Baked Pumpkin Spice Donuts

by Shawnda on September 20, 2011

in Bread,Breakfast,Pumpkin

Baked Pumpkin Spice Donuts

I bought a donut pan last week. And it is the funnest $10 I’ve spent in a while. Donuts are one of the most inexpensive foods you can buy so why make them at home? Because around here, they don’t sell Pumpkin Donuts :)

I took the basic cake donut recipe that came with the pan and adapted it for a pumpkin donut. It’s moist. It’s pumpkiny. It has great fall flavors from the pumpkin pie-like spices. And topped with a chocolate glaze and sprinkles, it’s borderline dessert.

Baked Pumpkin Spice Donuts

If you have ground pumpkin pie spice, you can use 3/4 teaspoon in place of the 4 ground spices below – the ratio of spices in the recipe below is how I make homemade pumpkin pie spice.

Baked Pumpkin Spice Donuts

Baked donuts flavored with pumpkin, your favorite fall spices, and topped with a chocolate glaze.


  • For the donuts:
  • Baking spray
  • 1 cup flour
  • 1/4 cup + 2 Tbsp sugar
  • 1 Tbsp butter, cold
  • 1 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground ginger
  • 1/8 tsp cloves
  • 1/2 tsp salt
  • 1/4 cup + 2 Tbsp canned pumpkin (not pumpkin pie filling)
  • 1 egg
  • 1 tsp vanilla
  • For the glaze
  • 2-3 oz dark chocolate, chopped
  • 1 tsp vegetable oil, shortening, or coconut oil
  • Sprinkles


  1. Preheat oven to 325.
  2. Spray a donut pan with baking spray (or use your favorite non-stick method).
  3. In the bowl of a mixer, add the flour, sugar, and butter on low and mix until the butter is incorporated.
  4. Add baking powder, spices, and salt, mixing until combined.
  5. Add Pumpkin, egg, and vanilla.
  6. Transfer batter (it will be a little thicker than your standard cake batter) to a ziptop bag.
  7. Snip off the corner of the bag (make the opening ~ 3/4 inch) and pipe the batter into the donut wells until 1/2 - 3/4 cup full (you'll get exactly 6 donuts; the batter is thick and holds it's shape, it won't really settle or bake smoothly if you spoon it into the pan).
  8. Bake 8-12 minutes, until the top of the donut springs back when lightly tapped.
  9. Let cool in pan 3 minutes and then transfer to a wire rack to cool.
  10. To make the glaze, melt chopped chocolate in the microwave with oil/shortening. Stir until smooth.
  11. Dip the donuts into the chocolate and add sprinkles while the chocolate is still soft.
  12. It's easier to store unglazed donuts in a ziptop bag so I only glazed the ones we were eating right then and stored the leftover chocolate in the fridge to glaze the others later. They'll keep fresh for 3 days.


Yields: 6 large donuts

Adapted from Norpro

Estimated time: 20 minutes

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