Description
Baked Pumpkin Spice Donuts are an easy fall treat with tender pumpkin centers and warm cinnamon spice plus a crisp sugar coating and this quick and simple baked recipe is one of the best ideas for a cozy brunch or holiday party and it also fits meal prep when you want a healthier homemade sweet and serve them fresh for weeknight dinner dessert or bring a batch to a potluck for a festive pumpkin favorite that feels comforting without deep frying and stays soft for sharing.
Ingredients
- 1 cup All-purpose flour
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Pumpkin pie spice
- 1/4 teaspoon Ground nutmeg
- 1/4 teaspoon Salt
- 1/3 cup packed Light brown sugar
- 1 Large egg
- 1/2 cup Pumpkin puree
- 1/4 cup Milk
- 3 tablespoons melted Unsalted butter for batter
- 1 teaspoon Vanilla extract
- 2 tablespoons melted Unsalted butter for coating
- 1/3 cup Granulated sugar for coating
- 1 teaspoon Ground cinnamon for coating
Instructions
- The pumpkin puree and egg and brown sugar and milk and melted butter and vanilla change from separate ingredients into a thick orange mixture with small uneven streaks still visible.
The mixture should look glossy and loose enough to move while the pumpkin gives the center a deeper orange color.
- The flour and baking powder and baking soda and cinnamon and pumpkin pie spice and nutmeg and salt are folded into the pumpkin mixture until a thick batter forms with a few tiny flour streaks.
The batter becomes pale orange and visibly thicker with soft ridges that settle slowly instead of running flat.
- The thick pumpkin batter is transferred into exactly eight donut cavities and each ring is filled about three quarters full with slightly uneven amounts that keep the homemade appearance natural.
The batter changes from one large mass into eight separate circular portions with irregular ridges and small gaps around the center openings.
- The eight batter rings rise into rounded donuts with matte tops and softly browned edges while the orange crumb becomes structured and springy.
The surfaces develop small natural cracks and uneven color while each donut keeps a slightly different homemade shape.
- The eight warm donuts are moved from the baking pan and coated with melted butter and cinnamon sugar so their matte surfaces become lightly glossy and textured with sparkling sugar.
The coating sits unevenly around the ridges and edges while some areas remain slightly darker and more heavily covered than others.
- One finished donut is transferred to a white plate and cut into two uneven halves so the tender orange interior becomes visible beneath the cinnamon sugar coating.
The crumb looks soft and slightly moist with irregular air pockets while the exterior stays lightly browned and naturally uneven.
Notes
Pro Tips:
- Measure flour by spooning it into the cup and leveling it gently so the donuts stay soft instead of turning heavy.
- Fold the dry ingredients only until the last flour streaks nearly disappear because overmixing can make baked donuts tough.
- Fill each donut cavity about three quarters full and leave the batter slightly uneven so the rings rise with a homemade shape.
- Coat the donuts while they are still slightly warm so the melted butter and cinnamon sugar cling in a thin even layer.
Storage: Store completely cooled Baked Pumpkin Spice Donuts in an airtight container at room temperature for up to two days and keep parchment between layers if stacking them.
For longer freshness refrigerate the donuts for up to five days and bring them back toward room temperature before serving so the crumb softens again.
Freeze uncoated donuts in a freezer safe container for up to two months and thaw them fully before brushing with melted butter and adding cinnamon sugar.
Avoid sealing the donuts while they are warm because trapped steam can soften the cinnamon sugar coating and make the exterior damp.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American