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
- Pumpkin purée
- Maple syrup
- Vanilla extract
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...
- 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
- ¾ cup granulated sugar
- 1 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ¼ cup butter, melted
- 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.
- 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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Amount Per Serving: Calories: 245Total Fat: 10gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 55mgSodium: 304mgCarbohydrates: 36gFiber: 1gSugar: 17gProtein: 4g