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5 from 6 votes

Baked Pumpkin Spice Donuts

These  Baked Pumpkin Spice Cake Donuts are so easy to put together. They are filled with all of fall's warm spices and a gorgeous cake-like texture. The cinnamon-sugar coating is that extra special touch that helps make these donuts one of our favorite fall recipes! Baked and ready in under 30 minutes!
Prep Time10 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: American
Keyword: cake donuts, donuts, fall baking, pumpkin
Servings: 12
Author: Lora

Ingredients

  • DONUTS
  • 1 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1/8 teaspoons ground cloves
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1 1/2 teaspoon vanilla extract
  • 3/4 cup pure pumpkin puree NOT pumpkin pie filling
  • 1/2 cup milk
  • COATING
  • 1/2 cup butter melted
  • 2/3 cup sugar
  • 1-2 tablespoons cinnamon more if you’re a cinnamon lover

Instructions

  • Preheat oven 350 Spray a donut pan with baking spray and set aside.
  • In a large mixing bowl, stir together the flour, baking powder, salt and spices; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, mix oil, brown sugar, egg, vanilla, pumpkin and milk until combined. You could also mix the entire thing by hand with a wooden spoon.
  • Slowly add in the dry ingredients and mix until combined. Stop 1/2 way in the process to scrape the sides of the bowl with a spatula and incorporate it well.
  • Using a pastry bag, fill each donut cup with the batter. Fill almost to the top. Bake 12-15 minutes, or until donuts spring back when gently pressed.
  • Turn donuts out onto a wire rack and allow to cool for a few minutes.
  • While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in another. When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture. Serve immediately.

Notes

All images and text  ©Savoring Italy.  Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
 

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