Description
These Pumpkin Spice Baked Donuts are a moist, flavorful fall treat, combining warm pumpkin spice with natural sweetness from pumpkin puree and maple syrup. Baked instead of fried, they offer a healthier twist on classic donuts with a delicious cinnamon sugar coating that perfectly complements the autumn flavors.
Ingredients
Scale
Dry Ingredients
- 2 cups all purpose flour
- 2/3 cup brown sugar
- 3 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon Kosher salt
Wet Ingredients
- 1 cup pumpkin puree
- 1/4 cup maple syrup
- 2 eggs
- 1/3 cup coconut oil (melted)
- 2 teaspoons vanilla extract
Topping
- 1/4 cup coconut oil (melted)
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Other
- Non-stick cooking spray
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the donuts evenly.
- Combine dry ingredients: In a medium bowl, mix together the all-purpose flour, brown sugar, pumpkin pie spice, baking powder, baking soda, and Kosher salt until evenly combined.
- Mix wet ingredients: In a separate small bowl, whisk together the pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract to create a smooth mixture.
- Combine wet and dry: Slowly add the wet ingredients to the dry ingredients, mixing gently until just combined. Avoid over mixing to keep the donuts tender.
- Prepare batter for piping: Pour the batter into a gallon-sized ziplock bag, pushing it to one corner. Cut a 1/2 inch hole in the corner of the bag to use as a piping bag. If you don’t have a ziplock bag, you can spoon the batter directly into the donut pan.
- Fill donut pan: Spray the donut pan with non-stick cooking spray. Pipe the batter into each donut mold, filling about 3/4 full.
- Bake donuts: Bake in the preheated oven for 18 minutes. Check doneness by inserting a toothpick into a donut; it should come out clean. Remove donuts carefully from the pan and let cool on a wire rack for 5 minutes.
- Prepare topping: While donuts cool, combine granulated sugar, ground cinnamon, and pumpkin pie spice in a shallow dish. Using a pastry brush, lightly brush each donut side with melted coconut oil, then dip and twist the donuts into the cinnamon sugar mixture to coat.
- Serve: These donuts are best enjoyed fresh, when they are warm and the cinnamon sugar topping is still slightly sticky.
Notes
- You can substitute vegetable oil for coconut oil if preferred.
- Ensure pumpkin puree is 100% pure pumpkin and not pumpkin pie filling for best results.
- Donuts can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
- Reheat donuts briefly in the microwave or oven before serving to restore softness.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend, but results may vary slightly.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 donut
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 9 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
Keywords: pumpkin spice donuts, baked donuts, fall dessert, pumpkin recipe, cinnamon sugar donuts, healthy donuts
