These pumpkin spice donuts are soft, fluffy, and full of yummy fall flavors! With a hint of cinnamon and nutmeg, they’re perfect for cozy mornings.
They smell heavenly while baking, and I can never resist a little taste when they come out of the oven! Serve them warm, and you’ll be everyone’s favorite baker! 😊
Key Ingredients & Substitutions
Canned Pumpkin Puree: Be sure to use plain pumpkin puree rather than pumpkin pie filling. It’s essential for the right flavor. If you prefer fresh, roasted pumpkin, that’s a great substitute too!
Eggs: Eggs help to bind the donuts. For a vegan version, you can replace each egg with 1/4 cup of unsweetened applesauce or a mashed banana for a similar texture.
Granulated Sugar: While granulated sugar provides sweetness, you can swap it with brown sugar for a richer flavor, or coconut sugar for a healthier option.
Vegetable Oil: If you want a buttery flavor, melted butter works well. You can also use unsweetened applesauce to cut down on fat and calories.
Flour: All-purpose flour is the base here. For gluten-free donuts, take your favorite gluten-free flour blend. I’ve found that almond flour also works well but may alter texture slightly.
Spices: Pumpkin pie spice is fantastic, but if you don’t have it, mix equal parts of cinnamon, nutmeg, and ginger. Cloves add warmth too, but use them sparingly.
How Do I Achieve Fluffy and Soft Donuts?
The key to fluffy pumpkin spice donuts lies in how you mix your ingredients. When combining wet and dry, gently fold them together. Overmixing can lead to dense donuts. Make sure to stop mixing as soon as no dry flour remains!
- Preheat your oven adequately to ensure donuts cook evenly.
- Use a spoon or piping bag to fill the donut pan, stopping at 3/4 full helps leave room for rise without spilling over.
- Test for doneness with a toothpick – it should come out clean or with a few moist crumbs.
Cooling them for a few minutes in the pan before transferring to a wire rack prevents sogginess. Enjoy your baking! 🍩
How to Make Delicious Pumpkin Spice Donuts
Ingredients You’ll Need:
Main Ingredients:
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
For the Cinnamon Sugar Coating:
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
For the Maple Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons maple syrup
- 1-2 tablespoons milk (adjust for desired consistency)
Time Required:
This recipe will take you about 15 minutes for preparation and around 12-15 minutes for baking. Plus, you’ll want to allow some cool time, making it roughly a total of 30-40 minutes before you can enjoy your donuts!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a donut pan lightly with non-stick spray to ensure the donuts come out easily after baking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine the pumpkin puree, eggs, granulated sugar, vegetable oil, and vanilla extract. Whisk everything together until the mixture is smooth and well combined.
3. Combine the Dry Ingredients:
In another bowl, sift or whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. This ensures there are no lumps and that your spices are evenly distributed.
4. Combine Wet and Dry Ingredients:
Carefully add the dry ingredients to the wet mixture. Gently fold the ingredients together until just combined—be careful not to overmix, as this will make the donuts tough.
5. Fill the Donut Pan:
Spoon or use a piping bag to fill each cavity of the prepared donut pan about 3/4 full with the batter. This allows room for the donuts to rise while baking without overflowing.
6. Bake Your Donuts:
Bake in the preheated oven for about 12-15 minutes, or until a toothpick inserted into a donut comes out clean. Your kitchen will smell amazing during this time!
7. Cool the Donuts:
Once baked, remove the donuts from the oven and let them cool in the pan for about 5 minutes. Then, gently transfer them to a wire rack to cool completely.
8. Coat with Cinnamon Sugar:
For the cinnamon sugar coating, mix the granulated sugar and ground cinnamon in a shallow bowl. While the donuts are still slightly warm, brush or spray them with melted butter, then roll them in the cinnamon sugar mixture until fully coated.
9. Prepare the Maple Glaze (Optional):
If you want to add a sweet glaze, whisk together the powdered sugar, maple syrup, and milk until smooth. Dip the tops of the cooled donuts into the glaze, allowing any excess to drip off. Place them back on the rack and sprinkle a little cinnamon on top if you like.
10. Enjoy Your Donuts:
Serve these delightful pumpkin spice donuts fresh! They’re best enjoyed on the same day, but you can store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for a bit longer.
Enjoy every bite of these delicious pumpkin spice donuts, perfect for a cozy fall morning or any time you crave a sweet treat!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, simply roast it until tender, then puree it until smooth. About 1 1/2 cups of fresh pumpkin will give you the equivalent of 1 cup canned.
How Do I Store Leftover Donuts?
Store any leftover donuts in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them, but note that they may lose some of their freshness and texture.
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter ahead of time and store it in the fridge for up to 24 hours before baking. Just give it a quick stir before filling the donut pan. However, freshly made batter will yield the best texture.
How Can I Modify the Recipe for a Healthier Option?
To make healthier pumpkin spice donuts, consider reducing the sugar, using whole wheat flour instead of all-purpose flour, or replacing the vegetable oil with unsweetened applesauce. Adjusting the spices and using a sugar substitute can also help keep the flavor while cutting down calories.
