These Pumpkin Spice Baked Donuts are the perfect easy-to-make fall dessert for donut lovers, made with real pumpkin and dipped in powdered sugar!
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Friends, it’s finally fall and you know what that means…pumpkin everything!! It also means back-to-school, crisp walks in the crunchy leaves, and cleaning out closets (I know, I’m weird…I do my “spring” cleaning in the fall AND in the spring), but truly it’s all about the pumpkins! And these Pumpkin Spice Baked Donuts are the perfect way to celebrate the arrival of pumpkin season…ahem, I mean fall.
I’ve already shared so many of my favourite pumpkin recipes with you all, like this Slow Cooker Pumpkin Spice Latte recipe, these Best Ever Starbucks Pumpkin Scones, these Pumpkin Spice Cupcakes and even these Healthy Pumpkin Oat Muffins. But these Pumpkin Spice Baked Donuts dipped in powdered sugar?? Talk about pumpkin spice heaven!!
Oh, and did I mention that this is a one-bowl recipe? Yep. These Pumpkin Spice Baked Donuts are THAT easy to make!! If you don’t have a donut pan, you’re definitely missing out because that’s really all that’s standing between you and these delicious fall-inspired powdered sugar donuts. For this recipe I’d definitely recommend this Wilton Medium Donut Pan (affiliate link). It’s the perfect medium size and it’s non-stick, which is important in a donut pan. Even though I use a non-stick pan, I always use my Misto Oil Sprayer for this recipe (affiliate link) because it allows you to achieve the same extra-non-stick effect as conventional oil sprays while using a healthy oil and without all those harmful propellants found in conventional oil sprays. Your donuts will slide right out!
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Like the look of this recipe? Check out these Double Chocolate Baked Donuts or these Best Ever Old Fashioned Cinnamon Sugar Baked Donuts!
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I hope you love this Pumpkin Spice Baked Donuts recipe as much as we do! Let me know in the comments below, what’s your favourite pumpkin treat for fall?
KITCHEN TOOLS I RECOMMEND:
Looking for even more delicious pumpkin recipes? You’ll LOVE these:
-
Best Ever Starbucks Pumpkin Scones
-
Heathy Pumpkin Spice Pancakes
-
Healthy Pumpkin Oat Muffins
-
Slow Cooker Pumpkin Spice Lattes
-
Pumpkin Cupcakes with Cream Cheese Frosting
-
Gingerbread Cookie Cups with Pumpkin Cheesecake Filling
-
Pumpkin Spice Chocolate Chip Cookies
LOOKING FOR MORE DELICIOUS PUMPKIN RECIPES, PLUS FALL BAKING TIPS AND TRICKS?
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RECIPE VIDEO
Watch the video below to see exactly how I make this easy dessert recipe. You can find more delicious recipe videos on my YouTube channel.
Pumpkin Spice Baked Donuts
Ingredients
- 1 1/2 cup all purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 3/4 cup pumpkin puree (canned, unsweetened)
- 2 eggs, lightly beaten
- 1/2 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 3/4 cup powdered sugar, sifted
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a donut pan with butter or vegetable oil spray (I use a medium-sized 12-donut pan).
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, cloves, ginger and nutmeg.
- Add the pumpkin puree, beaten eggs, vegetable oil, and vanilla, and whisk the mixture together just until the flour disappears (scrape down the sides of the bowl with a rubber spatula to be sure everything is incorporated).
- Add the batter to a piping bag and pipe the donuts into the prepared pan. Be sure not to over-fill them - fill them only 1/2 way to ensure the donuts have the correct shape after baking.
- Bake for about 11-15 minutes at 350 degrees Fahrenheit or until the donuts lose their shine on top and bounce back when you touch them.
- Let the donuts cool in the pan for at least 15 minutes before removing them to a wire rack to cool completely.
- Once the donuts are completely cool, dip them in the powdered sugar pressing the powdered sugar onto the sides of the donuts to be sure they're well coated.
- Enjoy immediately for best results, or store in an airtight container for up to 2 days.
Dorothy at Shockinglydelish says
I say bring on all of the pumpkin! I know what I will be having for breakfast this weekend!
Chrissie says
I agree wholeheartedly! 🙂
Dan Zehr says
This is a great idea, even for picky eaters! It is really impressive. Looks very tasty. Yum. Thank you.
Chrissie says
Thanks! I hope you like it!!
Catalina says
These pumpkin donuts are glamorous! So perfect for fall!
Chrissie says
Ooooh! Thank you!! 🙂
Ruth says
I see 3 different sized cans at the store – what size for your recipie??
Chrissie says
Cans come in different sizes all over the world, so it’s hard to say. That’s why I provide the measurement instead. I use a 15 oz/425g can, but I measure out 3/4 cup (the recipe doesn’t call for the whole can).
Allyson Zea says
I need this fall favorite in my life!!!
The Busy Baker says
Glad to hear that!I hope you give it a try!
Anna says
These donuts are perfect with a cup of latte! So delicious!
The Busy Baker says
Glad you like the recipe!Thanks!
Jocelyn (Grandbaby Cakes) says
These look absolutely delicious!!!! Give me a dozen stat.
Chrissie says
You got it! 🙂
Sandra | A Dash of Sanity says
This is awesome! Adding this to my fall baking list!
The Busy Baker says
Thanks!Glad you like it!
vivian says
These were really easy to make and very tasty. They didn’t rise very much, but were still tender. Thanks for a good recipe!
Chrissie says
Thanks so much!
Marlene says
Absolutely delicious!! Thank you for making my snowy Saturday morning coffee time so good!
Chrissie says
You’re SO welcome! Thanks so much!
Lyne says
CAN these be frozen ahead of time then thawed to add sugar?
Chrissie says
Yes, they can!
Elaine says
OMG I’m so happy I’ve tried that recipe with my brand new donuts pan I’ve bought !
They truly the best donuts I even eaten.
I was wondering if I could freeze some ?
I had guests and they disappeared !
Thank you so much ! I hope you’ll share more oven donuts 🍩!!
Chrissie says
So glad you liked them! If you freeze them, do it before adding the powdered sugar 🙂
Pali says
Tis sounds so yummy. I have never seen canned pumpkin puree in our shops in New Zealand. Can I use 3/4 cup boiled, mashed pumpkin instead. Thank you.
The Busy Baker says
I suggest that you bake the pumpkin, cut up in chunks and covered with aluminum foil (so it doesn’t get a crust). After it cools a bit you can mash it and use it in the recipe. Boiling it would bring too much moisture to the batter. Happy baking ☺️