Sugar and Spice Baked Pumpkin Donuts

These Sugar and Spice Baked Pumpkin Donuts are a FALL FAVORITE. The cake texture is so moist and delicious! Coated in melted butter and then rolled in sugar, cinnamon, and pumpkin pie spice they will melt in your mouth. You will be wanting to make them again and again.

We made this recipe many times to perfect it for you. I wanted a cakey donut that was moist and full of fall spices that burst in your mouth. Well, I have to say we nailed this recipe; it is perfection! We also have Baked Apple Cider Donuts, Vanilla Baked Buttermilk Donuts, and Baked Strawberry Donuts for you to indulge in! Or if you would like an easy cake try our Pumpkin Coffee Cake!!

How to Make Baked Pumpkin Donuts

Baked Pumpkin Donuts are easy to make since there is no deep-frying involved. They just take a little time to pipe the dough into the silicone donut pans, which are now easily accessible and affordable too.

The ingredients are common and easy to find in any grocery store. I love to use the premixed pumpkin pie spice; can you really get too much pumpkin spice ever!!!?

Preheat oven to 350 F. Spray donut pan with cooking spray and set aside.

In a medium bowl, whisk together the dry ingredients which are the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.

In a stand mixer beat the pumpkin puree with the sugar, melted slightly cooled butter, vanilla and eggs in a large bowl until smooth.

Add the flour mixture to the pumpkin mixture and beat until just combined.

Using a piping bag or zipped storage bag with just over a 1/2″ hole, fill three 6-cup nonstick donut pans with the batter (you may have enough to do 2 more).

Fill about 1/2 full, you can smooth if necessary with a moistened finger, but for the most part, they will spread and smooth out.

Bake the donuts for about 15-18 minutes or until they spring back with a light touch or until a wooden pick inserted comes out clean.

Let cool for 5 minutes in the pan and then invert onto a cooling rack.

For the topping, stir together the sugar, pumpkin pie spice and cinnamon. Dip them in the cinnamon sugar mix while still warm and serve.

Or let them completely cool and dip in sugar before serving. You can paint on melted butter if you have an issue to get the sugar to stick.

How to Store Baked Pumpkin Donuts

For me, I like to store the cool donuts and then sugar them as you serve them, so skipping the buttering. If you store them in an airtight container on the counter, they will stay fresh for days.

Just roll them in the spiced sugar mixture and serve. The donuts get slightly moist with storage and the sugar then sticks. You don’t need to refrigerate the donuts as long as they are eaten in a few days. Mine never last that long.

Personally, I like that they are sugared as compared to glazed. For me, that is way easier, and they store well one on top of each other too. But don’t get me wrong I have seen some delicious maple glazed donuts if that is the route you want to take.

Make this donut recipe your own; that is the beauty of baking at home, but to be honest, I don’t think you need to waver very far from this recipe as it is just perfect!

Are Baked Pumpkin Donuts Healthy?

Some choices are better than others. Baked versus frying is a healthier choice as you aren’t adding in the oil when baking.

But Pumpkin Donuts are basically cake and can’t be considered as a healthy choice to include in your diet all the time. They are a treat and need to be eaten as such.

Pumpkin is a favorite ingredient in fall baking and can be enjoyed with restrain. Who can resist that pumpkin pie spice?

Tips for Making The Best Baked Pumpkin Donuts

Use pumpkin puree for this recipe not pumpkin pie filling. Pumpkin pie filling will already be spiced and sweetened and you want to add your own flavors to the donuts. The only ingredient in pumpkin puree should be pumpkin.

You don’t need a fancy piping bag to get the batter into the donut pans. Just use a zipped storage bag with the end cut off. Open the bag over a bowl and fill, with the top rolled over the edge of the bowl. Try not to make too big of a hole, a 1/2″ cut will work well. You can always cut more but a smaller hole will be easier to work with.

Do you like donut holes? If so, you can still make them with baked donuts by filling a mini muffin tin 1/2 way with the dough and bake. They take a bit less time, so you will have to watch them.

This recipe is a great make-ahead treat. Have them ready for after school in the fall and your kids will love you for it.

You can freeze them ahead of time. Wrap them tightly in foil and place them in a freezer-safe zipped bag. They will store for 2 to 3 months like this.

Other Pumpkin Recipes to Love!

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Pin it HERE!!

Sugar and Spice Baked Pumpkin Donuts

Tara Noland

These Sugar and Spice Baked Pumpkin Donuts are amazing. They are coated in melted butter and then rolled in sugar, cinnamon, and pumpkin pie spice and will melt in your mouth. 

5 from 7 votes

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Prep Time 30 minutes mins

Cook Time 18 minutes mins

Total Time 48 minutes mins

Course Dessert

Cuisine American

Servings 20 Servings

Calories 183 kcal

Ingredients

 

• 2 cups all-purpose flour
• 1/4 tsp. baking soda
• 2 tsp. baking powder
• 1 Tbsp. pumpkin pie spice
• 1 tsp. Kosher salt
• 1 cup pumpkin puree
• 1 cup brown sugar
• 1/2 cup melted butter cooled slightly
• 2 tsp. vanilla extract
• 3 large eggs

Topping

• 3/4 cup sugar
• 2 tsp. pumpkin pie spice
• 1/2 tsp. cinnamon
• 3 Tbsp. butter melted (optional)

Instructions

 

• Preheat oven to 350F.
  
  In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt. Set aside.
  
  In a stand mixer beat the pumpkin puree with the sugar, melted slightly cooled butter, vanilla, and eggs in a large bowl until smooth.
  
  Add the flour mixture to the pumpkin mixture and beat until just combined.
  
  Using a piping bag or zipped storage bag with just over a 1/2" hole, fill three 6-cup nonstick donut pans with the batter (you may have enough to do 2 more).
  
  Fill about 1/2 full, you can smooth if necessary with a moistened finger, but for the most part, they will spread and smooth out.
  
  Bake the donuts for about 15-18 minutes or until they spring back with a light touch or until a wooden pick inserted comes out clean.
  
  Let cool for 5 minutes in the pan and then invert onto a cooling rack.
  
  For the topping, stir together the sugar, pumpkin pie spice, and cinnamon. Paint on the melted butter. Dip them in the cinnamon-sugar mix while still warm and serve.
  
  

Equipment

Libby’s, 100% Pure Pumpkin, 15oz Can (Pack of 6)

McCormick Pumpkin Pie Spice, 1.12 oz

3-Pack Silicone Donut Baking Pan of 100% Nonstick Silicone. BPA Free Mold Sheet Tray. Makes Perfect 3 Inch Donuts. Tray Measures 10×7 Inches. Easy Clean, Dishwasher Microwave Safe

Notes

I let the donuts cool completely and stored them in an airtight container; they were easy to roll in sugar when serving, and no need for the additional butter. They stayed fresh for days.

Nutrition

Serving: 1Calories: 183kcalCarbohydrates: 28gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 45mgSodium: 245mgFiber: 1gSugar: 17g

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

Tried this recipe?Let us know how it was!