These sweet little Pumpkin Spice Donuts are simply the best thing you'll eat this fall. They're quick, easy and baked instead of fried. I made them mini for the perfect bite-size treat!
Let's be honest - Pumpkin spice season is basically the best time of year for your tastebuds. The warm combination of cinnamon, ginger, nutmeg, and cloves is simply irresistible whether in a latte, a muffin, a scone, or these absolutely incredible baked donuts.
What is in Pumpkin Spice Donuts?
- All-purpose flour
- Pumpkin pie spice
- Baking powder
- Salt
- Pumpkin purée
- Eggs
- Butter
- Maple syrup
- Vanilla extract
- Sugar
- Cinnamon
Are these Pumpkin Spice Donuts baked or fried?
While I do love a delicious deep fried donut, I'm not a huge fan of deep-frying at home so I keep things a little healthier by baking these in the oven. It takes less than ten minutes and the texture is as soft and tender as you would hope.
What tools do I need to make these donuts?
The only tool you really need to bake these donuts yourself is a mini donut pan. I found mine online for about $12. I'm happy that it's non-stick so the donuts just slide right out. You can find the pan that I used here. In addition, I'd definitely recommend using a piping bag or zipper bag to pipe your donut batter into the pan. It will make for a lot less mess.
For more delicious fall baking ideas, check out these yummy recipes...
Pumpkin Spice Donuts
These sweet little Pumpkin Spice Donuts are simply the best thing you'll eat this fall. They're quick, easy and baked instead of fried. I made them mini for the perfect bite-size treat!
Ingredients
Donut Batter
- 2 cups all-purpose flour
- 1 tbsp pumpkin pie spice
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup pumpkin purée
- 2 large eggs
- ⅓ cup butter, melted
- ¼ cup maple syrup
- 2 tsp vanilla extract
Cinnamon Topping
- ¾ cup granulated sugar
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ¼ cup butter, melted
Instructions
- Preheat the oven to 350ºF.
- Grease a mini donut pan liberally and set it aside.
- To make the donut batter, in a large bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt. Set it aside.
- In another large bowl, add the pumpkin purée, eggs, butter, maple syrup, and vanilla extract. Mix until everything is well combined.
- Add the flour mixture and mix until the flour is incorporated. Transfer the batter into a piping bag and fill the donut molds.
- Bake until they are lightly golden and a toothpick inserted comes out clean, about 8 to 10 minutes.
- While the donuts are baking, to make the cinnamon topping, in a small bowl, whisk together the sugar, pumpkin pie spice, and cinnamon.
- Once the donuts are baked and have cooled enough to handle, dip each donut in the melted butter and roll it in the cinnamon topping.
- Serve immediately or store in an airtight container for up to 3 days.
Notes
- You can feel free to use store bought pumpkin pie spice in this recipe, but you can also try my homemade pumpkin pie spice blend!
- If you can't find canned pumpkin, you can always roast up your own instead! Simply cut your pumpkin in half, remove the seeds, and roast in the oven!
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 245Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 55mgSodium: 304mgCarbohydrates: 36gFiber: 1gSugar: 17gProtein: 4g
These were an absolute delight! Easy recipe with a delicious result. Thank you! To anyone who doesn’t have a donut tin and is in a rush to make this , look up the tin foil trick with muffin tins for an alternative.
I just made these donuts. They are Fall in a single bite. As in, a new tradition in our home. I ordered donut pans I thought were full size and when they arrived were the mini donuts. Two silicone pans, 12 in each. This recipe produced 30 donuts. The only thing I did different was add a tablespoon of sour cream to the batter, as I often do in baking powder leavened recipes because of the boosted lightness and moistness.
They are light as a feather, and oh so sweet.