Baked Pumpkin Spice Donuts. If you're craving fall weather and cozy fall baking, bake these donuts ASAP! These donuts have the yummiest pumpkin spice flavor. Baked, dipped, and dunked generously in a rich maple icing, topped with chopped pecans. There's really nothing not to love about these perfectly sweet (and cozy) donuts.
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Ingredients
For the Donuts:
1 and 3/4 cups (219g) all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 and 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice, homemade or store-bought (*See notes below)
1/2 cup (120ml) melted coconut oil or vegetable oil
3/4 cup (150g) packed light brown sugar
2 eggs, at room temperature
1 cup (227g) fresh or canned pumpkin puree
1/3 cup (80ml) milk (*See Notes Below)
1 teaspoon vanilla extract
Optional (but highly recommended): pecans (chopped, for garnish)
For the Icing:
2 Tablespoons (28g) unsalted butter
1/3 cup (80ml) pure maple syrup
1 cup (112g) sifted confectioners' sugar
Instructions
Preheat oven to 350°F (177°C). Spray a donut pan with non-stick spray. Set aside.
Make the donuts: Whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together in a large bowl until combined. Set aside. In a medium bowl, whisk the oil, brown sugar, eggs, pumpkin puree, milk, and vanilla extract together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
Spoon the batter into the donut cavities. I recommend using a large zipped-top bag and cutting a corner off the bottom of the bag and piping the batter into each cup, filling approximately 2/3 full.
Bake the donuts for 10-11 minutes or until the edges and tops are lightly browned. Cool the donuts in the pan for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter. Cool donuts for at least 10 minutes before dipping them in the icing.
Make the icing: While the donuts are cooling, prepare the icing. In a small saucepan over low heat, melt the butter and maple syrup together, whisking occasionally. Once the butter has melted, remove from heat and whisk in the sifted confectioners’ sugar. Cool for 2-3 minutes, then dip each donut into the icing. The icing quickly thickens, so place it back over heat as you dip. Place dipped donuts back onto cooling rack as excess icing drips down. Top with chopped pecans, if desired.
Serve & enjoy!
Notes:
Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own. If you don’t have either and want to use individual spices, use 1/4 teaspoon each: ground ginger, ground nutmeg, ground cloves, and ground allspice. This is in addition to the 1 and 1/2 teaspoons of cinnamon—you will still add that.
Milk: Any milk, dairy or non-dairy, works for the donuts and icing. I’ve used unsweetened oat milk and almond milk in this recipe before!
If You Do Not Have a Donut Pan: You can use muffin pans if you do not have donut pans. You can also improvise by using a rounded foil and placing it in the middle of the mold before pouring the batter.
Make Ahead and Freezing Instructions: You can freeze the donuts, plain or topped with the icing, for up to 2-3 months. Thaw overnight in the refrigerator and warm up to your liking in the microwave.
Storing Leftover Baked Pumpkin Donuts: Leftovers keep well covered tightly at room temperature, or you can also refrigerate them for up to a week.
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