 1 cup Dark brown sugar, 2 large Eggs, 1 cup Pumpkin puree, 1 1/2 tsp Vanilla extract
Gradually fold in the dry ingredients to the wet ingredients just until combined.
Spoon the batter evenly into the prepared donut pan. Bake for 10-12 minutes, or until they slightly spring back when touched or a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan then transfer to a wire rack.
In a shallow bowl whisk together the granulated sugar, pumpkin pie spice, and cinnamon. Melt the butter. Brush each donut with the melted butter and dip in the sugar mixture coating the entire donut. Serve and enjoy!
3/4 cup Granulated sugar, 1 tsp Ground cinnamon, 1 tsp Pumpkin pie spice, 1/4 cup Unsalted butter

If you prefer smooth uniform donuts pipe the batter into the donut tin using a piping bag or ziptop bag with the corner snipped.

Store at room temperature for up to 3 days in an airtight container.

Freeze uncoated donuts for up to 3 months in a freezer safe container or bag.