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.
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
- Preheat oven to 325.
- Spray a donut pan with baking spray (or use your favorite non-stick method).
- In the bowl of a mixer, add the flour, sugar, and butter on low and mix until the butter is incorporated.
- Add baking powder, spices, and salt, mixing until combined.
- Add Pumpkin, egg, and vanilla.
- Transfer batter (it will be a little thicker than your standard cake batter) to a ziptop bag.
- 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).
- Bake 8-12 minutes, until the top of the donut springs back when lightly tapped.
- Let cool in pan 3 minutes and then transfer to a wire rack to cool.
- To make the glaze, melt chopped chocolate in the microwave with oil/shortening. Stir until smooth.
- Dip the donuts into the chocolate and add sprinkles while the chocolate is still soft.
- 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
Estimated time: 20 minutes